Instant Pot Mongolian Beef with Quinoa and Brown Rice
Ingredients
The beef and oils
-
20
oz
sirloin steak, fat trimmed and sliced into chunks
-
1
tbsp
olive oil
-
1
tbsp
sesame oil
The seasoning and sauce
-
1
tsp
ginger
-
3
cloves
garlic
-
2
tbsp
corn starch
-
1
whole
green onion, chopped
-
1
cup
broccoli, chopped
-
¼
cup
rice wine vinegar
-
½ - 1
cup
low-sodium soy sauce
-
¼
cup
brown sugar or sweetener
-
1
tsp
sesame seeds
-
½
cup
water
-
2
tbsp
water
Seasonings
-
to taste
McCormick's Grill Mates Steak Seasoning
-
to taste
McCormick's Grill Mates BBQ Seasoning
-
to taste
salt
-
to taste
pepper
The grains
-
2
cups
quinoa and brown rice mix
Instructions
- 1. Turn on the Instant Pot and set it to the sauté setting. Add olive and sesame oil.
- 2. Season the sirloin steak with seasonings and brown it in the pot for 2-3 minutes. Remove the meat.
- 3. Add garlic, ginger, ½ cup water, and brown sugar to the pot, scraping the bottom to deglaze. Sauté for 2 minutes.
- 4. Stir in soy sauce and rice vinegar.
- 5. Return the cooked meat and chopped broccoli to the pot, cover, and cook on the meat setting for 10 minutes.
- 6. After cooking, quick release the steam.
- 7. Whisk together 2 tablespoons of water and cornstarch, then add it to the pot and stir until the sauce thickens.
- 8. Sprinkle green onions and sesame seeds, allowing the sauce to thicken for 3 minutes.
- 9. Microwave the quinoa and brown rice mix for 90 seconds.
- 10. Serve the Mongolian beef over the quinoa and brown rice.
Nutrition Facts (estimated)
Servings
5
Calories
455
Total fat
11g
Total carbohydrates
40g
Total protein
41g
Sodium
mg
Cholesterol
mg
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