1-3teaspoonssriracha, depending on the amount of heat you want
Optional: 1 tablespoon coconut or brown sugar** (I’ve found that the flavor of hoisin sauce can really vary from brand to brand. Some are more sweet, some more salty. Taste the sauce and see if you think it needs this before pouring over the meat.
Vegetable Stir Fry. Use about 3 cups of various vegetables cut into julienned matchstick. Here’s what I used:
5-7medium carrots, matchsticks
1/2purple radish, julienned
1/2kohlrabi, julienned
1zucchini, julienned
Easy Stir Fry Sauce:
1.5tablespoonssoy sauce
1teaspoonhoney
1teaspoonfresh pureed ginger
1garlic clove, crushed
1teaspoonrice vinegar
Optional: sesame seeds and scallions, for topping
Instructions
Salt the meat: Place meat with remaining 1/2 teaspoon salt and let sit for 10 minutes.
Make hoisin sauce: In a small bowl, combine garlic, ginger, hoisin sauce, fish sauce, sriracha, and 1/2 teaspoon sea salt. Mix well until thoroughly combined.
Add the sauce and cook: Pour about 1/2 of the glaze and toss to thoroughly coat. Add in the 1/2 cup water. Cook for 38 minutes on high and let pressure release naturally.
Cool and shred: Remove meat from instant pot and place in a large bowl or container. Let cool a bit, and then shred to desired consistency. Toss shredded beef in remaining hoisin glaze. Keep in mind that this will lose some moisture when kept in the fridge, so I usually over glaze if using for leftovers.
Make the stir fry: Combine stir sauce ingredients in a small bowl. Heat a large skillet over medium-high heat. Add in a bit of oil and once pat is hot, add in veggies. Let veggies sit, without stirring much, for a few minutes and then add in the sauce. Again, stir somewhat infrequently and cook veggies until desired texture, about 2-3 more minutes.
Serve hoisin beef, stir fry veggies with some rice and top with scallions and sesame seeds.