Name: Keto Korean Barbecue Beef Freezer Meal
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Korean
Ingredients: 3 lbs 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 tbsp (30g) minced garlic; 1 tbsp (14g) sesame oil; 1 tbsp (15mL) apple cider vinegar; 1 tbsp (~7g) freshly grated ginger; 1 ½ tsp (7g) hot sauce; ½ tsp onion powder; ½ tsp pepper; 1 ½ tsp xanthan gum; 3 tbsp thinly sliced green onions; 2 tbsp roughly chopped fresh cilantro

Description

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!

Ingredients

Freeze Together:

3 lbs boneless beef chuck roast, fat trimmed, cubed
1/2 cup (122g) low-sodium beef broth
1/3 cup (64g) golden monk fruit sweetener
1/4 cup (60mL) liquid aminos
2 tbsp (30g) minced garlic
1 tbsp (14g) sesame oil
1 tbsp (15mL) apple cider vinegar
1 tbsp (~7g) freshly grated ginger
1 1/2 tsp (7g) hot sauce
1/2 tsp onion powder
1/2 tsp pepper

Add After Cooking (Do Not Include in Freezer Bag):

1 1/2 tsp xanthan gum
3 tbsp thinly sliced green onions
2 tbsp roughly chopped fresh cilantro

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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.

Recipe Notes:

Freezer Storage: To ensure ingredients are fresh and remain flavorful, cooking the frozen ingredients within 2-3 months is recommended.

From Frozen In Instant Pot: If your mixture froze in a manner that makes it challenging to close the lid of your Instant Pot, simply place the frozen mixture into the Instant Pot insert and, using the sauté function, heat the frozen mixture until it thaws and fits into the insert and the lid can properly fit into place.

Serving Options: Simply serve in a bowl “as is,” or atop cauliflower rice! For an extra flavor and texture component, garnish bowls with a sprinkle of sesame seeds.

Storage For Cooked Korean Barbecue Beef: Store the cooked meal in an airtight container in the refrigerator and eat within 2-3 days.

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Description

Ingredients

Instructions

Recipe Notes: