Carrie Forrest, MBA, MPH, is the creator of the website
channel, Clean Eating Kitchen, where she shares easy gluten-free and dairy-free recipes and tips to help women recovering from chronic disease.
Carrie has masters degrees in business and public health nutrition, but, more importantly, has used a real food diet to recover from and manage multiple health conditions including PCOS, chronic migraines, anxiety, autoimmune disease, and thyroid cancer.
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Well… The idea is good, but too much vinager… And the recipe doesn’t say what to do with the corn starch mixture. But I used it to thicken the sauce after I pulled the meat…
Will I do it again? Probably, I liked the hot of the rice and beef and the coldness of the vegetables… But it has to tweeked so much it won’t be the same recipe
When do you add the slurry.
This is great!!!
Whats the cornstarch for????
Yes, what is the corn starch for???
Use the cornstarch slurry to thicken the sauce once the meat is removed. Came out great!
So good. Mixed up the meats many times! Always make it with rice.
Recipe isn’t finished. There’s no instruction for when to add the slurry (I’m assuming that’s why you set the pot to saute after taking the beef out). There’s also no instructions for serving, although the pictures might be enough for that.
The last steps of this recipe were cut off. They should read:
Use a slotted spoon to transfer the beef to a serving plate.
Once the liquid begins to bubble, whisk in the cornstarch slurry and let the sauce cook, uncovered, for 2 minutes, or until it starts to thicken. Return the beef to the pot and stir to combine.
Serve each bowl with a few slices of cucumber and red bell pepper, with the scallions on top. Place leftovers in an airtight container and refrigerate for up to 4 days.
What a delicious dish! Thanks for sharing this recipe. For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K