Korean Beef and Green Beans
Heather Hartman HealthKorean Beef and Green Beans
Heather Hartman Health
INGREDIENTS
2 pounds cubed chuck or 1 pound ground beef
Avocado oil
Salt
1 each yellow onion, julienned
.5 cup coconut aminos
.5 cup orange juice or orange marmalade
.25 cup maple syrup
.25 cup sriracha
1 tablespoon garlic purée
1 tablespoon ginger purée (optional)
2 teaspoons red pepper flakes
2 tablespoons flour or arrowroot
1 - 2 pounds frozen green beans (we like a lot!)
green onions, sliced thinly to serve
Cooked Jasmine rice
METHOD
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Brown the meat in a cast iron with avocado oil and salt. When almost done, add the onion and cook until translucent.
Combine the ingredients for the sauce and pour over the meat and onion. Simmer for 15 minutes, then whisk in the flour and cook until thickened.
Fold in the green beans and cook until they are your desired doneness.
Serve over rice and top with scallions.
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In an Instapot, brown meat with salt and pepper. You’ll have to do this in batches.
Add the onion and the sauce ingredients to the Instapot. Cook on the beef, high heat setting for 40-minutes. The meat should be fork tender. When done, whisk in flour and fold in green beans. Continue cooking until the green beans have reached the desired doneness.
Serve over rice and top with green onions.