Mongolian Beef and “Rice”

• 1 1/2 lbs. Beef chuck roast
• 1 tbsp. Olive oil
• 2/3 cup Brown sugar alternative
• 2 tbsp. Minced garlic
• 1 tbsp. Ginger paste
• 1/2 cup Soy sauce
• 1 tbsp. Rice vinegar
• 1 Red bell pepper
• 2 tbsp. Cornstarch (optional)
• 1 cup Cauliflower rice

Sauce:

• 1/2 cup Sugar free maple syrup
• 1/4 cup Soy sauce

1. In bowl or Instant Pot, add cut up beef roast, olive oil, brown sugar alternative, minced garlic, ginger paste, soy sauce, rice vinegar, bell pepper.
2. Cook in instant pot on high pressure for 6 minutes, then do a 10 minute natural release.
3. To thicken sauce, turn to “saute” option.
4. Mix 2 tablespoons corn starch with 2 tablespoons water in a small bowl.
5. The pour it into instant pot. Cook until sauce thickens (usually 2-3 minutes).
6. Prepare cauliflower rice according to package directions.

Enjoy!

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