- 2 TBSP olive oil
- 1.5-2 pounds stew meat
- 2 TBSP low sodium soy sause
- 1/4 cup white wine
- 3 TBSP corn starch
- 1 cup shelled edamame (found in freezer section)
- 4 green onions chopped
- 1 heaping cup shredded carrots
- Spicy Garlic Sauce
- 3 TBSP minced garlic
- 1 TBSP chili paste with garlic
- 1 TBSP ground ginger
- 1 TSP ground mustard
- 1/2 TSP Chinese 5 spice
- 1/2 TSP crushed red pepper flakes
- 3 TBSP brown surgar, packed
- 1/3 cup low sodium soy sause
- 1 cup water
- 1 TBSP white vinegar
- 1 TBSP Sriracha
- For rice
- 2 cups Jasmine rice
- 2 cups water
Prepare rice. Rinse rice in strainer till water runs clear.
Cut stew meat in to thin pieces. Place in a bowl with the white wine, corn starch and the two TBSP of soy sauce. mix and set aside.
Mix all ingredients for the sauce and set aside.
Turn Instant Pot to Saute high and wait till Pot says hot. Then add olive oil.
Add in meat and stir so the meat is in a even layer. Add in sauce, 1/2 the green onions, and carrots.
Using the PIP (pot in pot) method. Place the rice in another pot with 2 cups of water on a raised trivet. Or if cooking rice in stove top follow instructions on package.
Seal pressure cooker and cook on high for 5 minutes. Allow a natual release for 10 minutes. Release the rest of the pressure.
Remove lid. Carefully remove pot with rice (it will be hot). Move rice to another bowl and fluff/stir with a fork. Let beef garlic mixture simmer to thicken.
Plate up rice and top with beef garlic mixture. Top/garnish with green onions. Salt and more soy sauce to taste.
Source: Read Full Article