1. Turn the Instant Pot to sauté and add the sesame oil, allowing it to heat up for a minute before adding the diced shallots. Cook for a few minutes until the shallots are fragrant and translucent. Add the minced garlic and give everything a stir. Add the chunks of beef and sear on all sides, 3-4 minutes. Turn off the Instant Pot, add the beef broth and close the lid. Be sure the lid is turned to sealed before turning the pot to manual cook on high pressure for 40 minutes. It will take about 10 minutes to come to pressure.
2. While the beef is cooking, prepare the sauce by whisking together the soy sauce, honey, and grated ginger. When the timer on the Instant Pot beeps, let the pressure release naturally for 15 minutes (don’t open the vent) then perform a quick release. I use a long spoon for this and a dishcloth to cover the vent to avoid any wet steam spraying out!
3. Using a slotted spoon, remove the chunks of beef to a cutting board, and shred the beef using two forks. Let the beef rest while you prepare the sauce. Turn the Instant Pot to sauté, add the sauce and let it come to a simmer. Once bubbling, combine the cornstarch with the water and add the mixture to the sauce. Once the sauce has thickened, add the beef back in. Serve immediately, with sesame seeds and green onions, over rice or noodles.

Slow Cooker Directions

1. To make this in the slow cooker, sauté the onions and garlic, then brown the beef in a saucepan, before adding it all to the slow cooker along with the beef broth. Cook on low for 6-7 hours. Remove the beef to shred, and pour the remaining liquid from the slow cooker into a saucepan along with the remaining sauce ingredients. Heat over medium-high heat, until thick and bubbly, before adding the shredded beef into the mixture.

Leftover beef keeps in an airtight container, in the fridge for 3-4 days.