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Instant Pot Beef Salad
Course
Main Course
Cuisine
Thai
Keyword
Beef Salad, flank steaks, honey
Prep Time
20
minutes
minutes
Cook Time
18
minutes
minutes
Total Time
38
minutes
minutes
Servings
4
Calories
287
kcal
Author
Corrie
Ingredients
1
lb
flank steak
trimmed and cut into ¼-inch thick strips
Freshly ground black pepper
as required
½
tablespoon
canola oil
2
garlic cloves
minced
¼
cup
water
¼
cup
soy sauce
2
tablespoon
fresh lime juice
1
tablespoon
honey
2
garlic cloves
crushed
2
red chilies
seeded and sliced finely
3
tablespoon
fish sauce
3
tablespoon
soy sauce
3
tablespoon
fresh lime juice
3
tablespoon
rice vinegar
2
tablespoon
soft brown sugar
6
cups
lettuce
shredded
2
cups
carrots
peeled and shredded
1
large
tomato
cubed
1
cucumber
peeled and sliced thinly
½
cup
fresh cilantro
chopped
½
cup
fresh mint
chopped
Instructions
Season steak with black pepper evenly.
Add the oil in the Instant Pot and select “Sauté”. Now, add the steak, salt and black pepper and cook for about 5 minutes.
Transfer the steak into a bowl.
In the pot, add the garlic and cook for about 1 minute.
Select “Cancel” and stir in beef, water, soy sauce, lemon juice and honey.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 12 minutes.
Press “Cancel” and do a quick release.
Carefully, remove the lid and transfer the steak onto a plate.
For dressing: in a bowl, add all the ingredients and beat until sugar is dissolved.
In a large serving bowl, place the steak slices and all salad ingredients and mix.
Pour the dressing and toss to coat.
Serve immediately.
Nutrition
Calories:
287
kcal
|
Carbohydrates:
23
g
|
Protein:
31
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
68
mg
|
Sodium:
2749
mg
|
Potassium:
1182
mg
|
Fiber:
5
g
|
Sugar:
14
g
|
Vitamin A:
12257
IU
|
Vitamin C:
51
mg
|
Calcium:
116
mg
|
Iron:
4
mg