| 12 | 55 | 331 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 40 min | 6 |
| 1 tbsp | Olive Oil, Extra Virgin |
| 908 gm | Beef, chuck, shoulder (chopped into 2 inch cubes) |
| 5 clove(s) | Garlic (minced) |
| 1 piece, 2-inch | Ginger root (thinly sliced) |
| 1/2 cup | Water, filtered |
| 1/3 cup | Soy sauce, tamari |
| 2 tbsp | Sesame oil |
| 1 tbsp | Rice wine vinegar |
| 1 medium | Apple (diced) |
| 1 whole orange(s) | Orange juice |
| 2 tbsp | Sesame seeds (optional topping) |
| 1/4 cup | Cilantro (coriander) (chopped) |
Set the instant pot to saute mode, drizzle oil into the pot once it is warm. Lightly saute beef until light brown on the surface. When the beef is nearly done, add in garlic and ginger and continue to cook for another minute or 2.
With the beef still in the pot, add in the water, soy sauce, sesame oil, rice wine vinegar, chopped apples, and orange juice into the instant pot.
Cover and lock the instant pot. Set on pressure cook function for 30 minutes.
Make sure steam valve is closed to allow for the natural release of steam.
Serve with a sprinkle of sesame seeds and chopped cilantro.
| Fruit | 0.2 |
| Meat | 1.7 |
| Meat Alternative | 0.1 |
| Vegetables | 0.1 |
