Instant Pot Hibachi Steak and Vegetables
A quick and delicious meal that captures the essence of hibachi-style cooking with tender beef and fresh vegetables.
Equipment
- Instant Pot
- Mixing Bowl
Ingredients
Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 pound beef steak, fat trimmed and cut into bite-sized pieces Flank steak is recommended.
- 1 teaspoon salt and pepper
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 1 medium white or yellow onion, quartered
- 0.5 cup sliced mushrooms
- 0.25 cup low-sodium soy sauce
- 0.25 cup water
- 2 tablespoons white vinegar or apple cider vinegar
- 1 tablespoon cornstarch mixed with water Mix with 1 tablespoon of water.
- 1 medium zucchini, sliced in rounds then halved
Instructions
- Step 1: Prepare the Ingredients - Gather all your ingredients. Trim the excess fat from the beef and cut it into bite-sized pieces against the grain. Chop your vegetables and set everything aside, ready for cooking.
- Step 2: Sauté the Aromatics - Turn your Instant Pot to the “Sauté” setting. Add the vegetable oil and sesame oil. Once hot, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
- Step 3: Brown the Beef - Add the beef steak pieces to the pot, sprinkling with salt and pepper. Sauté for about 3-4 minutes until browned on all sides.
- Step 4: Add the Vegetables - Add the onion quarters and sliced mushrooms to the pot. Stir for another 2 minutes, letting the onions begin to soften.
- Step 5: Incorporate the Liquids - Pour in the soy sauce, water, and vinegar. Mix well, scraping up any browned bits from the bottom of the pot.
- Step 6: Pressure Cook - Close the lid of the Instant Pot, ensuring the valve is set to sealing. Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 10 minutes.
- Step 7: Release Pressure - Once cooking is complete, carefully do a quick release by turning the valve to venting. Wait until the steam has fully released.
- Step 8: Thicken the Sauce - Open the lid and switch the Instant Pot back to the “Sauté” mode. Stir in the cornstarch mixture to thicken the sauce, cooking for 1-2 minutes until glossy.
- Step 9: Add the Zucchini - Add the zucchini to the pot. Stir gently and let it cook for an additional 2-3 minutes until tender.
- Step 10: Serve and Enjoy - Plate it up, garnish with sesame seeds or green onions if desired, and enjoy your meal!
Notes
For the best flavor, choose a good quality cut of beef. You can also add more vegetables or swap proteins as desired.