Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon refined coconut oil
  • 3-4 medium sweet potatoes, peeled and spiralized
  • 1 lb. flank steak, thinly sliced
  • 1 head broccoli, chopped
  • 1/4 cup coconut aminos or soy sauce
  • 3 teaspoon honey
  • 1 teaspoon white or rice wine vinegar
  • 2 teaspoon arrowroot powder
  • 1/4 teaspoon black pepper
  • Optional – sesame seeds & chopped green onion for serving

Instruction

  • Begin by spiralizing the sweet potatoes.
  • Once spiralized, turn the Instant Pot to “Sauté” for 10 minutes. Add the coconut oil to the pot.
  • Sauté the sweet potato noodles for 10 minutes, tossing frequently to soften them. Once cooked, remove them from the Instant Pot and set aside until serving time.
  • While the sweet potato noodles cook, slice the steak, going against the grain, and chop up the broccoli into bite sized pieces.
  • Whisk together the coconut aminos/soy sauce, honey, arrowroot powder, vinegar and black pepper.
  • Place the steak at the bottom of the Instant Pot and add the broccoli on top of it. Pour over the sauce.
  • Secure the lid on the Instant Pot and turn the knob to “Sealing”.
  • Select “Pressure Cook” or “Manual” and set the time for 8 minutes. Let the Instant Pot complete the cycle and allow it to naturally release for 5 minutes before carefully preforming a manual release.
  • Serve the beef and broccoli over the sweet potato noodles and top with green onion and sesame seeds, if desired.