garlic beef

Make this Easy Instant Pot HK Garlic Beef Rice Bowl in pressure cooker! Comforting One Pot Meal with Pot-in-Pot rice, tender beef in fragrant garlic sauce.

Instant Pot HK Garlic Beef Rice Bowl (Pot in Pot)

(30 grams) whole garlic (about 12 cloves) (, minced)

(150 grams) small onion (, diced)

(15 milliliters) peanut oil

unsalted butter

frozen mixed vegetables

salt black pepper

¾ cup (188 milliliters) unsalted chicken stock

(5 milliliters) Worcestershire sauce

(15 milliliters) regular soy sauce

(18 grams) cornstarch

(30 milliliters) cold water

(230 grams) Jasmine rice

(250 milliliters) cold running tap water

Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).

Prep Ingredients: While the pressure cooker is heating up, you can prepare the ingredients. You should have about 24 mins including the time to brown the chuck steak.

Brown Chuck Steak: Season one side of the chuck steak generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) peanut oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with kosher salt and freshly ground black pepper. Brown for 6 mins on each side without flipping. Remove and set aside in a large mixing bowl.

Make Chicken Stock Mixture: While the chuck steak is browning in pressure cooker, mix 1 tsp (5ml) Worcestershire sauce and 1 tbsp (15ml) regular soy sauce with 3/4 cup (188ml) unsalted chicken stock.

Sauté Onion &amp; Garlic: Change heat to medium. (Instant Pot: press Cancel button, then Sauté button, and click the Adjust button until it reaches Saute Normal Setting) Add diced onion (150g) to the pressure cooker. Sauté for 1 minute. Add in 2 tbsp (28g) unsalted butter and let the butter melt. Add minced garlic cloves and stir for roughly 90 seconds until fragrant. Do not let the garlic burn. Season with kosher salt and freshly ground black pepper if desired.

Deglaze: Pour in 1/2 cup (125ml) chicken stock mixture and completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with wooden spoon. Pour in the remaining ¼ cup (63ml) chicken stock mixture.

Cut Chuck Steak: After deglazing, cut the chuck steak into 1.5 – 2 inches stew cubes. Place all chuck stew meat and the flavorful meat juice into the pressure cooker.

Pressure Cook Beef &amp; Rice: Layer a stainless steel bowl filled with 1 cup (230g) of Jasmine rice on top of a steamer rack. Add 1 cup (250ml) cold water in the rice bowl. Make sure all the rice is covered with water. Close lid and pressure cook at High Pressure for 32 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid carefully. Fluff &amp; set aside cooked rice.

Thicken Sauce and Add Mixed Vegetables: Add frozen mixed vegetables in the Instant Pot. They will warm up in 30 seconds. Press cancel and sauté button to heat up the sauce. In a small mixing bowl, mix cornstarch with water and mix it into the HK Garlic Sauce one third at a time until desired thickness. Taste and adjust the seasoning with kosher salt if necessary.

Serve: Place the beef &amp; mixed vegetables over Jasmine rice and drizzle the HK Garlic Sauce. Serve immediately

This hearty Beef with Garlic Sauce is an easy stir fry dinner with tender pieces of beef and sliced mushrooms in a simple garlic sauce! It&#039;s an easy 20 minute dinner for any night of the week! Serve with rice or fried noodles and some stir fried or steamed vegetables for a quick meal!

Beef with Garlic Sauce

lb flank steak ((or top sirloin - thinly sliced, against the grain))

Tbsp corn starch

olive oil ((extra virgin))

Tbsp garlic ((finely minced or crushed))

mushrooms

garlic powder

tsp black pepper

soy sauce

green onions ((sliced, optional, garnish))

sesame seeds ((optional, garnish))

coat beef with cornstarch

Place thinly sliced beef in a large bowl, then sprinkle the cornstarch over the beef. Toss the beef until lightly coated with the cornstarch, set aside.

heat oil and wok

Heat a wok, large skillet, or non-stick frying pan over medium high heat with the olive oil. Once the oil begins to shimmer, add the garlic and mushrooms. Stir frequently and cook until the garlic is golden and fragrant, about 1-2 minutes.

add beef

Add the thinly sliced beef and continue to cook over medium high heat until the beef is about half way cooked. Add the soy sauce and sprinkle garlic powder and black pepper over the cooking beef. Stir to coat and continue to cook until the meat is completely browned.

serve

Remove from heat and serve immediately. Serve over rice or fried noodles, garnished with sliced green onions and sesame seeds.

A quick and easy stir fry dish ready in minutes. Add in some vegetables and serve with rice or your favorite rice substitute.

Garlic Beef

flank

cornstarch

olive oil

garlic (minced)

tbsp chopped scallions

Add beef to a large bowl. Sprinkle cornstarch over beef. Toss beef until evenly coated.

Add oil and garlic to your wok or a deep skillet and bring to medium-high heat. Cook garlic until lightly browned. Add in beef. Stir and cook beef until half cooked.

Add in garlic powder and soy sauce. Stir to evenly coat beef in sauce. Cook until beef is fully cooked. Taste and adjust sauce as needed. Garnish with scallions.

Looks delicious! This recipe makes keto cooking so easy for the newbies. Thanks!

Woooow soooooo nice and delicious. Thanks to everyone who sent me this precious gift

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