Chili garlic roasted Brussels sprouts and beef Bulgogi sauce for Instapot beef roast

Mornings
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Data pix.

Chili garlic roasted Brussels sprouts

Ingredients:

  • 2 cups halved Brussels sprouts - sliced in half lengthwise (for thicker sprouts, slice into thirds)
  • 1 tablespoon olive oil or avacado oil
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon granulated garlic
  • ½ teaspoon chili powder
  • 1/4 teaspoon sea salt

Directions:

  1. Steam the brussels sprouts for 7 minutes, then set aside to cool.
  2. In a bowl, toss together the Brussels, oil, vinegar, and seasonings, and salt.
  3. Air fry at 400F for 10 minutes, shaking (and checking their progress) after 5 minutes and then at 8 the minute mark. You're going for crispy and browned, just a little burnt!

Beef Bulgogi sauce for Instapot beef roast

Marinade: 

  • 3 Tbsp soy sauce
  • 2 Tbsp sugar
  • 1 Tbsp honey [ 2 t sugar is also ok ]
  • 2 Tbsp rice cooking wine [sake or leftover red wine is also ok]
  • 1 Tbsp pure sesame oil
  • 2 Tbsp minced garlic
  • 1 tsp ground black pepper
  • 2 tsp toasted sesame seeds
  • 1 Tbsp chopped green onion
  • 2 Tbsp fresh pear or apple

Instructions:

  1. Make sauce by putting all of the marinade ingredients together in a blender, and run for 30 seconds.
  2. Mix in the bulgogi beef into the sauce prepared above – in a bowl big enough to hold the beef.
  3. Add to cooked beef for a garnish sauce, or add some of the marinade to the roast before it goes in the Instapot cooker.

 

More recipes:

Sign up to receive a weekly email from FOX4 with the recipes we featured on our FOX4 newscasts.

Click here to add your name to the list.

Popular

Latest

More News