Korean Beef Freezer Meals
Quick and delicious Korean beef freezer meals that are perfect for busy weeknights. This recipe is packed with flavor and can be made ahead of time.
Servings: 8
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 1 hour
Ingredients
Main Ingredients
- 2 pounds top sirloin steak trimmed of excess fat and cut into large chunks
- 0.5 cup soy sauce
- 0.5 cup brown sugar
- 1 tablespoon sesame oil
- 2 inches fresh ginger peeled and roughly chopped
- 4 cloves garlic peeled
- 1 14-ounce can pears drained (fresh pears also work)
For Serving
- flour tortillas
- chopped cilantro
- chopped peanuts
- kimchi or a slaw mix
- sriracha mayo or yum yum sauce
Instructions
Preparation Steps
- In a blender or food processor, combine the drained pears, chopped ginger, peeled garlic cloves, soy sauce, brown sugar, and sesame oil. Blend until mostly smooth. Reserve half of this sauce for later use.
- Place the chunks of top sirloin steak in your Instant Pot. Pour the reserved half of the sauce over the meat. Secure the lid and cook on high pressure (manual setting) for 45 minutes. Once done, perform a quick release of the steam. Shred the beef directly in the Instant Pot using two forks.
- To serve, warm the flour tortillas. Fill each tortilla with the shredded Korean beef, and top with chopped cilantro, chopped peanuts, kimchi (or slaw), and a drizzle of sriracha mayo (or yum yum sauce).
Notes
This recipe is perfect for freezing. After shredding the beef, let it cool completely before portioning it into freezer-safe containers or bags. Reheat gently on the stovetop or in the microwave when ready to serve. You can also adapt this recipe for a slow cooker by cooking on low for 6-8 hours or on high for 3-4 hours.