This simple keto freezer meal recipe will make meal prep a breeze! Simply freeze all of the ingredients together and, when you’re ready to eat, cook the pre-packaged ingredients in your Instant Pot or slow cooker and you’ll have a delicious and low carb meal ready for the whole family to enjoy!
This delicious Korean keto recipe is filled with amazing ingredients that, together, make an incredible low-carb, nut-free, gluten-free, grain-free, egg-free, coconut-free, and refined-sugar-free dish!
This recipe is made with one idea in mind: EASY MEAL PREP! So, you’ll freeze together all of the ingredients in advance and, when you’re ready to eat, simply follow the instructions for a quick and easy meal that can either be prepared in your Instant Pot or your slow cooker!
The perfect Instant Pot Korean Beef recipe
I like cooking simply. It saves time, which I don’t have a whole lot of! For that reason, my Instant Pot is by far my favorite kitchen staple. It’s a fantastic kitchen appliance to have on-hand, especially for busy week nights.
Instant Pot keto freezer meal
This Korean barbecue recipe is perfect for the Instant Pot. Simply prepare all ingredients as directed, transfer to a freezer bag, and store in your freezer until you’re ready to enjoy!
When using an Instant Pot, this recipe requires only 30 minutes of cook time. Be sure to cook using the Manual Setting on your Instant Pot and, after cook time has ceased, wait to open the lid until it easily twists off, which is what is referred to as “natural release,” rather than turning the seal to manually release pressure.
For the most incredible blend of tastes, enjoy this meal within 2-3 months of storing in your freezer.
Looking for more freezer meal recipes?
With minimal prep time, you can enjoy a bowl of Keto Pot Roast or have an extra special dinner with some Italian Meatballs!
Slow cooker keto freezer meal
As a second option, you can totally use a slow cooker for this meal! If you choose this route, thaw the frozen ingredients, then cook for 4 hours on high. You will wind up with absolutely delectable keto Korean food!
Increasing serving size of your keto bbq recipe
This recipe yields 4 servings. If you plan to feed more than 4 people, want to store an extra batch in the freezer, or want to have leftovers, you can definitely double or triple your recipe! To do this properly, divide the ingredients amongst multiple freezer bags and cook as directed; otherwise, you will likely overfill your Instant Pot.
Korean barbecue with different meats
If you would like to substitute your keto Korean bbq beef for a different type of meat, such as chicken or turkey, you can definitely do so. Some people prefer white meats, and that is a-okay!
If you plan to sub your meat, it will be helpful to have a food thermometer on hand. Using an Instant Pot usually doesn’t brown food, so you will want to accurately gauge the temperature of the meat in order to ensure that it’s thoroughly cooked.
Substituting your sweetener
This recipe uses monk fruit sweetener, which is my favorite thanks to the taste, simplicity, and nutrition content. I like using Lakanto’s Golden version for recipes where brown sugar is required. If you only have Lakanto’s Classic version (typically used for white sugar) on hand, you can use it. Include the proper measurement (1/3 cup), and your recipe will turn out just fine!
If, instead of monk fruit sweetener you would like to use erythritol, Swerve, or Truvía, feel free to do so! These will require a 1:1 ratio, making the swap super simple.
Stevia, however, is very different from other keto-friendly sweeteners, meaning the measurements are NOT the same. You can use it in place of monk fruit sweetener here, but you will need to do research beforehand. Check with your brand’s conversion chart to calculate the proper measurement required. These conversion charts are typically located on brand websites.
This Keto Korean Barbecue Beef Freezer Meal is easy to prepare and even easier to cook!
To a freezer-safe ziplock bag, add in your cubed boneless beef chuck roast, beef broth, golden monk fruit sweetener, liquid aminos, minced garlic, sesame oil, apple cider vinegar, freshly grated ginger, hot sauce, onion powder, and pepper. No mixing of the ingredients is required!
Seal the bag and log the recipe for easy identification. Store the bag in the freezer until ready to cook.
- If using an Instant Pot: From frozen, add ingredients to your Instant Pot insert, set your Instant Pot to “Manual” and set the timer for 30 minutes. After cooking, allow the Instant Pot to naturally release pressure. Once you can unscrew the lid of the Instant Pot, it’s fully depressurized.
- If using a slow cooker: From thawed, add ingredients to your slow cooker, set to cook for 4 hours on high.
Then, in ¼ tsp increments, add xanthan gum and, using a spoon, fold into sauce until sauce thickens.
Serve Korean beef in bowls and garnish with green onions and fresh cilantro.
The perfect keto Korean bbq for a BUNCH of diets
This keto recipe is compliant with a ton of diets, making it super versatile. It’s a meal that can be enjoyed by so many!
- Keto and Low-Carb: This keto Korean beef bbq contains only 3.5 grams of net carbs per serving.
- Gluten-Free: There are no wheat, barley, rye, or other gluten-containing ingredients included in this recipe.
- Grain-Free: This recipe does not contain grain products, perfect for those with allergies or intolerances.
- Nut-Free: Tree nuts and peanuts are not included in this Korean keto recipe.
- Coconut-Free: There are no coconut products used within this Korean beef barbecue, making it great for those that don’t enjoy a coconut taste.
- Egg-Free: Eggs are not required to create this dish.
- Refined Sugar-Free: Traditional, granulated sugar is not used within this recipe.
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Korean Barbecue Beef Freezer Meal
Ingredients
Freeze Together:
- 3 pounds boneless beef chuck roast, fat trimmed, cubed
- ½ cup 122g low-sodium beef broth
- ⅓ cup 64g golden monk fruit sweetener
- ¼ cup 60mL liquid aminos
- 2 tablespoons 30g minced garlic
- 1 tablespoon 14g sesame oil
- 1 tablespoon 15mL apple cider vinegar
- 1 tablespoon ~7g freshly grated ginger
- 1 ½ teaspoon 7g hot sauce
- ½ teaspoon onion powder
- ½ teaspoon pepper
Add After Cooking (Do Not Include in Freezer Bag):
- 1 ½ teaspoon xanthan gum
- 3 tablespoons thinly sliced green onions
- 2 tablespoons roughly chopped fresh cilantro
Instructions
- Prepare Freezer Bag: Add ingredients directly to freezer bag (no mixing required!) and freeze until you’re ready to cook.
- To Cook: Determine the appliance you will use to cook this recipe and, once decided, follow the “Instant Pot Instructions” or “Slow Cooker Instructions” as written below.
- Instant Pot Instructions: Add frozen ingredients to your Instant Pot insert, set your Instant Pot to “Manual” and set the timer for 30 minutes. After cooking, allow the Instant Pot to naturally release pressure. Once you can unscrew the lid of the Instant Pot, it’s fully depressurized. Move on to “Final Steps” as written below.
- Slow Cooker Instructions: Thaw ingredients in the refrigerator (this may take upwards of 1 day). Add thawed ingredients to your slow cooker, set to cook for 4 hours on high. Move on to “Final Steps” as written below.
- Final Steps: In ¼ tsp increments, add xanthan gum and, using a spoon, fold into sauce until sauce thickens. Serve beef in bowls and garnish with green onions and fresh cilantro.
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