Instant Pot Ginger Beef

5 from 1 vote

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.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Chinese

Keyword: beef stir fry, chinese takeout recipe

Servings: People

Calories: 263kcal

Author: Abeer Rizvi

Ingredients

1 tablespoon Sesame oil
1 tablespoon Olive oil
1 pound Sirloin steak Cut into thin strips
⅓ cup Soy sauce Low sodium
⅓ cup Beef broth Low sodium
3 tablespoon Brown sugar
2 tablespoon Rice wine vinegar
2-3 tablespoon Ginger Freshly grated, Adjust according to your preference
2 cloves Garlic Finely minced
1-2 teaspoon Sriracha sauce Adjust according to your preference
1-2 teaspoon Hoisin sauce Adjust according to your preference
Salt To taste
Pepper To taste
2 tablespoon Cornstarch Dissolved in 2 tablespoon water
1-2 cups Bok choy Washed, Patted dry, Roughly chopped
1 teaspoon 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