The Vietnamese Bo Kho is a dish that is very often cooked in Vietnamese homes. There are usually variants throughout the country.
This is especially because as you move south, the Vietnamese incorporate chili pepper to their plates. This beef stew recipe is soft and sweet and has a slight scent of ginger that looks great accompanied with cauliflower rice.
We love cooking with the instant pot because it cuts down the amount of time it takes to prepare the dish. This makes it a great tool to use during the week when cooking dinner always takes too much time!
Many meat-based dishes are served with rice and contain sugary sauces. This makes them off-limits on a low-carb diet.
However, our recipe uses coconut water, sriracha, and a blend of tasty spices to flavor our meat. This saves you lots of carbs and calories without sacrificing taste.
We recommend buying beef that is grass-fed and free from antibiotics, hormones, and other additives. Research shows that grass-fed animal products contain higher amounts of omega 3 fatty acids as well as certain vitamins and antioxidants.
The coconut water adds a touch of natural sweetness. It’s also a great source of electrolytes, which helps keep you hydrated.
Be sure to look for tomato paste that does not contain added sugars. It’s best to make your own tomato paste at home if you can to avoid using canned paste, which tends to be high in sodium and other preservatives.
You’ll need to prep and cook your vegetables ahead of time, but the instant pot will cook the meat and bring all the flavors together.
Serve this stew with cauliflower rice to keep it low-carb! Leftovers will go great in the fridge because the longer the ingredients sit together, the rich they will become in flavor.
Prepare the ingredients. Cut carrot, onion and turnip.
To make, cut beef and seasoning it with salt, pepper and garlic.
Add all the veggies, sauce and spices in a pressure cooker with water.
Saute meat in a pan with olive oil for 3 minutes.
Put beef in the same pressure cooker. Cook until the meat is tender (about 30 minutes). If you don’t have an instant pot, simply cook this in a saucepan on low heat for 1 hour with lid on. Make sure to stir it occasionally to avoid the bottom gets burned.
Keto Instant Pot Low Carb Vietnamese Bo Kho
- Cut the meat into pieces and season with salt, pepper and crushed garlic.
- Wash and peel vegetables. Cut the turnip into quarters, cut carrots into strips and onion into slices.
- Fry the meat in a frying pan with olive oil for 3 minutes then put in a pressure cooker. Add water, tomato paste or puree, turnip, carrot, onion, hot sauce and the remaining spices.
- Cook for about 30 minutes until the meat is tender.
- Once done, release the pressure, open and serve in a bowl with coriander.