2 Pounds of thinly sliced beef
(I usually use Carne Picada)
1/4 Cup Bragg liquid aminos
3 Tbsp Olive oil
2 Tbsp Sesame oil
3 Tbsp Minced garlic
1 Tbsp Ground ginger
1 Tsp Xanthan gum
1 Tbsp Bragg liquid aminos
Set your Instant Pot to saute.
Once hot, add the 2 Tbsp sesame oil, 3 tbsp olive oil.
Allow the oils to heat briefly, then add the 2 pounds beef,
1 Tbsp ginger and 3 Tbsp minced garlic.
Stir and saute until beef is browned.
Then add the 1/4 cup of Bragg Liquid aminos.
Turn off the instant pot, close and lock the lid.
Set the Instant Pot to Meat, high pressure, 11 minutes.
Allow the Instant Pot do do it's thing
*After the saute process: Depending on the fat content of your beef, you may need to add water to get your beef around 50 - 60% covered before switching to pressure cooking.*
Once time is up, manually release the pressure.
Then mix in the 1 tsp of xanthan gum to thicken the sauce.
Slice up 1 cup of broccoli, and add to a frying pan on med-high heat with 1 cup of the previously made beef.
Add 1 Tbsp Bragg liquid aminos and cover with a lid.
Stir occasionally and allow to cook until the broccoli reaches a desired density.
Add to a bowl, allow to cool a bit and enjoy!