This turned out to be a really yummy recipe. We put it on top of rice and both the boys went back for seconds. They even fought over who could have the rest of the meat. Super easy to make, super yummy to eat.
- 2 lb flank steak, cut into 1/4 inch strips
- 1 Tbsp vegetable oil
- 4 cloves garlic, minced or pressed
- 1/2 cup soy sauce
- 1/2 cup water
- 2/3 cup dark brown sugar
- 1/2 tsp minced fresh ginger
- 2 Tbsp cornstarch
- 3 Tbsp water
- 3 green onions, sliced into 1-inch pieces
Season beef with salt and pepper. Put oil in the pressure cooker and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned; do not crowd. Transfer meat to a plate when browned.
Add garlic to pot and saute 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine. Add browned beef and any accumulated juices, Select high pressure and set the timer for 12 minutes. Once done, turn pressure cooker off and use quick release valve. When the valve has dropped, carefully remove the lid.
Combine cornstarch and remaining water, whisking until smooth. Add cornstarch mixture to the sauce left in the pot, stirring constantly. Select simmer and bring to a boil, stirring until sauce thickens. Stir in green onions and serve.
NOTES: I'm not an Instant Pot expert. I should probably read the manual. I didn't see a "browning" setting. Or a "simmer" one. We used saute the whole time and it worked just fine. Also, we didn't have fresh ginger, but we do have the dried stuff in a jar. I think I read somewhere that if you don't have fresh, then just halve the dried stuff for a recipe. That has seemed to work for me in the past.
Serves 5
Prep Time: 10 minutes
Total Time: 30 minutes
Recipe from www.pressurecookingtoday.com
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