This beef teriyaki bowl is not only easy to fix but has a taste of the islands
Prep Time
45 mins
Dificult
Medium
Servings
1 hr 30 mins
Ingredients
Instructions
Mix water
pineapple juice
brown sugar
tamari
garlic
ginger paste
and onion powder together in a resealable zip-top bag. Reserve 1/2 cup marinade
add tapioca flour to reserved marinade and set aside. Cut beef into 1-inch pieces; add to the marinade in the bag
seal the bag
and refrigerate for 45 minutes.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add red pepper flakes and sirloin pieces
discarding marinade. Saute until browned
5 to 7 minutes.
Place bell peppers
onion
and carrots in a steamer bucket. Place bucket on top of meat. Hit Cancel.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions
about 5 minutes. Unlock and remove the lid. Carefully remove vegetable bucket. Set aside.
Switch to Saute function and add noodles. Pour in the reserved marinade with tapioca; stir until sauce is thickened. Add in vegetables. Toss to combine. Serve immediately in bowls; top with everything bagel seasoning and garnish with green onion.
Editor's Notes:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
This recipe appeared in Allrecipes Magazine and was modified to use udon noodles in place of chow mein noodles.
