Instant pot Mongolian Beef

Name: Instant pot Mongolian Beef
Yield: 4 people
Cuisine: American
Ingredients: 1-1.5 pounds flank steak (sliced across the grains); 1 tablespoon cornstarch; 1 tablespoons extra virgin olive oil; 1/2 cup brown sugar (or 2/3 cups for those with a sweet tooth); 10 cloves garlic (minced); 1 tablespoon fresh ginger (minced); 1/2 cup lite soy sauce; 1 cup water; 1 tablespoon rice vinegar; 1 teaspoon red pepper flakes (optional); 2 tablespoons cornstarch; 1/2 cup water; 1/4 cup green onions (chopped); 1 teaspoon sesame seeds; Hot chilli oil paste

Katatonickat @katatonickat

Canada

I have also done a chicken version but this is my favorite. I got this off the internet and I actually crave it so I do make it often.

Katatonickat @katatonickat

Canada

I have also done a chicken version but this is my favorite. I got this off the internet and I actually crave it so I do make it often.

Saved

Ingredients

4 people

1-1.5 poundsflank steak (sliced across the grains)
1 tablespooncornstarch
1 tablespoonsextra virgin olive oil
1/2 cupbrown sugar (or 2/3 cups for those with a sweet tooth)
10 clovesgarlic (minced)
1 tablespoonfresh ginger (minced)
1/2 cuplite soy sauce
1 cupwater
1 tablespoonrice vinegar
1 teaspoonred pepper flakes (optional)
Cornstarch Slurry
2 tablespoonscornstarch
1/2 cupwater
Garnish
1/4 cupgreen onions (chopped)
1 teaspoonsesame seeds
Hot chilli oil paste

Saved

Steps

1

Heat up your pressure cooker: press Sauté, click on the Adjust button, select More to get the Sauté More function, which means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.
2

Add sliced beef to a large ziplock bag, add 1 tablespoon cornstarch and shake well to coat the beef evenly.
3

Add the oil to the hot Instant Pot, once the oil is hot, add the beef and sauté for 2-3 minutes, stirring a few times. If needed brown the beef in batches, you don't want to add too much as it will start releasing juice and it won't brown well. Note: You can also skip browning the beef and just add it to the pot!
4

If bits of beef stuck to the pot, add 1/2 cup water and deglaze the pot. Using a wooden spoon scrape the bottom of the pot. You can discard that liquid if wanted.
5

Add the rest of the ingredients to the pot: minced garlic, minced ginger, lite soy sauce, brown sugar, water, rice vinegar, and red pepper flakes. You can add less sugar, based on your taste and preference. Note: You can also skip browning the beef and just add it to the pot!
6

Stir well until all the ingredients are combined and coated in sauce.
7

Close lid and pressure cook at High Pressure for 8 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure after the 10 mins No time has passed.. Open the lid.
8

Make the cornstarch slurry, in a small bowl mix cornstarch with water until fully combined. With the Instant Pot on the Sauté function, add the slurry to the pot, stir to combine and cook for 2-3 minutes on Sauté, stirring occasionally, until the sauce thickens. Turn off the Instant Pot and let the Mongolian Beef sit for 8-10 minutes before serving, in this time the sauce will settle and thicken more.
9

Serve over rice and garnish with fresh chopped green onions and sesame seeds.