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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
|
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
|
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
any idea what a 6 × 3-inch round heatproof pan?
if it is round, how come it says 6×3? I am confused.
does it mean 6″ diameter round and 3″ high?
Step one says to place the meat and other ingredients in the pot. There’s no mention of removing it.
Step three says place a trivet in the pot.
Am I supposed to place the trivet directly on top of the meat and other ingredients?
It seems like there are some directions missing here. How long do you cook the meat for and at what temperature. It goes on to tell you in detail how to cook the rice but not the beef and flank steak is a very tough cut of meat.