How long should I pressure cook beef in the Instant Pot for Beijing beef?

For thin strips, 1 to 2 minutes at low pressure with a 8 to 10 minute natural release is usually enough. Thicker strips may need a minute more. The short high-heat burst plus NR keeps meat tender.

Can I make the Beijing beef completely gluten-free in the Instant Pot?

Yes. Use tamari in place of soy sauce, check that your hoisin and oyster sauce are gluten-free or use alternative umami like miso dissolved in water, and use cornstarch as the thickener.

Will the sauce become too salty if I use regular soy sauce?

If you use regular soy sauce and hoisin, the sauce can edge toward salty. Low-sodium soy sauce gives you more control. Taste before thickening and adjust with a splash of vinegar or a pinch of sugar.

How do I get crispy edges using the Instant Pot method?

Pressure cooking gives tender meat but not crisp edges. After pressure cooking and thickening the sauce, remove meat to a skillet over high heat with a teaspoon of oil and sear quickly to get caramelized edges, then toss back in the sauce.

Beijing Beef Instant Pot

Description

This Beijing Beef Instant Pot recipe creates tender beef strips in a glossy sweet and tangy Panda Express style sauce with bell peppers and onions. The pressure cooker shortens cooking time while concentrating flavor, making it a quick and reliable weeknight dinner.

Ingredients

Scale

1.5 to 2 lb flank steak, top round, or sirloin, thinly sliced across the grain
1 tbsp low-sodium soy sauce
1 tsp cornstarch
1/2 cup water or low-sodium beef stock
1 medium yellow onion, thinly sliced
1 large red bell pepper, cut into pieces
1/4 cup low-sodium soy sauce
2 tbsp hoisin sauce
2 tbsp ketchup
2 tbsp rice vinegar or apple cider vinegar
2 tbsp brown sugar
1 tbsp oyster sauce
2 tsp chili sauce or cayenne to taste
1 tbsp minced garlic
1 tsp grated fresh ginger
1.5 tbsp cornstarch mixed with 2 tbsp cold water
1 to 2 tsp neutral oil for optional searing
Sliced green onions
Sesame seeds
Steamed jasmine rice

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Instructions

Slice the beef thinly across the grain into 1/4 inch strips. Toss with 1 tablespoon soy sauce and 1 teaspoon cornstarch and marinate for 10 to 30 minutes if time allows.
In a bowl whisk together soy sauce, hoisin sauce, ketchup, rice vinegar, brown sugar, oyster sauce, chili sauce, garlic, and ginger.
Pour water or beef stock into the Instant Pot. Spread sliced onion in a layer on the bottom of the pot.
Add the marinated beef on top of the onions and scatter the bell pepper pieces over the meat.
Close the lid and cook on low pressure for 1 to 2 minutes. Allow natural release for 8 to 10 minutes before releasing any remaining pressure.
Turn on saute mode and pour in the prepared sauce mixture.
Stir the cornstarch slurry and slowly add it to the pot while stirring until the sauce thickens and becomes glossy.
If desired, remove the beef and sear quickly in a hot skillet with a small amount of oil for caramelized edges, then return to the sauce.
Serve over steamed jasmine rice and garnish with green onions and sesame seeds.

Notes

Slice the beef thinly across the grain for the most tender texture. Natural pressure release helps prevent the meat from becoming tough. If the sauce thickens too much during reheating, add a splash of water or broth and warm gently.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Instant Pot
Cuisine: Chinese-American

Nutrition

Serving Size: 1 serving
Calories: 410 kcal
Sugar: 15 g
Sodium: 780 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 95 mg