3 T. gluten-free soy sauce or coconut amino
2T. sesame oil, divided
2 T. honey
2 T. lime juice
½ t. garlic powder
½ t. onion powder
2 t. fresh ginger, finely minced
1 t. crushed red pepper flakes
Sea salt and black pepper, to taste
1½ lbs. stew beef, cubed
1¼ c. water or beef broth
1 c. long-grain brown rice, rinsed and drained
1 T. sesame seeds
3 T. fresh parsley, finely chopped
Combine soy sauce, 1 tablespoon sesame oil, honey, lime juice, garlic powder, onion powder, fresh ginger, and red pepper flakes in a glass bowl.
Season with salt and black pepper, to taste, and stir to combine.
Place the beef cubes into a sealable plastic bag and pour the marinade on top.
Seal and gently turn the bag to thoroughly coat the beef.
Marinate at room temperature for at least 30 minutes, or place in the refrigerator overnight. Turn bag occasionally for even distribution of the marinade.
To prepare, add remaining 1 tablespoon sesame oil to Instant Pot and press the “Sauté” button.
Adjust the heat setting to high.
Once hot, transfer the beef cubes to the Instant Pot and discard the remaining marinade. Brown the beef on all sides, approximately 3-4 minutes.
Add the beef broth and scrape up the brown bits from the bottom of the container.
Turn Instant Pot off and add brown rice.
Season with salt and black pepper, to taste.
Add lid and securely lock.
Flip the pressure value to the “Sealing” position and press the “Manual” button.
Adjust setting to high and set cook time for 22 minutes.
After a brief pause, the Instant Pot will automatically start building pressure.
When cook time is complete, allow pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
Carefully remove the lid and fluff the rice with a fork.
Taste and adjust seasonings, as desired.
Transfer to a platter and sprinkle with toasted sesame seeds and chopped parsley, if desired. Serve immediately with your favorite sides. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Serving Size: about 1/2 cup