Spicy Basil-Beef Bowls
Servings Prep Time
4servings 5minutes
Cook Time
Servings Prep Time
4servings 5minutes
Cook Time
  • 1tablespoon vegetable oil
  • 5 garlic clovesthinly sliced
  • 1tablespoon julienned fresh ginger
  • 2 dried red chiles
  • 1cup sliced onions
  • 1pound 80% lean ground beef
  • 1teaspoon salt
  • 1teaspoon freshly ground pepper
  • 1tablespoon gochujangadjusted to taste
  • 1cup fresh basil leavesdivided
  • 1/4cup water or chicken broth
  • 1tablespoon soy sauce
  • 1teaspoon Truvia or Swerve
  • 2tablespoon freshly squeezed lime juice
  • 1teaspoon sesame oil
  • 1 carrot
  • 1 cucumberpeeled
  • 1/4cup White vinegar
  • 1/2teaspoon salt
  • 1/2teaspoon Truvia or Swerve
  1. 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.
  2. Add the onions and sauté for 1 minute.
  3. 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.
  4. Add the salt, pepper, gochujang, 1/2 cup of basil water, soy sauce, sweetener, lime juice, and sesame oil, and stir to combine.
  5. 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.
  6. 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.
  7. 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