Ingredients - 1 1/2 pounds Flank Steak, cut across the grain
- 5 tablespoons Cornstarch, divided
- 1 tablespoon Grapeseed Oil
- 8 cloves Garlics, minced
- 2 tablespoons Fresh Ginger, minced
- 1 1/4 cups Water, divided
- 1/2 cup Brown Sugar
- 1 tablespoon Sesame Oil
- 1/2 cup Low Sodium Soy Sauce
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1 small White Onion, quartered
- 1/2 cup Shredded Carrots
- 2 Green Onions, thinly sliced (for garnish)
- 1 teaspoon Sesame Seeds, for garnish
Directions - Press the "sauté" button on the Instant Pot. Wait for the Instant Pot to read "HOT".
- While the Instant Pot preheats, add the sliced beef into a large gallon size baggie.
- Sprinkle 2 tablespoons cornstarch over the beef. Seal the bag and shake well until the beef is coated.
- Once the Instant Pot reads "HOT" on the screen, pour the grape seed oil in the pot. Then add the beef and sauté for 3 minutes, stirring frequently.
- While the beef cooks, add the minced garlic, minced ginger, water, brown sugar, sesame oil, low-sodium soy sauce, and red pepper flakes to a large bowl. Whisk until smooth and then pour on top of the beef.
- Add the onions and shredded carrots to the Instant Pot. Mix well, then close the lid and "seal the pressure valve".
- Select the "manual" setting for 8 minutes. Once it is done let it sit for 10 minutes for a "natural release".
- While the beef cooks make a cornstarch slurry with the 3 tablespoons cornstarch and the 1/2 cup of water. Set to the side.
- Carefully, let the remaining pressure out of the pot, remove the lid, and cancel the cooking time. Then select "sauté".
- Stir the beef and add half the cornstarch slurry. Mix until thick. Add additional slurry if needed to thicken the sauce.
- Serve with rice and steamed veggies and garnish beef with sliced green onions and sesame seeds.
- Enjoy.
Notes - It's best to prep the garlic and ginger ahead of time to ensure the beef doesn't burn/overcook.
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