Yield: 5 servings
Preparation Time: 15 minutes
Cooking Time: 32 minutes
Ingredients:
- 2 tablespoons butter
- 1 pound grass-fed beef chuck roast, trimmed and cut into thin strips
- Salt and freshly ground black pepper, to taste
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- Pinch of crushed red pepper flakes
- ½ cup homemade beef broth
- ¼ cup low-sodium soy sauce
- 1 tablespoon Erythritol
- 1 tablespoon arrowroot starch
- 1 ½ tablespoon cold water
- ¾ pound broccoli florets
- 2 tablespoons water
- 2 tablespoons chopped fresh cilantro
Directions:
1. Place the butter in the Instant Pot and select “Sauté.” Then add the beef, salt, and black pepper and cook for about 5 minutes.
2. Transfer the beef into a bowl.
3. Now add the onion and cook for about 4-5 minutes.
4. Add the garlic and red pepper flakes and cook for about 1 minute.
5. Add the broth, soy sauce, and Erythritol and stir well.
6. Select “Cancel” and stir in the beef.
7. Secure the lid and place the pressure valve to the “Seal” position.
8. Select “Manual” and cook under “High Pressure” for about 12 minutes.
9. Select “Cancel” and carefully do a “Quick” release.
10. Meanwhile, in a small bowl, dissolve the arrowroot starch in cold water.
11. Remove the lid and select “Sauté.”
12. Add the arrowroot mixture in the Instant Pot, stirring continuously.
13. Cook for about 4-5 minutes or until desired thickness is reached.
14. Meanwhile, in a large microwave-safe bowl, add the broccoli and two tablespoons of water and microwave on High for about 3-4 minutes.
15. Add the broccoli into the Instant Pot and stir well.
16. Select “Cancel” and serve hot.
Nutrition Information per Serving:
Calories: 414
Fat: 30.2 grams
Carbohydrates: 8.6 grams
Protein: 27.2 grams
0 Comments