Korean Beef Freezer Meal Recipe
Hannah Stewart
Marinated in a concoction of soy sauce, garlic, ginger, and a hint of honey, giving it that irresistible sweet-savory profile.
Prep Time 5 minutes mins
Cook Time 7 hours hrs
Course Main Course
Cuisine Korean
Servings 4 Adults
Calories 811 kcal
- 3 lb beef chuck roast cut into 1-inch cubes
Sauce:- 1 cup broth (I prefer chicken broth)
- 1/2 cup coconut aminos (or soy sauce)
- 1/2 cup raw honey
- 4 garlic cloves minced
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tbsp fresh ginger finely grated
- 1 tsp sriracha
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 2 tbsp tapioca starch
Garnish:- sesame seeds
- 1 green onions
Freezer Prep Directions:Prepare a gallon freezer bag, labeling according to your preferred method.
Add all ingredients into labeled gallon freezer bag
Seal bag, removing as much air as possible, and freeze for up to three months.
Slow Cooker Directions:Thaw freezer bag in fridge 12-24 hours before cooking.
Dump contents of gallon freezer bag into slow cooker.
Cook on low for 7-8 hours.
Stir beef directly in the pot to ensure the beef is evenly coated with the sauce.
Serve over rice and enjoy! Optional: Garnish with green onions and sesame seeds if desired. Add some sriracha sauce too if you want a little kick.
Instant Pot Directions
- Dump the contents of the freezer bag into the Instant Pot, add 1/2 cup water.
- Set to High Pressure for 35 minutes, then allow a 10-minute natural release followed by a quick release.
- Stir beef directly in the pot to ensure the beef is evenly coated with the sauce.
- Serve over rice and enjoy! Optional: Garnish with green onions and sesame seeds if desired. Add some sriracha sauce too if you want a little kick.
Make it Gluten-Free:
- Ensure your broth is gluten-free and use coconut aminos or tamari, not soy sauce.
Make it Dairy-Free:
- This recipe is naturally dairy-free.
- Optional: Garnish with sesame seeds and fresh green onions.
- For a little kick add sriracha or red pepper flakes to individual portions.
- Use whatever rice you have on hand or your favorite and serve Korean beef over the rice.
Calories: 811kcalCarbohydrates: 85gProtein: 21gFat: 43gSaturated Fat: 10gCholesterol: 62mgSodium: 244mgPotassium: 811mgFiber: 6gSugar: 13gCalcium: 221mgIron: 8mg
Keyword Beef Recipes, freezer meals, Instant Pot Korean Beef, Korean Beef Stew