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Garlic Butter Beef

INGREDIENTS >.

  • 2-2.5 lbs beef loin flap meat steak

  • 4 tbsp butter (you may need more)

  • 4-6 cloves of garlic - minced or pressed

  • 2 tbsp BRAGG(R) Liquid Aminos or use low-sodium soy sauce

  • 1 beef bouillon cube

  • 3/4 c hot water

  • Salt and pepper to taste

DIRECTIONS >

  1. With Instant Pot uncovered, turn on Sauté function to heat.

  2. Cut beef into 2 inch chunks. Place bouillon cube in 3/4 c hot water.

  3. Place 2 tbsp butter into the pot. Once melted, brown beef on 2 sides. Remove and repeat for next batch. Remove and set aside

  4. Add 2 tbsp butter into the pot. Add garlic and stir. Depending on how hot the pot is and if you pressed or minced the garlic, the garlic could brown quickly, so make sure to stir and keep an eye on it.

  5. Add Liquid Aminos and water with bouillon cube. Stir to loosen the bits at the bottom of the pan.

  6. Add beef back into the Instant Pot. Stir and make sure the beef is nestled in the broth.

  7. Turn off Sauté function. Replace lid. Set to Meat/Poultry for 35 min.

  8. After pressure cooking, let the pressure release naturally. I usually let it sit for 10 min and then release remaining pressure. I will then remove lid and turn the Sauté function on again for a few minutes to let the liquid reduce a bit more.

  9. Salt and pepper to taste.

    Serve over Bulletproof rice and/or with vegetables.

NOTES >

Original recipe:

  • Prepare on a stove top instead of the Instant Pot

  • Use a more tender cut of meat such as rib-eye; cut meat into bite-size pieces

  • You won’t need the water nor the bouillon cube. There will be enough moisture from the beef and Liquid Aminos.

This is faster, but I use the less expensive meat and Instant Pot because I can make a larger batch for less and have enough for leftovers.