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.
INGREDIENTSFor the Beef
For the Rice
For Finishing
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INSTRUCTIONS
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For the Beef: In the Instant Pot, combine the steak, onion, soy sauce, mirin, water, sugar, ginger, salt, and pepper. Stir well.
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For the Rice: In a 6 × 3-inch round heatproof pan, combine the rice, water, oil, and salt. Stir well.
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Place a trivet in the pot. Set the pan on the trivet.
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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.
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Open the lid, and remove the rice.
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For Finishing: Select SAUTEÌ/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.
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Serve over rice. Sprinkle servings with green onions and sesame seeds.
RECIPE 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
Photo Credit:- Cosori Air Fryers
Source:- Cosorithis