If you’re looking for an easy, yet mouthwatering, low carb or keto marinated beef dish, you’ve found it! This recipe for Fermented Soybean Marinated Beef uses dry soybean paste as a marinade base and is full of delicious savory flavors. Simple to make in a pressure cooker or skillet. It’s freezer friendly and can be meal prepped ahead of time. Perfect for busy families!

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A few weekends ago, we picked up a packet of fermented soybean paste from our local Asian specialty market. I’d been wanting to make a beef dish lately. Something different from our norm. Is there a more enticing way to experiment than with soybean paste? It’s highly versatile and can be used in a variety of dishes such as soups, marinades, and sauces.

What’s in this Pressure Cooker Marinated Beef?

• Cubed Stew Beef
• Dry Fermented Soybean Paste
• Soy Sauce or Tamari Sauce
• White Vinegar
• Zucchini Squash
• Yellow Summer Squash
• Garlic
• Yellow Onion

What type of Soybean Paste should I use?

This dish uses a thick dry fermented soybean paste that is different from miso paste. Japanese Miso paste is lighter in color and softer in texture. This dry fermented paste packs a potent flavorful punch. It’s salty and thick in texture, with just a tiny hint of sweetness. The soybean paste I used is made by Beijing Liubiju.

How to Cook the Best Marinated Beef

This dish is very simple to make. It can be cooked on the skillet or in a pressure cooker. For best results, marinate the beef beforehand for 30 minutes to 3 hours, or overnight if you prefer.

Pressure Cooker:

1. Cut: the beef cubes into smaller 1” cubes if needed. Mince the fresh garlic. Slice the onion and cut in half. Slice both the zucchini and summer squash into disks and cut in half.
2. Marinate: mix the soybean paste with the soy sauce, vinegar, and ½ minced garlic to make a marinade. Let the beef marinate for 3 hours in the fridge.
3. Pressure Cooker: set the pressure cooker to the Sear or Saute mode. Pour in cooking oil and heat through.
4. Sear: place the marinated beef cubes into the pressure cooker and cook for 2-3 minutes, just searing the outside of the beef. Add in the marinade after searing.
5. Cook: set the pressure cooker to cook on high for 16-20 minutes. Let the pressure slow release for 15 minutes once it is finished cooking.
6. Remove: the cooked marinated beef, but leave a little sauce in the pot.
7. Saute: the onions and the other half of the minced garlic, until onions are partly translucent. Add in the zucchini and summer squash. Cook for 2-3 minutes until softened.
8. Transfer: the cooked vegetables over the cooked beef. Serve hot. 

Skillet:

Follow the same steps as #1 and #2 above. Sear the marinated beef on medium heat in an oiled skillet for 2-3 minutes. Add in the marinade and simmer on low heat, with the cover on, for 15-20 minutes. Remove the cover and allow the excess water to evaporate. Set the heat on medium heat and cook for a couple more minutes to brown the beef. Transfer the cooked beef to a dish. 

Add the onions and the rest of the minced garlic. Saute on medium-low heat until onions are partly translucent. Add the zucchini and summer squash and cook until it is softened and partly translucent. Remove from heat and add the cooked vegetables over the cooked beef. Serve hot and enjoy!

Tips for Success

• If cooking on a skillet – it’s best to marinate the beef longer for more flavor.

• If cooking in the pressure cooker – you can marinate the beef for a shorter amount of time. The pressure cooker will help infuse the flavors.

• Zucchini and Summer Squash – once it begins to turn more translucent, it’s finished. Careful not to overcook. You want it to maintain a bit of structure without it turning to mush.

• Sear the Beef – sear only briefly to lock in the flavor. Avoid cooking it through.

What to serve with Pressure Cooker Marinated Beef?

• Rice
• Arugula Salad
• White Sweet Potatoes
• Mung Bean Noodles
• Steamed Vegetables

Can you store/freeze it?

This dish is freezer-friendly. Marinate the beef in a ziplock bag and remove the excess air. Set it in the fridge for the amount of time as desired. Transfer the beef to the freezer. It will keep for up to three months. The texture may degrade after three months so it’s best to cook it before then.

Cook the beef in a pressure cooker from frozen, adding a few more minutes to the cooking time. No need to sear the beef.

Store the cooked beef in the fridge for up to 3 to 4 days. If freezing, the cooked beef will last for 2 to 3 months, although the texture of the vegetables may become softer in texture after freezing.