Instant Pot Keto Korean Short Ribs

 

Ingredients:

• 3 pounds bone-in beef short ribs
• salt
• pepper
• 1/2 cup beef stock
• 3 green onions, chopped
• 1 T Truvia nectar
• 1/4 cup rice wine vinegar
• 5 garlic cloves
• 1 T gochujang (Korean red chili paste)
• 1/4 cup Ponzu sauce (or Tamari, soy sauce, coconut aminos, Bragg’s liquid aminos)
• 1 1/2 inch cube of fresh ginger, peeled
• 1T sesame oil
• Ssamjang (dipping sauce see recipe below)
• large lettuce leaves
• fried caulirice
• chopped green onion for garnish
• sesame seeds for garnish

Directions:

1. Season the ribs with salt and pepper. Set aside and make the braising liquid.
2. Place the beef stock, green onion, Truvia nectar, rice wine vinegar, garlic, gochujang, Ponzu sauce, ginger, and sesame oil into a high-speed blender and pulse til liquified.
3. Use the Saute function of the Instant Pot to brown the ribs with a little olive oil. Brown them in batches if needed. Place the ribs back in the pot, pour the braising liquid over them, and cook on the Beef/Meat/Stew pressure cooker setting for 60 minutes.
4. Once done, shred the meat and serve with fried caulirice wrapped in lettuce leaves and with a dollop of ssamjang (recipe below) on top, and a garnish of chopped green onion and sesame seeds, or just pile it on a bowl of fried caulirice and dig in!

Ssamjang

Ingredients:

• 1/4 cup red miso ( I didn’t have Korean doenjang)
• 1 T gochujang
• 1 green onion, chopped
• 1 clove garlic, minced
• 2 T chopped red onion
• 2 T Truvia nectar
• 2 T sesame seeds
• 2 T toasted sesame oil

Directions:

1. Mix together the ingredients, stir well, serve,

Singapore Chow Mei Fun

Ingredients:

• 1egg, beaten
• 1 T olive oil
• 136 g chicken breast, chunk into chunks
• 113 g raw shrimp deveined, shelled
• 41 g red onion, thinly sliced
• 85 g broccoli slaw
• 33 g snow peas
• 25 g red bell pepper
• 3 g garlic, minced
• 1 T soy sauce
• 1 T ponzu sauce
• 1 T hot madras curry powder
• 1 T chili oil
• 82 g zucchini noodles

Directions:

1. Make an egg crepe – spray a pan with cooking spray and pour the beaten egg into the pan. Cook until the top is almost dry, the flip. Cook 30 seconds and remove to a plate to cool. Once cooled, roll tightly and cut across to make strips.
2. In a screaming-hot wok, add 1T live oil and saute the chicken until they are mostly done, remove and set aside and do the same with the shrimp.
3. Throw in the red onion and stir fry one minute, then add the broccoli slaw. Cook 1 minute. Add the red bell pepper and snow peas and cook for 1 minute.
4. Toss in ginger paste and garlic, cook 1 minute or so until they become fragrant, then toss in the soy sauce, lime juice and ponzu sauce. Cook 1 minute.
5. Add the chicken, shrimp and egg strips, stir to coat. Add the curry powder and chili oil, stirring to coat, then toss in the zucchini noodles, stir so that everything is coated. Serve.