INSTANT POT MONGOLIAN BEEF
March 22, 2018
INSTANT POT MONGOLIAN BEEF
Ingredients
- 1.5 lbs flank steak or sirloin steak, cut thin
- 4 Tbs corn starch, divided
- 1 Tbs olive oil
- 1Tbs sesame oil
- 1 Tbs minced garlic
- ½ tsp ginger, finely minced
- ½ cup water
- 1/8 tsp ground ginger
- 3 Tbs soy sauce
- ¼ cup beef stock
- 2 tbsp dark brown sugar
- Green onions, sliced thin
- Sesame seeds (toasted)
- 2 cups Broccoli Florets
Sauce
Garnish
Optional
Instructions
- Cut flank steak into thin strips, and coat in 2 Tbs corn starch
- Turn instant pot on to saute.
- Add oils, cornstarch coated flank steak, and garlic and ginger. Saute for 2-3 minutes, until meat is starting to brown.
- Add in sauce ingredients (water, ground ginger, soy sauce, beef stock, brown sugar).
- Secure lid for high pressure, set to sealed. Hit the "Keep Warm/Cancel" button to turn it off Saute
- Then hit Manual, and manually set high pressure for 10 minutes.
- After the 10 minutes is up, Quick release pressure. I like to put a rag over the valve, and turn it so it doesn't spit hot water out and burn someone.
- Turn pot back to saute mode, and bring to a boil.
- Whisk in additional 2 Tbs corn starch, get rid of all the lumps (you could make a slurry by removing some liquid from the pot and adding it to the corn starch, then add it back in), cook for 2-3 minutes allowing sauce to cook down some and thicken up.
- Remove from pot, and serve over rice, garnished with sesame seeds and green onion.
- Note: Can add broccoli during the last 2-3 minutes to get a light steam and have a complete meal with side.
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