Beef Teriyaki and Rice
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.
Servings Prep Time
4servings 10minutes
Cook Time
35minutes
Servings Prep Time
4servings 10minutes
Cook Time
35minutes
Ingredients
For the Beef
  • 1lb flank steakcut into strips
  • 1cup sliced onion
  • 2tbsp reduced-sodium soy sauce
  • 2tbsp mirin
  • 2tbsp Water
  • 1tbsp sugaror 1 teaspoon Splenda
  • 1tbsp grated fresh ginger
  • 1/2tsp kosher salt
  • 1tsp black pepper
For the Rice
  • 1cup jasmine ricerinsed and drained
  • 1tbsp vegetable oil
  • 1cup Water
  • 1/2tsp kosher salt
For Finishing
  • 1cup thinly sliced white or yellow onion
  • 1cup stemmedseeded, and sliced green bell pepper
  • 1tbsp cornstarchor 1/4 tsp xanthan gum (see Note)
  • 1/4cup Water
  • 1/2cup sliced green onions
  • 1/4cup sesame seeds
Instructions
  1. For the Beef: In the Instant Pot, combine the steak, onion, soy sauce, mirin, water, sugar, ginger, salt, and pepper. Stir well.
  2. For the Rice: In a 6 × 3-inch round heatproof pan, combine the rice, water, oil, and salt. Stir well.
  3. Place a trivet in the pot. Set the pan on the trivet.
  4. 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.
  5. Open the lid, and remove the rice.
  6. 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.
  7. 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