Featured in the Honolulu Star-Advertiser on September 25, 2019.
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
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