Keto Korean Barbecue Beef Freezer Meal

Beef Freezer Meal KETO KOREAN BARBECUE

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.

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