Sesame Korean Beef Recipe in the Instant Pot

Ingredients:

• 1 Pre Chuck Roast, room temperature and patted dry
• 1/2 c. water
• 1 tbsp. sea salt

• 3 tbsp. Coconut Aminos
• 1 tbsp. almond butter (unsweetened)
• 1 clove garlic, minced
• 1 tbsp. toasted sesame oil
• 1 tbsp. chili paste (see below for Whole30 compliant version)
• 1 tsp. sea salt
• 1 tsp. apple cider vinegar
• 1 lime, juiced

• 1 tbsp. coconut oil
• 1 bag pre-riced, cauliflower
• 4 cloves garlic, minced
• 1 tsp. sesame seeds plus extra for garnish
• 1 green onion, sliced on a bias

• 1½ pounds fresh red jalapeño stemmed, seeded, and roughly chopped
• 8 garlic cloves, peeled and smashed
• ⅓ cup apple cider vinegar
• 3 tablespoons tomato paste
• 3 tablespoons orange juice (no added sugar)
• 2 tablespoons Paleo-friendly fish sauce
• 1½ teaspoons Redmond's Real Salt brand kosher salt
• *adapted from Nom Nom Paleo's Sriracha recipe

Instructions:

1. Season chuck roast on all sides with salt.
2. Place chuck and water into Instant Pot. Close the top of the pot and set to ‘Sealed.’
3. Press ‘Manual’ on the pressure cooker and use the ‘-‘ and ‘+’ buttons to turn to 45 minutes. After it’s done, let pressure reduce naturally for 5 minutes.
4. Prepare the sauce by mixing all the ingredients together in a small bowl. Set aside.
5. When the roast only has 10 minutes left of cooking, sauté garlic and cauliflower in a large skillet with coconut oil until caramelized. Taste and season with salt. Set aside.
6. When beef is done, remove from pot and shred with forks. Place back in the pot with juices.
7. In the same skillet, pour contents of sauce and beef with juices. Bring to a boil and then let simmer, stirring occasionally.
8. When the sauce is thick and reduced by half, toss with sesame seeds. Taste and adjust with salt and pepper.
9. Serve on top of cauliflower rice with sliced green onions and extra sesame seeds.

1. Blend all ingredients together in blender or Vitamix until very smooth
2. Heat on the stovetop until it comes to a boil.
3. Reduce and let simmer for 15-20 minutes or until reduced by half.
4. Let cool completely before jarring. Keep in the refrigerator for up to 60 days.

Recipe by Chef Sarah Russo, @chefsarahrusso