Created by Dana Miller

Serves 8

Ingredients

• 2 tablespoons sesame oil
• 1 teaspoon sea salt
• ½ teaspoon fresh ground pepper
• 2 pounds grass fed beef stew meat, cut into 1 inch cubes
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 5 cloves garlic, minced
• 3 tablespoons minced fresh ginger
• 4 cups homemade beef bone broth
• ½ cup dry sherry
• ¼  cup coconut aminos or soy sauce
• 2 heads broccoli, flowerets cut small and stemmed peeled and diced
• ½ of a small savory cabbage, chiffonade
• 2 packages Sea Tangle Kelp Noodles
• Chopped cilantro for garnish
• Sriracha to taste

Directions

1. Heat liner of the Instant Pot using the Sauté button. Add Sesame oil.
2. Salt and pepper the meat and add to the pot. Cook, turning occasionally, until evenly browned, about 5 minutes. Transfer the meat to a plate and set aside.
3. Add the onion, carrots, celery and cook, stirring, until the vegetables are wilted, about 3 minutes. Add the browned meat, garlic, ginger, broth, sherry, and coconut aminos. Cover the pressure cooker and cook for 20 minutes.
4. Add the broccoli and cabbage, stir well, and replace lid. Cook an additional 20 minutes. Garnish with chopped cilantro and serve over the Kelp Noodles with a little Sriracha.