Better (and better for you) than takeout.
𝐍𝐮𝐭𝐫𝐢𝐭𝐢𝐨𝐧 𝐟𝐚𝐜𝐭𝐬 𝐩𝐞𝐫 𝐬𝐞𝐫𝐯𝐢𝐧𝐠 (makes 12 4oz servings of beef):
Calories — 457
Protein — 29
Fat — 11
Carbs — 60
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
For the beef:
3 pounds boneless beef chuck roast, well trimmed and sliced into thin strips
4 teaspoons olive oil
1 large onion, finely chopped
8 cloves garlic, minced
1.5 cup beef broth
1 cup soy sauce
2/3 cup brown sugar
4 tablespoons sesame oil
1/4 teaspoon red pepper flakes
6 tablespoons water
6 tablespoons arrowroot powder
Crack of fresh pepper, to taste
For the veggies:
1 pound broccoli and cauliflower florets, diced into bite-size pieces
1 pound carrots, sliced diagonally
𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬:
— Season the beef with pepper to taste. Put olive oil in the cooking pot and select Saute. When the oil begins to sizzle, quickly brown the meat in batches until all of the meat is browned — do not crowd the pot. Transfer the browned meat to a plate.
— Add the chopped onion to the pot. Saute for ~2 minutes, until it starts to soften. Add the garlic and saute for 1 more minute.
— Stir in the broth, soy sauce, brown sugar, sesame oil, and red pepper flakes, stirring until the sugar is dissolved.
— Add the browned beef and any juices. Lock the lid in place, select High Pressure and set the cook time for 12 minutes.
— While the beef is cooking, gently steam your vegetables however you choose.
— When the cook time ends, turn off the pressure cooker off. Use a quick pressure release. When the valve drops, carefully remove the lid.
— In a small bowl, combine arrowroot and water and stir until smooth. Select Simmer/Saute and add your slurry to the pot. Stir well to combine, and continue stirring until the sauce comes to a boil and thickens.
— Serve over our hot, cooked coconut rice and garnish with sesame seeds.
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