Beef Teriyaki and Rice

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.

Cuisine

Modern

Course

Dinner, Main Course

Difficulty

Easy

Duration

30-60 min

Diet

Dairy Free, Egg Free, Nut Free

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 4 servings, beef recipe, black pepper, contributed, cook 35 min, cornstarch, dairy free, dinner, easy, egg free, flank steak, grated fresh ginger, instant pot beef recipes, instant pot beef teriyaki, instant pot recipes, jasmine rice, kosher salt, main course, mirin, modern, nut free, prep 10 min, pressure cook, reduced-sodium soy sauce, sauté, sesame seeds, sliced green onions, sliced onion, stemmed, sugar, thinly sliced white or yellow onion, vegetable oil, water

Prep Time

10 min

Cook Time

35 min

Servings

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

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