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Instant Pot Mongolian Beef Recipe

   
 

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     Instant Pot Mongolian Beef

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 tbl cornstarch
1 tbl olive oil
1/2 c brown sugar or 2/3 c (I prefer more sugar)
10 cloves garlic, minced
1 tbl fresh ginger minced
1/2 c soy sauce
1 c water
1 tbl rice wine
1 tsp red pepper flakes
 
1-1.5 pounds flank steak, sliced across the grain.
Cornstarch Slurry-
2 tbl cornstarch
1/2 c water
Garnish-
1/4 c green onions, chopped
1 tsp sesame seeds

Instructions
Heat up pressure cooker- press saute; click on the adjust button; select more to get the saute more function, which means that the food will be sauteed over medium high heat. Wait for the Instant Pot indicator to read HOT.
Add sliced beef to a large ziplock bag, add 1 tbl cornstarch and shake well to coat the beef evenly. Add the oil to the hot Instant Pot, once the oil is hot, add beef and saute for 2-3 minutes, stirring a few times. If needed brown the beef in batches, you don't want to add to 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.
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.
Add the rest of the ingredients to the pot- minced garlic, soy sauce, brown sugar, water, rice wine and red pepper flakes. You can add less sugar, based on your taste and preference. Stir well until all the ingredients are combined and coated in sauce. Close lid and pressure cook at High Pressure for 8 minutes plus 10 minutes Natural release. Turn off the hear. Release the remaining pressure after the 10 minutes NPR. Open lid. Make the cornstarch slurry, in a small bowl mix cornstarch with water until fully combined. With instant pot on saute function, add slurry to the pot, stir to combine and cook for 2=3 minutes on Saute. Stirring occasionally, until the sauce thickens. Turn off the Instant Pot and let the Mongolian Beef sit for 8-10 minutes before serving. Sauce will thicken during this time.


Originally Submitted
11/10/2019





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