1 tablespoon vegetable oil
1 teaspoon sesame oil
1 pound (450 grams) beef steak fat trimmed then cut into bite-sized pieces, against the grain
1 teaspoon salt and pepper
⅓ cup low-sodium soy sauce
2 tablespoons white vinegar or apple cider vinegar
1 tablespoon ginger grated
1 clove garlic minced
1 onion quartered
4 chestnut mushrooms sliced
1 zucchini sliced in rounds then halved
green onion chopped
sesame seeds toasted
Press on SAUTE on your Instant Pot, when a HOT message appears add the vegetable oil, along with sesame oil. Sear the meat in the Instant Pot until it's brown (but not necessarily cooked through as it will be pressure cooked later), and season it with salt and pepper.
Add minced ginger and garlic to the pot, and cook for a couple of minutes. Press on CANCEL on the Instant Pot. Then add the onions and mushrooms, soy sauce, vinegar, give everything a quick mix.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure.
The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam and carefully open the pot.
Now you will thicken the sauce by adding 1 tablespoon of cornstarch mixed with 1 tablespoon of water. Press on SAUTE and add the corn starch slurry to the sauce once it's boiling. Mix with a wooden spoon until the sauce has thickened. Press on CANCEL, and add in the sliced zucchini. Cover with the lid and let the zucchini "steam" for 5 minutes".
Serve over Instant Pot white rice, or Instant Pot brown rice and garnish with toasted sesame seeds and chopped green onion.
Leif thought the sauce was too salty. I liked it. Definitely wasn’t really hibachi.
IF MAKING AGAIN:
Half the zucchini.
No salt and just keep the soy sauce.
Needed to add 2 more teaspoons of the corn starch mixture (but I had doubled the recipe anyways).
Sauté the beef on the stove since the instant pot doesn’t sauté super well.
If you’re using a tougher cut of meat, you can increase the cooking time by 2 minutes, but note that the onions might disappear in this case.
Deglaze the pot with a little bit of water if needed after browning the meat (which I didn’t need to do when I tested this recipe).
If you feel like your sauce is a bit too thin, just add 1-2 teaspoons of corn starch with 1-2 teaspoons of water for the slurry and cook on SAUTE for a minute or 2 to thicken it.
You can steam the zucchini, or cook it in a wok separately. Or do what I did, just add it in the pot at the end, cover with the lid and let it sit there to “steam”.
Feel free to add other vegetables at the end such as steamed broccoli.
Serve with yum yum sauce, and white rice or brown rice.
This recipe was tested in a 6 quart Instant Pot. If you’re using an 8 quart, then it might be a good idea to double the recipe.
The amounts of the ingredients above make 2 portions, so if you’re cooking for more than 2 people then you might want to double or triple the recipe.
Calories: 197kcal Author: Diana
Calories: 197kcal | Carbohydrates: 23g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Sodium: 2604mg | Potassium: 1129mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2085IU | Vitamin C: 53mg | Calcium: 65mg | Iron: 2mg