In a small bowl make a slurry by whisking together the cornstarch and water. Set aside. Select Sauté and add the olive oil to the inner pot. Once the oil is hot, add the steak and garlic and sauté for 3 minutes, stirring occasionally so the beef starts to brown on all sides. Press Cancel and add the broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the soy sauce, vinegar, honey, Sriracha, and ginger; stir to combine. Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 10 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 5 minutes, then quick release any remaining pressure. Unlock and remove the lid. Select Sauté. Add cornstarch and water mixture and stir until liquid becomes gravy-like. Use a slotted spoon to transfer the beef to a serving plate. Red Cabbage: Combine the shredded cabbage, sesame oil, lime juice and sesame seeds in a bowl and stir until well mixed. Serve over rice, add vegetables, and top with a fried or hard-boiled egg. https://www.everylastbite.com/2020/05/26/korean-beef-bowl/