30-60 min4 servingsAmerican

Beef Teriyaki and Rice

By Urvashi Pitre

4 servings

30-60 min

Easy

Recipe Details

Course: Dinner, Main Dishes

Difficulty: Easy

Prep Time: 10 min

Cook Time: 35 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Diet: Dairy Free, Egg Free, Nut Free

Yield: 4 servings

Ingredients

1 lb flank steak
1 cup sliced onion
2 tbsp reduced-sodium soy sauce
2 tbsp mirin
2 tbsp Water
1 tbsp sugar
1 tbsp grated fresh ginger
1/2 tsp kosher salt
1 tsp black pepper
1 cup jasmine rice
1 tbsp vegetable oil
1 cup Water
1/2 tsp kosher salt
1 cup thinly sliced white or yellow onion
1 cup stemmed
1 tbsp cornstarch
1/4 cup water
1/2 cup sliced green onions
1/4 cup sesame seeds

Too often, store-bought or restaurant teriyaki sauces are nothing but sugar with a little soy sauce thrown in for funsies. This version is a lot less sweet than what you’re probably used to, but the other savory flavors shine through. For a lower-carb option, use frozen riced cauliflower in the pan rather than rice, and use xanthan gum for thickening rather than the cornstarch.

INSTRUCTIONS

For the Beef: In the Instant Pot, combine the steak, onion, soy sauce, mirin, water, sugar, ginger, salt, and pepper. Stir well.
For the Rice: In a 6 × 3-inch round heatproof pan, combine the rice, water, oil, and salt. Stir well.
Place a trivet in the pot. Set the pan on the trivet.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
Open the lid, and remove the rice.
For Finishing: Select SAUTÉ/Normal on the pot. Add the onion and bell pepper. In a small bowl, mix the water and cornstarch to make a slurry. Stir the slurry into the pot and allow to bubble. Cook, stirring frequently, until thickened, 1 to 2 minutes.
Serve over rice. Sprinkle servings with green onions and sesame seeds.

Notes

Note: If using xanthan gum, sprinkle the gum into the mixture and stir until the sauce thickens. , Per Serving
Calories: 480
Total Fat: 15g
Saturated Fat: 4g
Sodium: 770mg
Carbohydrates: 53g
Fiber: 2g
Sugars: 10g
Protein: 31g

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About the chef

Urvashi Pitre

Urvashi Pitre is a renowned cookbook author, blogger, and tech enthusiast who specializes in creating recipes that bring people together. Her passion for food began in her childhood home, where meals were a shared experience of love and community. With a background in client services and entrepreneurial ventures, Pitre has written several highly-rated cookbooks, focusing on simplifying cooking with gadgets like the Instant Pot and air fryer. She’s celebrated for her ability to deliver delicious, easy-to-follow recipes for home cooks.

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