It's been a while since I tried any Oriental styled dishes, and the mood just sort of took over. I wanted something a little sweeter, and remembered how Chicken Teriyaki was pretty sweet. But I've done several chicken dishes lately, and with the big Thanksgiving holiday coming up I wasn't interested in doing another one. I came across this version using beef, and decided to give it a shot. Extra points for prepping in the Instant Pot, making this a quick dish to get on the table.
Adapted from The Eat Down
A simple variation on the classic chicken teriyaki, prepared in an Instant Pot to make it quick and easy.
Adapted from The Eat Down
Combine beef strips, teriyaki sauce, onion, ginger, and pepper in the Instant Pot. Stir until well combined.
Lock the lid on the Instant Pot and set the vent lever to Sealing. Press the Pressure Cook button and set to cook on High pressure for 5 minutes.
At the end of cooking, allow the Instant Pot to natural release for 10 minutes, the turn the vent lever to Venting to release remaining pressure. Remove the lid, press Cancel and then Saute on the front panel.
As the liquid in the pot heats up, mix the cornstarch and water together in a small bowl to make a slurry. When the pot begins to bubble, add the cornstarch and stir for 3-4 minutes to thicken the sauce. Press Cancel on the control panel.
Serve over rice or noodles, and garnish with sesame seeds or more sliced onion if desired.
Servings 4
Serving Size 8 oz with sauce
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.