This was seriously delicious! If you follow me at all you know that I always consider a recipe a mere suggestion, just a casual guide if you will. I don’t get caught up in exact amounts, ingredients, cook times, etc. I’m just a freaking rebel in the kitchen, yo.
When considering what to cook for dinner, I base it off of a mood and what I have in the freezer. We happen to have a lot of frozen sirloin steak, which is not my favorite cut so siri searched me “sirloin steak and instant pot” (because I already had the instant pot out for hard boiled eggs and I was too lazy to put it away). I found a few recipes but didn’t have a lot of what they called for so I blended a few together and created my own scrumptious masterpiece. Glenn and I could not stop eating it, it was the first time in a long time that I was miserable from eating. Of course, the kids didn’t eat it, oh well, more for us, I mean me. I generally try to listen to my bod and stop eating when I’m full, I just couldn’t do it though. It was worth the misery.
Here are the deets…again don’t get too caught up in the details though! I encourage you to cook with reckless abandon. It’s both freeing and empowering! You got this boo.
- *4 sirloin steaks cut into about 1″ strips (make sure to tenderize!!!)
- a little bit of oil (I used avocado) for sauteing the beef in the pot
- 3/4 cup of your fave soy sauce or substitute (I blended both coconut + liquid aminos)
- 2 Tablespoons of honey or date nectar
- Splash of AVC (obviously I love Braggs!)
- 3 Tablespoons of garlic chili sauce or sweet and sour sauce
- 5 gloves of garlic minced
- a little bit of fresh ginger (just because I had it on hand from something else)
- 1 cup beef broth
- 1 pound of broccoli (I always have that frozen as well)
- 4 Tablespoons of any type of flour (I used coconut) whisked together with water or extra beef broth (whatev) to make a slurry
- Some sort of base for your bowl of beef and broc…I used cauliflower rice and I loved how it soaked up the flavors! You can use rice, quinoa, again, whatev.
It tastes WAYYYYY better than this pic looks!
Set pot to SAUTE, add oil and once it’s hot, add beef. Cook until the meat is browned. Roughly 6-8 minutes on each side. I resisted stirring/moving it around because I like it browned and I like the drippings it creates by letting each side cook, then flipping. Plus less stirring means less chance of being burned by the oil. It’s a little scary, but again, I’m rebel so I find it exhilarating!
Mix all the liquid ingredients together from the list above except the flour slurry and pour into the instant pot and scrape the bottom!
Close & seal the lid and set timer to 12 minutes on manual mode.
Make your grain or veggie base while the instant pot is doing it’s thing, also decide how you want to cook your broccoli. I waited til the instant pot was done cooking and quick released it and threw in my frozen broccoli and the flour slurry, mixed it all together and set the time again for 1 minute. I warmed my frozen riced cauliflower on the stove top with a little oil.
Base + goodness from instant pot + topping/seasonings of your choice! I used EBTB seasoning, and this amazing coconut sriracha sauce (pic below) which I think TOTALLY made the dish!! Plus S&P…always lots of S&P! If you were feeling super extra, you could toast sesame seeds and throw them on top along with some green onion…
I also used chopsticks because they are just so fun!!
mpoweredstate 