1 head garlic
2 pounds flank steak
salt and ground black pepper to taste
1 tablespoon olive oil
2 sweet onions (such as Vidalia ® ), cut into wedges
2/3 cup dark brown sugar
1/2 cup water
1 green bell pepper, sliced
1 red bell pepper, sliced
1/2 cup liquid amino acid (such as Bragg ® )
1/2 teaspoon minced fresh ginger root
3 tablespoons water
2 tablespoons arrowroot powder
3 green onions, cut in 1-inch pieces
Set the oven to 350 ° F (175 ° C) for preheating.
Put a little olive oil on the unpeeled garlic cloves by brushing and
wrap them in aluminum foil.
Let it bake in heated oven for 20 minutes until the garlic cloves
are brown and soft. Allow it to cool before removing their skin.
Use pepper and salt to season the steak. Heat the oil in an Instant
Pot ® or multi-functional pressure cooker and press the Saut é
button. Cook the steak in batches for 8 minutes until all brown.
Do not put too many steaks in the pot at one time. Transfer the
cooked beef onto a plate.
In pot, saut é the garlic for 60 seconds until aromatic. Mix in
brown sugar, green bell pepper, ginger, onions, liquid aminos, red
bell pepper, and half cup of water. Mix well and stir in all the
accumulated juices and the browned beef.
Lock the lid tightly and set the cooker, following the
manufacturer ’ s direction, on high pressure and its timer for 12
minutes. Let the pressure build for 10-15 minutes.
Follow the directions to do the quick-release method, 5 minutes.
Slowly remove lid.
Whisk arrowroot powder and 3 tbsp. of water in a bowl until
smooth. Add the mixture in pot and stir continually. Press the
Simmer button and bring it boiling. Constantly stir it for 5
minutes until the sauce is thick. Mix in green onions.
Calories: 257 calories;
Total Carbohydrate: 28.2
Total Fat: 10