Garlic Ginger Beef
It was nice to try this in the instant pot (ie. instapot). But you could go with the crock pot also, if you have the beef thawed ahead of time. I didn’t.
I was worried about the garlic being “too much” and over powering everything else. I’m happy to report, I needn’t have worried. The flavor was just right. Not too strong. Though next time I will put in more sriracha sauce for just a little more heat in this Chinese beef recipe.
Recipe for Garlic Ginger Beef
Ingredients:
- 1 to 1.5 lbs sirloin steak cubed
- 1/4 C soy sauce
- 6 Tblsp water
- 2 Tblsp minced garlic
- 2 tsp grated ginger or minced ginger
- 1.5 tsp sriracha sauce*
- 1/3 C brown sugar*
- 2 Tblsp corn starch slurry
- green onions to garnish*
Add beef, soy sauce, water, garlic, ginger & sriracha sauce to instant pot.
Pressure cook for 22 minutes. Natural pressure release for 12 minutes.
Set to saute. Stir in brown sugar & corn starch slurry. Once it starts bubbling turn off.
& remove pot.
Slow cooker: add first 7 ingredients. Stir. cover & cook 6-8 hours. Test for doneness at 5 hrs.
Add cornstarch slurry. Cook uncovered on high til sauce thickens.
Serve over rice or noodles with green onions on top.
About 4 servings.
* substitutes: 1/4 tsp chili flakes, 5 Tblsp honey
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