- 1 cup beef broth
- ½ cup reduced sodium soy sauce
- ½ cup brown sugar, packed
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 teaspoon Sriracha, or more, to taste
- ½ teaspoon onion powder
- ½ teaspoon white pepper
- 2 pound boneless beef chuck roast, cut into ½-inch cubes
- 1 large red pepper, cored and sliced into thin strips
- 1 large head broccoli, cut into bite-sized pieces
- 1 cup lightly steamed edamame
- 1-2 large carrots, coarsely shredded
- 2 tablespoons cornstarch
In a large bowl, whisk together the beef broth, soy sauce, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper. Place the cubed chuck roast into your Instant Pot. Stir in the beef broth mixture until well combined.
Set the Instant Pot to cook for 45 minutes under high pressure. While the beef cooks, prepare the vegetables (slice the pepper and broccoli, steam the edamame, and shred the carrots). In a small bowl, whisk together the cornstarch and ¼ cup water. Stir the cornstarch mixture into the Instant Pot once the timer has gone off and you have manually released the pressure. Add the prepared vegetables, stir, and allow the mixture to lightly cook, covered, in the Instant Pot for an additional 30 minutes.
After 30 minutes, remove the lid, taste, and either serve over steamed rice or turn to the Sauté setting to cook the vegetables to your desired level of doneness before serving over rice.
- Yields: 6-8 servings
- Preparation Time: 90 minutes