2poundsbeef, cut into bite sized piecespictured is stew beef
1tablespoonsesame oilalternative: olive oil or vegetable oil
4garlic clovesminced
½cuphoney
½cupketchup
½cupsoy sauceor coconut aminos
½teaspoondried oreganoor Italian seasoning
1cupcold filtered water
Optional: green onion, scallions, parsley, sesame seeds
1 - 2tablespoonscornstarch mixed with an equal amount of cold waterfor thickening, if desired
Instructions
SLOW COOKER DIRECTIONS
In a large skillet, heat oil over medium / medium-high heat and, working in batches, brown the beef pieces on all sides. (You don't need to cook through, just get some caramelization on each side). Make sure not to crowd the pan.
Add browned meat to the slow cooker.
In a bowl, whisk together the garlic, honey, ketchup, soy sauce, and oregano. Pour over meat. Add water and stir to combine everything.
Cover and cook 4 – 6 hours on LOW (we do not recommend cooking this recipe on high as it may cause the honey to burn).
Check after 4 hours. If your meat is tender and you want to thicken the sauce, then stir in your cornstarch slurry in 1 tablespoon increments until desired consistency is reached and finish with sesame seeds and chopped green onion.
If the meat is not tender yet, but the sauce is nearly gone, add a little more water and stir to avoid burning the honey. Cover and continue cooking.
When meat has reached your preferred tenderness, if you want to thicken the sauce, stir in your cornstarch slurry in 1:1 tablespoon increments until desired consistency is reached. Finish with sesame seeds and chopped green onion.
INSTANT POT DIRECTIONS
Using sauté mode and working in batches, heat oil and brown the beef pieces on all sides. (You don't need to cook through, just get some caramelization on each side). Make sure not to crowd the pan.
In a bowl, whisk together the garlic, honey, ketchup, soy sauce, and oregano. Pour over meat. Add water and stir to combine everything.
Cover and set to ‘sealing’. Cook on high (manual) for 20 minutes. Allow a natural pressure release of at least 10 minutes.
Remove lid and turn on sauté mode. If you want to thicken the sauce, stir in cornstarch slurry in 1:1 tablespoon increments until desired consistency is reached. Finish with sesame seeds and chopped green onion.
DUTCH OVEN DIRECTIONS
Place dutch oven on the stove top and brown steak pieces in sesame oil over medium / medium-high heat. Work in batches if necessary so you don't crowd the pan.
In a bowl, whisk together the garlic, honey, ketchup, soy sauce, and oregano. Pour over meat. Add water and stir to combine everything.
Deglaze the bottom of the pan with the water, then whisk in remaining ingredients. Cover and place dutch oven in a 250°F oven. (If your dutch oven doesn't have a good fitted lid, cover with foil and then put lid on to create a tighter seal.)
Cook for 2 – 3 hours, until meat is tender. If you want to thicken the sauce, stir in cornstarch slurry in 1:1 tablespoon increments until desired consistency is reached. Finish with sesame seeds and chopped green onion.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.Instant pot tips:
Cook time - Most electric pressure cookers take about 10 - 15 minutes to come to pressure. The inputted cook time will begin after the pot is pressurized.
Natural pressure release - Hit cancel and walk away from the pot. It will slowly naturally depressurize. Depending on the contents this can take anywhere between 10 - 20 minutes for a full natural release.
Quick release - Turn the dial at the top of your pot to allow the pressure to release quickly. Always use a long handled utensil for this to avoid steam burns. Do not quick release under cabinets or you may cause steam/water damage. If there is sputtering, quickly turn dial back to 'sealing' and allow it to naturally depressurize a few minutes before trying again.