Beef Teriyaki and Rice
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Photo Credit:- Cosori Air Fryers
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.
For the Beef
- 1 lb flank steak cut into strips
- 1 cup sliced onion
- 2 tbsp reduced-sodium soy sauce
- 2 tbsp mirin
- 2 tbsp Water
- 1 tbsp sugar or 1 teaspoon Splenda
- 1 tbsp grated fresh ginger
- 1/2 tsp kosher salt
- 1 tsp black pepper
For the Rice
- 1 cup jasmine rice rinsed and drained
- 1 tbsp vegetable oil
- 1 cup Water
- 1/2 tsp kosher salt
- 1 cup thinly sliced white or yellow onion
- 1 cup stemmed seeded, and sliced green bell pepper
- 1 tbsp cornstarch or 1/4 tsp xanthan gum (see Note)
- 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.
Note: If using xanthan gum, sprinkle the gum into the mixture and stir until the sauce thickens.
Total Fat: 15g
Saturated Fat: 4g
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