Servings: 5

1 lb flank steak , sliced across the grain 1 lb flank steak , sliced across the grain
1 tbsp cornstarch 1 tbsp cornstarch
1 tbsp olive oil (not extra virgin) 1 tbsp olive oil (not extra virgin)
10 cloves garlic , minced 10 cloves garlic , minced
1 tbsp fresh ginger , minced 1 tbsp fresh ginger , minced
1 tsp red pepper flakes 1 tsp red pepper flakes
½ cup lite soy sauce ½ cup lite soy sauce
½ - ⅔ cup brown sugar ½ to ⅔ cup brown sugar
1 cup water 1 cup water
Cornstarch Slurry: subheading: Cornstarch Slurry:
2 tbsp cornstarch 2 tbsp cornstarch
½ cup water ½ cup water
Garnish: subheading: Garnish:
¼ cup green onions , chopped ¼ cup green onions , chopped
1 teaspoon sesame seeds 1 teaspoon sesame seeds

Start cooking rice in a rice cooker.
Preheat IP on Sauté -> More. Wait for indicator to read HOT.
Add sliced beef to a large ziplock bag, add 1 tablespoon cornstarch and shake well to coat the beef evenly.
Add the oil to the hot Instant Pot and immediately add the beef and sauté for 2 to 3 minutes, stirring a few times.
Add the rest of the ingredients to the IP: minced garlic, minced ginger, lite soy sauce, brown sugar, red pepper flakes, and water.
Stir well until all the ingredients are combined and coated in sauce.
Close lid and pressure cook at High Pressure for 8 minutes + 10 minutes Natural Release. Remove lid and switch back to Sauté.
In a small bowl mix cornstarch with water until fully combined. Dump into IP, stir to combine and cook for 2 to 3 minutes on Sauté, stirring occasionally, until the sauce thickens. Turn off the IP and let sit for 8 to 10 minutes before serving, in this time the sauce will settle and thicken more.
Serve over rice and garnish with fresh chopped green onions and sesame seeds.