Instant Pot Mongolian Beef
Ingredients
The beef and sauce
-
2
lbs
Flank Steak, cut across the grain in 1" wide strips
-
¾
cup
Low Sodium Soy Sauce
-
2
Tablespoons
Rice Wine (Mirin) or Rice Wine Vinegar
-
3
teaspoons
Toasted Sesame Oil
-
½
teaspoon
Red Pepper Flakes (or ¼ tsp cayenne pepper)
-
¾
cup
Water, divided
-
¼
cup
Brown Sugar
The coating and thickening
-
3
Tablespoons
Corn Starch
-
2
Tablespoons
Corn Starch (for thickening)
-
2
Tablespoons
Cold Water
The aromatics
-
8
cloves
Garlic, pressed
-
1
Tablespoon
Ginger, minced (or 3 tsp powdered)
-
5
pieces
Green Onions, chopped in 1" pieces
The cooking oil
-
2
Tablespoons
Cooking Oil (canola, peanut, or other neutral oil)
Instructions
- Coat beef slices in corn starch and set aside.
- Heat oil in the Instant Pot on the highest sauté setting.
- Brown beef in batches, then remove to a plate.
- Mix garlic, ginger, soy sauce, rice wine, sesame oil, red pepper flakes, and ¼ cup of water in a measuring cup.
- Deglaze the pot with the remaining ½ cup of water.
- Add the sauce and green onions to the pot, then return the beef to the pot.
- Seal the lid and set to pressure cook for 10 minutes.
- After cooking, let the pot sit for 10 minutes for natural release, then release remaining steam.
- Stir in brown sugar and thicken the sauce with the corn starch slurry if desired.
- Serve over hot cooked rice.
Nutrition Facts (estimated)
Servings
6
Calories
439
Total fat
20g
Total carbohydrates
30g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
You might also like