Contrary to what you think, I have not only been cooking using the Instant Pot. I haven’t lost all my passion for actual cooking, you know. Of course, I tried this in the Instant Pot first, but the cornstarch burned and it refused to pressurize after that. (Very nifty actually; the display said “burn”.) I had to scoop everything out and almost re-do it on my skillet. You see? This is why I test recipes for you, so you don’t have to soak your Instant Pot liner for hours and scrub its bottom clean. I go through the bad shit so you don’t have to.
3 tbsps soy sauce
3 garlic cloves, grated
a small knob of ginger, grated
2 tsps cornstarch
1 lb beef round, patted dry, sliced into strips
1 medium yellow onion, chopped
1 sweet potato, cut into small cubes
5 bok choy, separated
1. In a bowl, whisk together the oil, the soy sauce, garlic, ginger, cornstarch and some black pepper. Add the beef and mix and toss with your hands to coat well. Let stand for about 15 minutes to marinate.
2. In a large nonstick skillet over medium-high heat, add some oil and saute the onions until translucent. Add the sweet potatoes and cook until tender. Season with salt. Add a splash of water or two and cover to steam a little bit and help cook faster. Remove to a small bowl.
3. In the same skillet, add some more oil until almost smoking. Add the beef in a single layer and cook, turning after 2 minutes, for medium-rare. Repeat for the rest of the beef if necessary. Add back the potatoes and toss in the bok choy. Add a splash of water again to help cook the greens.