1poundbeef stir fry meatcut into bite sized pieces
4little heads of baby bok choycut into strips
4scallionsthinly sliced with whites seperated
2thumbs gingergrated
4clovesgarlicgrated (or minced)
¾cupbeef broth
salt and pepper to taste
6tablespoonssoy sauce
4tablespoonshoisin sauce
4ounceshoney
2tablespoonsvegetable oil
1tablespooncornstarch
sesame seeds for garnish
White rice for serving
Instructions
Combine soy sauce, hoisin, honey, half the ginger, half the garlic, salt, pepper, and beef broth into a bowl.
Turn Instant Pot onto saute, once hot add vegetable oil, the rest of the ginger, the rest of the garlic, and beef. Cook until beef is browned on all sides.
Once browned add sauce mixture and turn IP off. Close Instant Pot lid and set to seal. Cook on manual high pressure for 10 minutes.
When timer is up allow for a full natural release.
When you open the pot, pull out 1/4 cup of liquid and mix it in a separate bowl with the cornstarch. Turn Instant Pot back onto saute and add cornstarch mixture.
Bring to a boil and cook 5-7 minutes to thicken. After sauce is thick, add the bok choy and scallion whites. Cook until wilted (2-3 minutes).
Serve over white rice and top with scallion greens and sesame seeds.