BEEF BULGOGI BAO BUNS

1. Pressure cooker directions: Preheat the oven to the lowest setting, for holding bao buns warm. With the trivet in the instant pot, add 1 cup of water. Place the bao buns in the instant pot and put the lid on. Cook the buns on high pressure for 1 minute. After 1 minute, do a quick release of the steam and place the buns on the sheet pan and into the warm oven until it is time for assembly. While the buns are cooking, wash, dry and chop the cilantro. (The stems are tender and can be used.)
2. Empty out any excess water from the instant pot and remove the trivet. Place the Beef Bulgogi into the instapot. Stir to mix. Put the lid on your instant pot then set to pressure cook on high pressure for 3 minutes.
3. While the beef is cooking, prepare the slaw . In one medium mixing bowl, combine the slaw blend and sriracha slaw dressing.
4. When cooking time is up, do a quick release of the steam. Carefully take off the lid then stir the beef. Taste then add salt and pepper as desired. Turn off all heating elements.
5. To assemble, divide the beef between the bao buns and top with the sriracha slaw. pickled red onions, and cilantro.
6. Stove top directions: Place the Bulgogi Beef in the medium pot. Cook on a medium burner until warm, stirring occasionally. Once the beef is almost done, place the bao buns on the microwaveable plate then cover with a damp paper towel. Cook in 30 second intervals until the buns are soft and hot. Leave covered until plating. Follow Step 3 above to make the coleslaw and then Step 5 for plating.

Place your meal kits in the refrigerator upon receipt. *Proteins refers to all meats, poultry and seafood. Thoroughly cook all ingredients that come in contact with raw proteins. You consume raw or undercooked proteins at your own risk. *Food has been prepared in a kitchen that uses products containing wheat, soy, dairy, peanuts, tree nuts, shellfish, fish and eggs, and may contain traces of these allergens