Beijing Blast Beef
Tender and flavorful Beijing style beef, made healthier with lean cuts and cooked to perfection in the Instant Pot. This low-calorie dish is a delightful balance of sweet and savory flavors, packed with colorful vegetables and a lip-smacking sauce. Satisfy your cravings guilt-free with this easy, clean eating recipe.
ingredients
- 1 lb lean beef, thinly sliced
- 1 cup broccoli florets
- 1 medium carrot, sliced
- 1 bell pepper, thinly sliced
- 1/2 cup onion, diced
- 3 garlic cloves, minced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes
- 2 teaspoons cornstarch
- 2 teaspoons water
- Optional: sesame seeds for garnish
steps
- 1.
In the Instant Pot, combine soy sauce, hoisin sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes.
- 2.
Add the beef slices to the sauce and toss to coat.
- 3.
Close the lid, set the vent to sealing, and cook on high pressure for 10 minutes.
- 4.
Once cooked, release the pressure naturally for 10 minutes before quick releasing the remaining pressure.
- 5.
Open the lid and add the vegetables. Close the lid and cook on high pressure for 2 minutes.
- 6.
Once done, quick release the pressure and open the lid.
- 7.
In a small bowl, mix cornstarch with water, then stir it into the Instant Pot to thicken the sauce.
- 8.
Serve the Beijing beef over steamed rice or cauliflower rice, garnished with sesame seeds if desired.
