Sweet & Spicy Ginger Beef

This sweet and spicy ginger beef is tender and flavorful made in the Instant Pot. Layers of flavor are added from the garlic, ginger and gochujang sauce. Gochujang is a sweet and spicy red chili paste that adds a unique flavor to any dish similar to sriracha. Now if you don’t have gochujang sauce in your pantry an easy swap is sriracha, brown sugar and soy sauce. But we highly recommend adding gochujang to your kitchen line up! Most of the recipe is hands off, which makes it perfect for an easy weeknight family meal. This recipe calls for Beef Eye of Round, which is a fairly lean roast with some marbling that will keep the meat moist as it cooks in the sauce. Plus, there’s plenty of sweet and spicy sauce to spoon over the beef. Then serve over white rice, steamed broccoli or cauliflower rice.

Shop 100% Pasture-Raised Grass Fed & Finished Beef Eye of Round

What is Eye of Round

Beef Eye of Round is cut from the Round primal. This roast has a very uniform texture that’s fairly lean with some fine marbling. It makes great roast beef in the oven, beef jerky or dice it up and use it in stews and chili. This recipe calls for chunks of eye of round so these sweet and spicy pieces come out nice and tender.

An alternative to gochujang sauce

This will still give you that sweet and spicy flavor. Try mixing sriracha, a splash of soy sauce and brown sugar or honey into a small bowl. Taste and adjust seasoning as needed for your spiciness level. Whisk until incorporated and then add into the recipe.

Sweet & Spicy Ginger Beef

Prep Time: 15 minutes
Cook Time: 40 minutes (plus 10 minute natural release)
Total Time: 65 minutes
Serves: 4-6

Ingredients
2 - 2 ½ pounds Beef Eye of Round (cut into 1 inch cubes)
1 tbsp tallow or oil of choice
⅓ cup soy sauce or coconut aminos
¼ cup beef bone broth
2 tbsp rice wine vinegar
3 tbsp garlic cloves, grated (6-8 cloves)
1 tbsp fresh ginger, grated (about a 1 inch piece)
2-3 tbsp gochujang sauce (if using gochujang paste mix 1-2 tbsp with 1 tbsp broth to thin)
2 tsp onion powder
1/2 tsp ground black pepper

Garnish
¼ cup green onions, diced
2 tbsp toasted white sesame seeds

Instructions

1. Open and remove the roast from the packaging. Place on a large plate, pat dry with paper towels and sprinkle salt over the roast. Let sit at room temperature for about 10 minutes before cutting.
2. On a cutting board cut the roast into 1 inch square pieces.
3. On the Instant Pot select the ‘Saute’ function. When the pot gets hot, add the tallow. Then add the roast pieces and sear for about 2 minutes on each side until browned. Press the ‘Cancel’ function. Let the roast pieces continue to brown in the Instant Pot.
4. In a small bowl add soy sauce, bone broth, rice wine vinegar, garlic, ginger, gochujang sauce, onion powder and black pepper. Mix well and adjust seasoning as needed.
5. Slowly pour the soy mixture over the roast pieces. Using tongs make sure to lift the pieces so the mixture gets underneath the roast.
6. Place the lid on the Instant Pot and lock the lid. Turn the vent valve to sealed and cook on high pressure for 40 minutes.
7. When the 45 minutes are up, let the Instant Pot naturally release pressure for 10 minutes before opening the steam valve and removing the lid.
8. Serve the sweet and spicy beef over rice, topped with green onions and sesame seeds.
9. Store leftovers in an airtight container in the fridge for up to 4 days.