Instant Pot - Mongolian Beef
So far we have made ramen, egg bites and this amazing Mongolian Beef dish. The depth of flavors that the Instant Pot is able to develop in such a short amount of time is outrageous! I will definitely be using this machine a lot in the upcoming weeks and will post the recipes if they are a success.
The beef was fall apart tender and the sauce was the perfect combination of salty and sweet. Delicious, easy and a quick clean up - what more can you ask for!
2 lbs hanger or flank steak, trimmed of gristle and sliced against the grain
2 Tbsp vegetable oil
1 tsp ginger, minced
2 to 3 cloves garlic, minced
1/2 cup water
1 cup LOW SODIUM soy sauce
1/2 cup dark brown sugar
2 Tbsp cornstarch
3 Tbsp cold water
Green Onions, Chopped
White Rice, cooked
Heat a pan over medium heat and add 1 1/2 Tbsp oil. Brown the meat quickly - just 1 minute on each side. You do not want it to cook, just a nice sear. Transfer to a plate.
Turn the Instant Pot on and set to sauté. Add 1/2 Tbsp oil, garlic and ginger. Cook and stir 1 minute. Stir in water, soy sauce, and brown sugar.
Add browned beef and any accumulated juices. Make sure the valve is sealed and select Pressure Cook. Set the timer for 12 minutes.
When done cooking, do a natural pressure release (15-20 minutes) When the valve drops, remove the lid and turn the Instant pot off.
In a small bowl, combine the cornstarch and 3 Tbsp water, whisking until smooth. Add cornstarch mixture to the sauce and stir. Serve with rice and top with green onions.