KETO INSTANT POT RECIPE: Ginger and Five-Spice Brisket Bowls

Made from cinnamon, cloves, fennel, star anise, and Sichuan peppercorns, five-spice powder is a Chinese seasoning blend that includes sweet, sour, bitter, salty, and umami notes. It adds a lot of flavor and a little heat to any dish. Here I’ve paired it with fresh ginger to create a brisket seasoning unlike anything you’ve ever tasted—and the whole meal has only 8 grams of net carbs. As with all of my bowls, I’m crazy about the toppings—for this one, I like to add sliced radishes, fresh basil, and thinly sliced avocado.

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Serves: 2

Active prep time: 15 minutes

Cook time: 20 minutes

INGREDIENTS

1 to 11∕₂ pounds beef brisket, trimmed and cut into bite-size pieces, or beef stew meat
1 teaspoon garlic salt
Black pepper
1 tablespoon avocado oil
1 cup beef broth
1 tablespoon grated fresh ginger
2 tablespoons coconut aminos, tamari, or soy sauce
1 teaspoon five-spice powder
1 large fennel bulb, thinly sliced, or 4 cups thinly sliced napa cabbage
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
Sliced radish (optional)
Sliced avocado (optional)

DIRECTIONS

1. Sprinkle the beef on all sides with the garlic salt and black pepper to taste. Select SAUTÉ on the Instant Pot. When the pot is hot, add the avocado oil. Add the beef to the hot oil and cook until browned, about 6 minutes. Add the broth, ginger, coconut aminos, and five-spice powder to the pot. Select CANCEL.

2. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 20 minutes. At the end of the cooking time, quick-release the pressure.

3. In a large bowl, toss the fennel with the vinegar and sesame oil. Divide among four serving bowls. Use a slotted spoon to add the beef to the bowls. Drizzle with some of the cooking juices, and serve, with toppings if desired.

Per serving: Calories: 677 • Total Fat: 50 g • Protein: 44 g • Total Carbs: 12 g • Fiber: 4 g • Erythritol: 0 g • Net Carbs: 8 g