Instapot Mongolian Elk with Broccoli
This is great served with white, brown, or fried rice. Or for a low-carb, high protein diet, it is great as is!!
- Take an elk roast and cut into thin, bite size strips. You could also use steak, but it is delicious and tender either way!
- Coat the strips with cornstarch. My preferred method is to put in a Ziploc bag and toss with about a tablespoon of cornstarch.
- Turn your instapot to the saute setting. Once it’s heated, put in a tablespoon of olive oil and add the meat. Saute for 3-5 minutes, or until most of the meat looks like it’s browned
- Turn the instapot off and add the following ingredients:
- 10 cloves minced garlic
- 1 tablespoon fresh ginger (or ¼ tsp powdered ginger)
- ½ cup soy sauce
- 1 tablespoon rice wine (cooking wine or white wine works fine)
- 1 tsp red pepper flakes
- 1/3 – 2/3 cup brown sugar (I do about ½ cup)
- 1 cup water
- Stir all ingredients together, then cook at high pressure for 8 minutes
- You can either natural release for a few minutes, or quick release, the results seem the same to me
- Mix 2 tablespoons of cornstarch in ½ cup of water
- Turn the instapot back to saute and once it’s bubbling, add the cornstarch and water mix and stir for a few minutes to thicken the sauce
- Stir a bag of cooked broccoli into the meat mixture. You can also add chopped green onions and sesame seeds if desired
ENJOY, either on its own or over rice!!!
