Ingredients
Equipment
Method
- Rinse the rice until the water runs clear. Add the rice and water to the Instant Pot inner pot and layer the sliced beef on top.
- Combine the soy sauce, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger, then pour over the beef.
- Close the lid and set the valve to sealing. Select Manual/Pressure Cook and set for 12 minutes at high pressure.
- Once cooking completes, allow a natural pressure release for 10 minutes, then quick-release the remaining pressure.
- Open the lid, add the broccoli and carrot, and close the lid for 5 minutes to steam the vegetables in the residual heat.
- Stir gently to combine, then garnish with sliced green onions before serving.
Nutrition
Notes
Net carbs: 62g per serving (65g total carbs minus 3g fiber).
Substitutions: Use tamari in place of soy sauce for a gluten-free bowl. Flank steak or ribeye work in place of sirloin.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Microwave with a splash of water, or reheat gently on the stovetop, until warmed through.
Tip: Slice the beef against the grain while partially frozen for thin, even pieces, and do not stir before pressure cooking so the rice does not turn mushy.
