Let’s start a debate: tacos or tostadas?
I adapted this recipe from this recipe from Lindsay over at Pinch of Yum. Her recipe is already pretty healthy, but I wanted to make my own version that is gluten-free, paleo, and Whole 30 compliant – you’ll just have to use lettuce wraps instead of the tortilla if you’re doing Whole 30 – but trust me, I’ve tried both versions and honestly can’t decide which is better – tortillas or lettuce wraps!
The meat is tender and falls apart, the dates add a nice subtle sweetness, and when you top them all off with spicy kimchi, fresh cilantro, and crunchy lettuce – wow! Just wow.
Instant Pot Korean Beef Tostadas
For the Korean beef
- 2 pounds top sirloin
- 1 14 oz canned pears, drained look for ones canned in juice or water, no sugar added!
- 1 2-inch knob ginger
- 4 cloves garlic
- 1/2 cup coconut aminos
- 3 fresh dates, pits removed
- 1 tsp sesame oil
For the tostadas/lettuce wraps
- cassava tortillas I like Siete brand
- butter lettuce if doing Whole 30
- spicy kimchi
- iceberg lettuce
- cherry tomatoes
- First you’re going to prep the sauce for the meat. In a food processor, blend together the pears, ginger, garlic, coconut aminos, dates, and sesame oil until it reaches a mostly smooth consistency (a few small chunks are ok.) You only need half the sauce for this recipe, so I recommend freezing the rest for later use.
- Cut the meat into large pieces (this will help to make it easier to shred later) and toss in a large bowl with the sauce. You can choose to marinate your meat overnight, for an hour, or skip the whole thing entirely – any way you choose to do it, the meat will be delicious.
- Place in the instant pot and set to manual high pressure for 45 mins. Release the steam, and then using two forks, shred the meat and stir into the sauce.
- If making tostadas, fry the tortillas in a pan with a little bit of avocado oil, turning over every minute until the tortilla is crisping up and starting to brown – about 5 mins.
- If you’re making the Whole 30 version, pull apart your butter lettuce leaves to form “cups.”
- Top each tortilla or lettuce cup with some shredded beef, spicy kimchi, then shredded lettuce and chopped tomatoes on top. Finish them off with a good amount of fresh cilantro and try not to eat the whole batch at once!