Season beef with salt and pepper. (I think it would make it better to tenderize it - make it a little less tough). Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned - do not crowd. Transfer meat to a plate when browned (NOTE - it's easier to do this in a frying pan and probably would take less time.)
Add the garlic and saute 1 minute. Add soy sauce 1/2 cup water, brown sugar and ginger. Stir to combine
Add the browned beef and any accumulated jjuices. Select high pressure. Set timer for 12 minutes
When beep sounds, turn pressure cooker off and use a quick pressure release. When valve drops, carefully remove the lid.
Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot, stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (553g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 119 (27%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 52.9mg||16 %|
|Sodium 111.8mg||4 %|
|Potassium 2190.7mg||58 %|
|Total Carbohydrate 44.4g||13 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 39.1g|
|Protein 40.9g||58 %|
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Calories per serving: 444
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