- In a large bowl, whisk together beef broth, shoyu, brown sugar, garlic, sesame oil, rice wine vinegar, ginger, Sriracha, onion powder and white pepper.
- Place chuck roast into a 6-quart pressure cooker.
- Stir in beef broth mixture until well combined.
- Close lid with vent in sealing position.
- Cook at high pressure for 15 minutes.
- When finished cooking, quick-release pressure according to manufacturer’s directions.
- In a small bowl, whisk together cornstarch and water; set aside.
- Select setting to saute.
- Stir in cornstarch mixture and cook, stirring frequently, until sauce has thickened, about 2-3 minutes.
- Serve immediately, garnish with green onions and sesame seeds.
Serves 6.
Tip: Pressure cooking tenderizes beef faster than stovetop cooking by breaking down the beef tissues, allowing consumers to purchase cheaper cuts of beef.
Approximate Nutrient Analysis per serving:
660 calories, 43 g fat, 17 g saturated fat, 205 mg cholesterol, 700 mg sodium, 19 g carbohydrate, 0 g fiber, 12 g sugar, 45 g protein
