Low sodium. Great Taste.
In a medium bowl, combine soy sauce, broth, sherry, brown sugar, ginger, and crushed red pepper. Add steak to mixture and marinate for 15 minutes.
In the meantime, place 1/2 cup water and Cook & Crisp™ Basket in pot. Place broccoli in basket.
Assemble pressure lid, making sure the pressure release valve is in the VENT position. Select STEAM and set time to 4 minutes. Select START/STOP to begin.
When cooking is complete, carefully remove pressure lid. Remove basket with broccoli from pot and set aside. Pour water out of pot.
Add steak and marinade to pot. Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 12 minutes. Select START/STOP to begin.
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Combine cornstarch and 2 tablespoons water in a small bowl, stirring until cornstarch is dissolved. Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Add cornstarch mixture to pot and stir until sauce thickens.
Add broccoli and scallions to the beef mixture, stirring to incorporate. Once broccoli is warmed through, select START/STOP to turn off SEAR/SAUTÉ. Serve immediately over rice.
The longer you marinate the juicer the final product. I would also suggest if you have the tools to marinate by vacuum sealing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (391g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 368 | ||
Calories from Fat: 137 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.2g | 20 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 53.3mg | 16 % | |
Sodium 138.5mg | 5 % | |
Potassium 1084.3mg | 29 % | |
Total Carbohydrate 31.2g | 9 % | |
Dietary Fiber 5.9g | 23 % | |
Sugars, other 25.4g | ||
Protein 29.4g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 368
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