Sesame-Ginger Chicken
Spicy Basil-Beef Bowls
| By : |
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
4 servings
|
Ingredients
FOR THE BEEF
- 1 tablespoon vegetable oil
- 5 garlic cloves thinly sliced
- 1 tablespoon julienned fresh ginger
- 2 dried red chiles
- 1 cup sliced onions
- 1 pound 80% lean ground beef
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 tablespoon gochujang adjusted to taste
- 1 cup fresh basil leaves divided
- 1/4 cup water or chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon Truvia or Swerve
- 2 tablespoon freshly squeezed lime juice
- 1 teaspoon sesame oil
FOR THE PICKLED VEGETABLES
- 1 carrot
- 1 cucumber peeled
- 1/4 cup White vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon Truvia or Swerve
Ingredients
FOR THE BEEF
FOR THE PICKLED VEGETABLES
|
Instructions
- Preheat the Instant Pot® by selecting Sauté and adjusting to high heat. When the inner cooking pot is hot, add the oil and heat until it is shimmering. Add the garlic, ginger, and chiles and sauté for 30 seconds.
- Add the onions and sauté for 1 minute.
- Add the ground beef and break up any lumps, cooking for 3 to 4 minutes. Don’t worry about cooking it through at this point; just make sure it’s not going to cook as one big lump of meat.
- Add the salt, pepper, gochujang,
1/2 cup of basil water, soy sauce, sweetener, lime juice, and sesame oil, and stir to combine. - Lock the lid into place. Select Manual or Pressure Cook and adjust the pressure to High. Cook for 4 minutes. When the cooking is complete, let the pressure release naturally for 5 minutes, then quick-release any remaining pressure. Unlock the lid and stir in the remaining
1/2 cup of basil. - While the beef is cooking, pickle the vegetables for your side salad. Julienne or coarsely grate the carrots and cucumbers. Then put them in a medium bowl and mix with the vinegar, salt, and sweetener.
- To serve, portion the basil beef into individual bowls, accompanied by the pickled salad.
Recipe Notes
Per Serving Calories: 298; Total Fat: 20g; Total Carbs: 8g; Net Carbs: 7g; Fiber: 1g; Sugar: 3g; Protein: 22g
After losing 80 lbs by following a restricted calorie, low carb, keto diet, I use this blog to share easy and delicious recipes from around the world with foodies who enjoy good food, but don’t always have the time to cook elaborate meals. I’ve chosen to keep it largely ad-free, except for a few helpful affiliate links.
I am not a professional blogger. In fact, what I really do for a living is to run Tasseologic (www.tasseologic.com) which is a data-driven CRM agency. I have a doctorate in Experimental Psychology, and I use what I learned as a scientist to help drive incremental ROI via marketing.
I use my Instant Pot a lot, and I enjoy a variety of cuisines, so you’ll see lots of recipes from India, Mexico, Thailand, Korea, etc. in the blog. I hope you enjoy the recipes, and I’d love to hear from you as you try one.
If you’d like to purchase the e-cookbooks I’ve written, click here: https://twosleevers.com/shop/ Read More…
All recipes by :
Download Recipe App
Leave a Reply
Want to join the discussion?Feel free to contribute!