Stir fry

 

Angus Pot Roast (plus beef broth…about 3-4 cups)

4 TB soy sauce

1/2 c beef broth

Sprinkle of ginger

2 TB rice wine

1 tsp sugar

1 tsp sesame oil

2-3 tsp minced garlic 

1/2 onion, sliced

1 red bell pepper, sliced

1 small broccoli head, cut into small florets

Rice

1.  This was frozen, so I put it in the instant pot with beef broth and seasoned salt,  until it came to pressure.* Quick release and cut into strips

2.  Heated cast iron pot with oil and butter.  Seared the meat with more seasoning (salt, pepper, garlic and onion powder).  After almost cooked, add garlic and cook

3.  Move from pot and add onion.  Cook for a few minutes, then add red pepper and broccoli

4.  Mix together cornstarch and 1/2 c beef broth from instant pot.

5.  Add extra sauce ingredients and bring to a simmer in cast iron pot…I kept adding more and more broth from the instant pot until I got a good flavor (about 3 cups ?)

6.  I ended up cutting the meat into cubes and putting into the sauce for about 20-30 minutes.  Then added the veggies back in

7.  Place over cooked rice

 *Instant pot didn’t sound right, so I did a quick release