@blendedpeanut
brooke murphyMiso Ginger Shredded Beef Bowls with Cucumber Ribbon Salad! The dinner my husband has officially requested every week! Once you make it, you’ll understand why🙂↔️ Ingredients- For the Shredded Beef: 2.5–3 lb chuck roast ¼ cup coconut aminos or low-sodium soy sauce 2 tbsp rice vinegar 2 tbsp honey or maple syrup 1 tbsp freshly grated ginger 4 cloves garlic, minced ½ tsp black pepper ½–1 tsp red pepper flakes (optional, for spice) ¾ cup beef broth For the Cucumber Ribbon Salad: 1 cup cucumber ribbons ½ cup carrot ribbons Juice of ½ lime 1 tsp chili crunch oil Pinch of salt For Serving: Cooked rice of choice (I cooked it with the beef broth for extra protein) Sliced green onions Instructions: 1. In a bowl, whisk together the coconut aminos or soy sauce, rice vinegar, honey or maple syrup, freshly grated ginger, garlic, black pepper, red pepper flakes (if using), and beef broth until well combined. 2. Add the chuck roast and sauce mixture to your pressure cooker. Pressure cook on HIGH for 60 minutes. 3. Shred the beef directly in the cooker using two forks. For the Cucumber Salad: 1. Use a vegetable peeler to create thin cucumber and carrot ribbons. Toss together with lime juice, chili crunch oil, and a pinch of salt. Add cooked rice to the bottom of each bowl. Top with a generous serving of shredded beef and its sauce, then add the cucumber and carrot ribbon salad. Finish with sliced green onions. Enjoy warm! Save this one for your next dinner night! 🤍
On the profile · Nov 5, 2026