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35 minutes OR LESS

Marukan Instant Pot Chili Garlic Beef

This recipe will leave you wanting more!

35 minutes
6 Servings
3 tsp
Brown Sugar
1/2 tsp
Chili Garlic Sauce
1
Cucumber, thinly sliced
1
Yellow Onion, thinly sliced
2 lbs.
Lean Chuck Roast, cubed
1/4 tsp
Cayenne Pepper, adjust to level of spice
1/4 tsp
Cinnamon
1/4 tsp
Cloves, ground
1/4 tsp
Garlic Powder
1/4 tsp
Black Pepper
1 tsp
Sesame Oil
2 tsp
Olive Oil
3
Garlic Cloves, minced
2 1/2 tsp
Chili Garlic Sauce
1 Tbsp
Ginger, grated
3/4 Cup
Beef Broth
1/3 Cup
Brown Sugar
1 Tbsp
Cornstarch
1 Tbsp
Water
For Garnish
Sesame Seeds
For Garnish
Scallions

INSTRUCTIONS

Pickled Vegetables – In a bowl, combine Marukan Genuine Brewed Rice Vinegar (1/3 Cup), brown sugar (3 tsp), and chili garlic sauce (1/2 tsp). Add in cucumbers and onions, and refrigerate for at least 15 minutes.

 

Chili Garlic Beef – In a separate bowl, combine cayenne pepper, cinnamon, cloves, garlic powder, and black pepper in a bowl. Cut beef into 2 inch chunks and toss in seasoning. Pour olive oil and sesame oil into Instant Pot, and set to “Sauté”. Throw seasoned beef into Instant Pot, and work in batches until browned. Set cooked beef aside. In a bowl, whisk together Marukan Ponzu Premium Soy Dressing with Sudachi Citrus,Marukan Genuine Brewed Rice Vinegar (1/4 Cup), garlic, chili garlic sauce (2 1/2 tsp), ginger, beef broth, and brown sugar (1/3 Cup). Add beef and sauce into pot and stir. Set to “Manual” and cook for 25 minutes. Do a quick release. Whisk together cornstarch and water, and add to the pot. Set to “Sauté” and simmer for 3 minutes. Serve over rice and top with pickled cucumbers and onions, sesame seeds, and scallions.

 

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