Hawaiian Beef Teriyaki Stir-Fry Bowl

Ingredients

• 1 cup water
• 0.25 cups pineapple juice
• 5 tablespoons brown sugar
• 1 tablespoon tamari
• 1 clove garlic , grated
• 0.5 teaspoons ginger paste
• 0.13 teaspoons onion powder
• 1 tablespoon tapioca flour
• 1 , 8 ounce
• 1 tablespoon grapeseed oil
• 1 pinch red pepper flakes
• 1 red bell pepper , cut into strips
• 1 green bell pepper , cut into strips
• 1 small yellow onion , quartered and sliced
• 2 carrots , sliced diagonally
• 14 ounces refrigerated chow mein noodles
• 1 teaspoon everything bagel seasoning
• 1 tablespoon chopped green onion , or to taste

Instructions

1. 1

   Mix water, pineapple juice, brown sugar, tamari, garlic, ginger paste, and onion powder together in a resealable zip-top bag. Reserve 1/2 cup marinade, add tapioca flour to reserved marinade and set aside. Cut beef into 1-inch pieces; add to the marinade in the bag, seal the bag, and refrigerate for 45 minutes.

2. 2

   Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add red pepper flakes and sirloin pieces, discarding marinade. Saute until browned, 5 to 7 minutes.

3. 3

   Place bell peppers, onion, and carrots in a steamer bucket. Place bucket on top of meat. Hit Cancel.

4. 4

   Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

5. 5

   Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove vegetable bucket. Set aside.

6. 6

   Switch to Saute function and add noodles. Pour in the reserved marinade with tapioca; stir until sauce is thickened. Add in vegetables. Toss to combine. Serve immediately in bowls; top with everything bagel seasoning and garnish with green onion.