Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon oil
  • 1 pound flank steak, sirloin steak, or hanger steak (cut into thin strips)
  • 2 teaspoons freshly grated ginger
  • 1 tablespoon garlic
  • 1/3 cup reduced sodium soy sauce
  • 2/3 cup pineapple juice
  • 1 teaspoon red pepper flakes
  • 1/2 tablespoon rice wine vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons cornstarch

Instruction

  • Prepare you flank steak by slicing against the grain into 1/4-inch strips.
  • Turn your Instant Pot to saute. Once it reads "HOT," add in the oil and let heat for 1 minute. Add in beef and saute until just lightly browned. This should only take about 2 minutes. Turn the Instant Pot OFF.
  • In a small bowl, mix together the soy sauce, pineapple juice, brown sugar, rice wine vinegar, crushed red pepper flakes, and garlic together. Using a Microplane, grate the fresh ginger root over the sauce and mix well.  
  • Pour the sauce over the seared beef and using a spatula or wooden spoon, scrape up any browned bits on bottom of the inner pot.
  • Place the lid on the instant pot and be sure sealed. Using the manual or pressure cook function set the cooking time to 3 minutes on HIGH pressure.
  • After cook time has elapsed, let the pressure release naturally for at least 10 minutes before doing a quick release of pressure.
  • To thicken the sauce, turn the Instant Pot back to saute and heat until bubbling. Make a cornstarch slurry by mixing the cornstarch with 2 tablespoons water until fully combined. Whisk the cornstarch slurry into the sauce and allow to cook, stirring constantly, until thickened. This should only take 2-4 minutes.
  • Turn off the instant pot and serve the beef and sauce over rice. Top with scallions or sesame seeds if desired.