Tender strips of flank steak get a quick cornstarch coating before they hit the Instant Pot, locking in that signature glossy, restaurant-style texture without any last-minute frying. Fresh ginger and garlic bloom right in the pot, building a deeply savory base that simmers into a rich, glossy sauce studded with red pepper flakes and sweetened with brown sugar. Pressure cooking means the beef turns fork-tender in minutes, and a final cornstarch slurry brings the sauce to that perfect, spoon-coating thickness. A finishing touch of sesame oil and fresh scallions adds brightness right before serving. Spoon it all over a bowl of steamed white rice with a scatter of sesame seeds, and you've got a fast, deeply satisfying dinner that fits neatly into a gluten free lineup. It's the kind of one-pot meal you'll want on repeat for busy weeknights.
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Toss the sliced flank steak with 2 tablespoons of the cornstarch in a large bowl until every piece is lightly coated.
Select the Sauté function on the Instant Pot and add the vegetable oil. Once the oil is shimmering, add the ginger and garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely — garlic can brown quickly on Sauté mode.
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