• Set Instant Pot to saute and add in oil.  Working in small batches, brown sliced flank steak and sprinkle with salt.  If you put too many slices in at a time, you will end up steaming the meat, so be sure to do a few at a time.  In a hurry? Skip this step! No biggie! Just coat flank steak in the oil and sprinkle with salt. (If using lean ground beef, set Instant Pot to saute and brown beef until completely cooked through.)
• Mix together honey, coconut aminos, tomato paste, ginger, and garlic.  If you are using an 8 quart Instant Pot, add in ¼ cup of water.
• Place and lock lid on the IP, and set to manual/high pressure for 12 minutes (just 1 minute for ground beef). Once cook time is over, let meat sit for five minutes before carefully switching to quick release. Let steam escape before opening your pot.
• Remove meat from the pot. Switch pot to saute and remove 1/2 cup of the sauce from the pot and add flour to thicken. Pour the slurry back into the Instant Pot. Keep stirring until the sauce thickens, usually 1-2 minutes.
• To build the lettuce wraps:  place about an ounce of sauced steak into each lettuce leaf. Top each with a sprinkling of matchstick carrots, cabbage, and cilantro/scallions. One serving is three to four lettuce wraps.

Slow Cooker:

• Mix flank steak, oil, honey, coconut aminos, tomato paste, salt, garlic, and ginger in your instant pot.  Stir everything together. 
• Cook on low for 6-8 hours or until meat is tender.
• To build the lettuce wraps:  place about an ounce of sauced steak into each lettuce leaf. Top each with a sprinkling of matchstick carrots, cabbage, and cilantro/scallions. One serving is three to four lettuce wraps.