- 2 Pounds of thinly sliced beef
(I usually use Carne Picada)
- 1/4 Cup Bragg liquid aminos
- 3 Tbsp Olive oil
- 2 Tbsp Sesame oil
- 3 Tbsp Minced garlic
- 1 Tbsp Ground ginger
- 1 Tsp Xanthan gum
- 1 Tbsp Bragg liquid aminos
Set your Instant Pot to saute.
Once hot, add the 2 Tbsp sesame oil, 3 tbsp olive oil.
Allow the oils to heat briefly, then add the 2 pounds beef,
1 Tbsp ginger and 3 Tbsp minced garlic.
Stir and saute until beef is browned.
Then add the 1/4 cup of Bragg Liquid aminos.
Turn off the instant pot, close and lock the lid.
Set the Instant Pot to Meat / stew, high pressure, 11 minutes.
Allow the Instant Pot do do it’s thing
Once time is up, manually release the pressure.
Then mix in the 1 tsp of xanthan gum to thicken the sauce.
Slice up 1 cup of broccoli, and add to a frying pan on med-high heat with 1 cup of the previously made beef.
Add 1 Tbsp Bragg liquid aminos and cover with a lid.
Stir occasionally and allow to cook until the broccoli reaches a desired density.
Add to a bowl, allow to cool a bit and enjoy!