This beef teriyaki bowl is not only easy to fix, but has a taste of the islands.
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 thinly sliced carne asada , 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
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.
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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.
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3
Place bell peppers, onion, and carrots in a steamer bucket. Place bucket on top of meat. Hit Cancel.
-
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.
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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
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.
Nutrition Facts
Per serving
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