Ingredients

The following ingredients have 6 Servings
  • 2 pounds flank steak, sliced into thin strips across the grain
  • 2-1/2 tablespoons olive oil
  • 3/4 teaspoon minced fresh ginger root
  • 2 teaspoons freshly minced garlic
  • 3/4 cup soy sauce (I used low sodium)
  • 1 cup water
  • 1 cup packed dark brown sugar
  • 1/4 cup hoisin sauce
  • 1 cup shredded or julienned carrots
  • 3 tablespoons corn starch
  • 1/3 cup cold water
  • Sliced green onions and sesame seeds, for garnish
  • Optional:  cooked white rice

Instruction

  • In a medium bowl, add ginger root, garlic, soy sauce,  1 cup water, brown sugar and hoisin sauce.  Stir well to combine.
  • Set your Instant Pot to the saute setting.  Add olive oil.  When olive oil is heated, add beef and saute for 2-3 minutes, stirring frequently.
  • Pour mixture over beef and stir to combine.  Add carrots and stir again.
  • Turn Instant Pot off.  Place the lid on and lock.  Steam release knob should be set on “sealing”.
  • Cook on manual setting (high pressure) for 10 minutes.  Allow the pressure to naturally release for 10 minutes, then quick release remaining pressure.
  • Carefully remove lid and stir.  Turn off Instant Pot.
  • Prepare the cornstarch slurry by whisking together cornstarch and 1/3 cup cold water in a small bowl or large measuring cup until smooth.  Add to sauce and stir to combine.   Turn on the saute setting and continue to stir until slightly thickened (about 2 minutes).  Turn off your Instant Pot.  Sauce will thicken as it sits (about 5 minutes).
  • Serve over cooked white rice (if desired) and top with sliced green onions and sesame seeds.