Mongolian Beef

I am super nervous each time I use the insta pot but slowly getting better at using the pressure cooker function. This recipe is super yummy:) and ready in less than an hour - from first chop. 

Ingredients: 

• 1&1/2 cups dry brown rice
• 3 cups of broth
• Cooking oil 
• Garlic powder
• Flank steak - 2 to 2.5lbs
• 2/3 cup coconut amminos (or soy sauce)
• 5 cloves of garlic, minced
• 2 tsp of ginger powder
• 1 cup water
• 2 tablespoons of cornstarch 
• 6 tablespoons of cold water
• 4 tablespoons of honey 
• 2 packs of frozen broccoli florets 
• Arugula (optional)
• Sesame seeds
• Green onions, sliced or snap peas for garnish

Recipe:

1. Bring to a boil broth, 1Tbspn of oil, 1tsp garlic salt. Add rice. Simmer covered on low for 45 minutes. 
2. Meanwhile, slice flank steak into thin strips. Heat insta pot on sauté mode. Add cooking oil to the pot and sauté the steak. 
3. While sautéing, whisk the coconut amminos, water, garlic, and ginger powder in a small bowl. 
4. Turn sauté off. Add the whisked sauce to the steak. Give a stir. 
5. Close the lid. Close the vent on the instapot. Select pressure cooker setting. Set the pot to high pressure for 11 minutes (it will take a few minutes for the pot to come to pressure). 
6. While meat is cooking, mix water and cornstarch. Set aside. 
7. After the 11 minutes of cooking, release the vent all at once. Open the lid.
8. Hit cancel on the pressure cooker and then select the sauté once more. Add the honey and then stir in the cornstarch. Then add the broccoli. Stir constantly until the sauce thickens for about 3-5 minutes. 
9. In serving bowls add arugula, rice, meat and broccoli, sprinkle snap peas and sesame seeds. Enjoy!