One Pot Recipes

Instant Pot Ginger Beef

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Quick and easy instant pot ginger beef recipe, homemade with simple ingredients in 30 minutes. Tender sirloin steak strips are coated in sweet and spicy sesame ginger sauce.

This is such a great recipe for when you have surprise company over, because it is fast, easy to make, and will impress everyone’s tastebuds. For more great Asian-inspired recipes that will have your mouth watering, try this Instant Pot Mongolian Beef, Slow Cooker Beef and Broccoli Recipe, Szechuan Chicken (One Pot), and Chinese Bourbon Chicken (One Pot).

Instant Pot Ginger Beef Served in White Plate With Steamed Rice- Overhead Shot

How to make instant pot ginger beef recipe from scratch?

  1. Sauté steak- Until no longer pink.
  2. Add sauce ingredients- This includes soy sauce, broth, brown sugar, vinegar, ginger, garlic, Sriracha sauce, hoisin sauce, salt, pepper.
  3. Mix– until combined.
  4. Cover– And cook.
  5. Release pressure- Do quick pressure release.
  6. Add cornstarch slurry and bok choy– And mix.
  7. Cook uncovered– Until sauce is thickened.
  8. Garnish– With sesame seeds.

Make it on stovetop– Using the same ingredients, you can also make this recipe using a nonstick pan instead of a pressure cooker. Simply sauté all the way through to the end!

What sides to serve with spicy and sticky ginger beef stir fry? 

Noodles are always a popular choice:

Soups can really turn this meal into a feast:

Rice is always an excellent choice to pair with Asian dishes.

Salads and Coleslaws can bring in a nice, well-rounded meal.

In terms of condiments, this Homemade Kimchi Recipe (So Easy!) would be delicious.

Chinese ginger sauce/ Asian beef marinade 

This is an easy sauce to make that adds so much flavor! All you need to do is mix together these ten ingredients:

  1. Soy sauce
  2. Broth
  3. Brown sugar
  4. Vinegar
  5. Ginger
  6. Garlic
  7. Sriracha sauce
  8. Hoisin sauce
  9. Salt
  10. Pepper
Closeup Shot of Sesame Beef Stir Fry With Bok Choy

Variations

Crispy ginger beef– Coat the beef in some rice flour and saute it until crisp. Keep aside. Make the sauce and mix that into the crispy meat at the end.

Make it spicy- Add more red chili flakes and Sriracha sauce for a spicier version.

Brown sugar substitute- Try using honey, agave, or pure maple syrup.

Change sauce thickness- Depending on personal preference, you can change the consistency of the sauce by changing the corn starch to water ratio. For a thicker sauce, instead of using 2 tablespoons of corn starch, increase it to 3 Tablespoons mixed with the same 2 Tablespoons of water. For a thinner sauce, keep the 2 tablespoons of cornstarch and increase the water to 3 or 4 Tablespoons.

Add Ooher vegetables- Such as broccoli, carrots, snow peas, peppers or a bag of frozen veggies.

Garnish options- Although sesame seeds are a classic Asian garnish, you can also try green onions or toasted almonds.

Tips and techniques

What is the best cut of beef? I suggest using sirloin steak cut into thin strips, because it is a leaner meat with good flavor and texture. One of the more commonly used cuts of beef you can also use is flank steak, which is a flat steak with good flavor that sears well.

Use low sodium ingredients– Because soy sauce and various broths can often have high levels of sodium and can make your dish too salty. So choose your ingredients wisely and adjust the salt accordingly.

Use fresh ginger– I cannot stress this enough. In this recipe, fresh ginger cannot be replaced with ginger powder, because the flavor and texture will not be the same.

Don’t add bok choy or any vegetables in the beginning- Or else it will overcook and disintegrate during cooking time.

Storage

Refrigerate- Leftovers can be stored in a sealed container for up to 3 days and reheated in the microwave. 

Freezer- Put leftovers in a dated, sealed container for up to one month. When ready to eat, thaw and heat in microwave or stovetop.

More One Pot Asian/Chinese Dinner Recipes

Instant Pot Ginger Beef

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Quick and easy instant pot ginger beef recipe, homemade with simple ingredients in 30 minutes. Tender sirloin steak strips are coated in sweet and spicy sesame ginger sauce.
Yield: 4 People

Ingredients

  • 1 tbsp Sesame oil
  • 1 tbsp Olive oil
  • 1 pound Sirloin steak, Cut into thin strips
  • 1/3 cup Soy sauce, Low sodium
  • 1/3 cup Beef broth, Low sodium
  • 3 tbsp Brown sugar
  • 2 tbsp Rice wine vinegar
  • 2-3 tbsp Ginger, Freshly grated, Adjust according to your preference
  • 2 cloves Garlic , Finely minced
  • 1-2 tsp Sriracha sauce, Adjust according to your preference
  • 1-2 tsp Hoisin sauce, Adjust according to your preference
  • Salt, To taste
  • Pepper, To taste
  • 2 tbsp Cornstarch, Dissolved in 2 tbsp water
  • 1-2 cups Bok choy, Washed, Patted dry, Roughly chopped
  • 1 tsp Sesame seeds, Toasted, For garnish, Optional

Instructions 

  • Turn Instant Pot to "Sauté" mode and heat sesame oil and olive oil.
  • Add steak and cook for 1-2 minutes until no longer pink.
  • Add soy sauce, broth, brown sugar, vinegar, ginger, garlic, Sriracha sauce, hoisin sauce, salt, pepper and mix until combined.
  • Be sure to scrape the bottom of the pot with your wooden spoon to loosen browned bits of meat.
  • Put the lid on and turn the the valve to “Sealing.”
  • Select “Manual” mode and set the timer for 10 minutes.
  • When the cook time is over, turn valve to “Venting” and do a quick pressure release. 
  • Remove lid and turn on the "Saute" mode.
  • Add cornstarch slurry and bok choy and mix until combined.
  • Continue cooking uncovered until sauce is thickened to your desired consistency.
  • Garnish with toasted sesame seeds and enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave. 

Nutrition

Calories: 263kcal, Carbohydrates: 16g, Protein: 28g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 69mg, Sodium: 1308mg, Potassium: 522mg, Fiber: 1g, Sugar: 10g, Vitamin A: 792IU, Vitamin C: 9mg, Calcium: 73mg, Iron: 3mg
Course: Main Course
Cuisine: Chinese
Calories: 263
Author: Abeer Rizvi

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