Beef Teriyaki and Rice


  • 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
  • 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.
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