12 ounces cooked gluten free noodles or zoodles, for serving
Set a 6 or 8 quart Instant Pot (or other electric pressure cooker) to saute. Once hot add 1 tablespoon oil and cook mushrooms until all the liquid has evaporated about 7 minutes.
Add remaining oil and add onion, cooking until beginning to soften about 5 minutes.
Add garlic and beef and stir, cooking for 2 minutes until it begins to brown.
Add spices, tomato paste, and mustard and cook for an additional 3 minutes.
Shut off the saute and add red wine vinegar, fish sauce, broth and scrape up any browned bits on the bottom of the pot. Cook on high pressure (manual) for 12 minutes and allow the pressure to naturally release for 5 minutes before manually releasing the remaining pressure.
Meanwhile in a small bowl a slurry by mixing together 2 tablespoons of water with 1 tablespoon of arrowroot.
Add 1 tablespoon of the slurry to the sauce at a time, until it has reached the consistency you desire. Add frozen peas (if using), coconut cream and cook an additional 3 minutes.
Taste sauce and adjust seasoning.
Serve over gluten-free noodles or zoodles.
If you can't find a sirloin steak you can also use top round or a chuck roast.