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Classic Pot Roast
Beef Teriyaki and Rice
| By : |
Too often, store-bought or restaurant teriyaki sauces are nothing but sugar with a little soy sauce thrown in for funsies. This version is a lot less sweet than what you’re probably used to, but the other savory flavors shine through. For a lower-carb option, use frozen riced cauliflower in the pan rather than rice, and use xanthan gum for thickening rather than the cornstarch.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
4 servings
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Ingredients
For the Beef
- 1 lb flank steak cut into strips
- 1 cup sliced onion
- 2 tbsp reduced-sodium soy sauce
- 2 tbsp mirin
- 2 tbsp Water
- 1 tbsp sugar or 1 teaspoon Splenda
- 1 tbsp grated fresh ginger
- 1/2 tsp kosher salt
- 1 tsp black pepper
For the Rice
- 1 cup jasmine rice rinsed and drained
- 1 tbsp vegetable oil
- 1 cup Water
- 1/2 tsp kosher salt
For Finishing
- 1 cup thinly sliced white or yellow onion
- 1 cup stemmed seeded, and sliced green bell pepper
- 1 tbsp cornstarch or
1/4 tsp xanthan gum (see Note) - 1/4 cup Water
- 1/2 cup sliced green onions
- 1/4 cup sesame seeds
Ingredients
For the Beef
For the Rice
For Finishing
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Instructions
- For the Beef: In the Instant Pot, combine the steak, onion, soy sauce, mirin, water, sugar, ginger, salt, and pepper. Stir well.
- For the Rice: In a
6 × 3-inch round heatproof pan, combine the rice, water, oil, and salt. Stir well. - Place a trivet in the pot. Set the pan on the trivet.
- Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
- Open the lid, and remove the rice.
- For Finishing: Select SAUTÉ/Normal on the pot. Add the onion and bell pepper. In a small bowl, mix the water and cornstarch to make a slurry. Stir the slurry into the pot and allow to bubble. Cook, stirring frequently, until thickened, 1 to 2 minutes.
- Serve over rice. Sprinkle servings with green onions and sesame seeds.
Recipe Notes
Note: If using xanthan gum, sprinkle the gum into the mixture and stir until the sauce thickens.
Per Serving
Calories: 480
Total Fat: 15g
Saturated Fat: 4g
Sodium: 770mg
Carbohydrates: 53g
Fiber: 2g
Sugars: 10g
Protein: 31g
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Thank you! You should try this silicone trivet with heat-resistant handles. it’s much better than the metal trivet that came with the instant pot. I got it on Amazon: https://www.amazon.com/dp/B082XZNGPJ