Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 pound flank steak cut into bite sized pieces
- 1 teaspoon cracked black pepper
- 1/2 cup low sodium beef broth
- 1/4 cup soy sauce or amino acids
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh ginger grated
- 1/2 tablespoon garlic minced
- 1 cup mushrooms sliced
- 1 yellow onion cut into chunks
- 1 medium sized zucchini cut into chunks
Instructions
- Press on SAUTÉ on Instant Pot. Once heated, add olive oil. Add meat and sear on sear on both sides.
- Add sesame seed oil, ginger and garlic to the pot, and cook for a couple of minutes. Press the CANCEL button on your Instant Pot. Add onions, mushrooms, low sodium beef broth, soy sauce, and vinegar. Gently stir while scraping any bits off bottom.
- Close and lock lid in place. Set vent to sealing. Press the PRESSURE COOK/MANUAL button and set time for 4 minutes at high pressure.
- Once done, quick release all pressure.
- To thicken sauce, combine 1 tablespoon of cornstarch with 1 tablespoon of water. Press SAUTÉ button and add corn starch slurry once liquid is simmering. Mix with a spoon until the sauce has thickened. Press CANCEL, and add in zucchini. Cover with the lid and let the zucchini cook in sauce for approximately 4-5 minutes, or until tender.
- Serve over rice and garnish with toasted sesame seeds and green onion.
Notes
1. When cutting steak, be sure to cut against the grain so you you make the steak tough.
2. You can use a sirloin steak in place of flank.