1 pounds flank steak, sliced thin across the grain* and cut in 1″x3″ strips
1 tablespoon cornstarch
1 tablespoon extra virgin olive oil
1/2 to 2/3 cup brown sugar
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/2 cup light (reduced sodium) soy sauce
1 teaspoons sesame oil (optional)
1 cup water
1 tablespoon rice wine (or other dry white wine)
1/2 teaspoon ground red pepper

Cornstarch Slurry:
2 tablespoons cornstarch
1/2 cup water

Garnish:
1 teaspoon sesame seeds

*You can substitute chuck steak, as long as it is sliced very thin.

Instructions

1. Heat up your pressure cooker: press Sauté -> click on the Adjust button -> select More to get the Sauté More function (medium-high heat). Wait for the Instant Pot indicator to read HOT.
2. Add sliced beef to a large ziplock bag, add 1 tablespoon cornstarch and shake well to coat the beef evenly.
3. Add the olive oil to the hot Instant Pot. Once the oil is hot, brown the beef in batches. (If you add too much at once, it won’t brown well.)  Sauté each batch for 2-3 minutes, stirring a few times. Remove and set aside browned beef. Add another batch until all is browned.
4. Deglaze the pot: add 1/2 cup water and let it get very hot. Using a wooden spoon, scrape the bottom of the pot until the sticky beef residue is gone. Discard the liquid and rinse the Instant Pot.
5. Add back all the beef and mix in the rest of the ingredients to the pot: garlic, ginger, soy sauce, brown sugar, water, rice wine, sesame oil, and red pepper.
6. Stir well until all the ingredients are combined and coated in sauce.
7. Close lid and pressure cook at High Pressure for 8 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure after the 10 mins NPR. Open the lid.
8. Make the cornstarch slurry: in a small bowl, mix cornstarch with water until fully combined. With the Instant Pot on the Sauté function, add the slurry to the pot.  Stir to combine and cook for 2-3 minutes on Sauté, stirring occasionally, until the sauce thickens.
9. Garnish with sesame seeds.

Total prep and cooking time is about 30 minutes. Good with sticky rice.

3 c. Burgundy or Merlot wine
2 T. Cognac
1/2 onion, thinly sliced
2 carrots, chopped
1 sprig fresh parsley
1 bay leaf
1 clove garlic, crushed
dash of pepper
2.5 pounds, chuck roast, cut into cubes

4 T. olive oil, divided
5 slices bacon, chopped
3 T. flour
1 T. tomato paste
1 clove garlic, crushed
1 (10.5 ounce) can beef broth

3 T. butter
1/2 pound fresh mushrooms, sliced

1. For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator overnight.

2. For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.

3. In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat.

4. Heat the remaining oil in the skillet. Add the flour and stir until well mixed and brown, about 2 minutes.

5. Now add the tomato paste, garlic, beef broth, reserved marinade and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture.

6. You can either bake the beef bourguignon in a 9×13 baking dish at 300 degrees F for 3 hours, stirring occasionally, or you can put it in a slow cooker on low for 8 hours.

7. About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and cook for another 10 minutes.

8. If using a slow cooker, the sauce may be a bit thin. If a thicker sauce is desired, remove the beef and vegetables with a slotted spoon. In a small bowl, whisk together a tablespoon or two of flour and some cold water. Turn slow cooker on high and whisk in flour and water. Whisk sauce until thickened. Add beef and vegetables, heat for a few minutes, then serve.

Serve with potatoes, noodles or rice.