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 Instant Pot Mongolian Beef, Slow Cooker Beef and Broccoli Recipe, Szechuan Chicken (One Pot), and Chinese Bourbon Chicken (One Pot).

How to make instant pot ginger beef recipe from scratch?

  1. Sauté- Steak in sesame and olive oil.
  2. Make Ginger Sauce– And add to the pot, stir altogether.
  3. Cook– With lid on for 10 minutes.
  4. Quick pressure release– Then remove lid and turn to “Saute” mode.
  5. Mix together– Cornstarch slurry and bok choy in the pot.
  6. Cook uncovered– Until sauce is thickened.
  7. Garnish– With toasted 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? 

There are a lot of different choices to pair with this recipe. Some you may want to try include are Sesame Noodles Recipe (One Pot), Egg Drop Soup (One Pot), Homemade Kimchi Recipe (So Easy!), or Sautéed Sugar Snap Peas Recipe (One Pot). In addition, you can also check out these recipes to go along with this dish:

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

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

Salads are a fresh addition to any meal.

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

Variations

Crispy Ginger Beef– If you like your beef more crisp, I suggest making this recipe on the stovetop or simply using the Sauté setting on your instant pot throughout the process. This way less moisture is kept in and you get a crispier beef.

Make it Spicy- Add more pepper and Sriracha sauce for a spicier version.

Brown Sugar Substitute- If you are sugar free or looking for a 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 example, 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 Other Vegetables- This is a great recipe to add different kinds of vegetables, including broccoli, carrots, snow peas, peppers, or squash.

Garnish Options- Although sesame seeds are a classic Asian garnish, you can also add different herbs, such as parsley or basil.

Tips and techniques

The best cut of beef- I suggest for this recipe is 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 in the instant pot during cooking time.

Storage

Refrigerator- Leftovers can be stored in a sealed container in the fridge 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 microwave.

More Asian/Chinese Dinner Recipes

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

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
Closeup Shot of Sesame Beef Stir Fry With Bok Choy

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