Instant Pot Mongolian Beef

Instant Pot Mongolian Beef

Instant Pot Mongolian Beef is a very easy and delicious meal you can make in just 30 minutes. Sweet, juicy and with tons of garlic and fresh ginger! Made healthier with less sugar and not deep-fried!

Ingredients:

  • 2 pound flank steak , sliced across the grain
  • 2 tablespoon cornstarch
  • 1 tablespoons sesame seed oil
  • 1/2 cup brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh ginger , minced
  • 1/2 cup lite soy sauce
  • 1 cup beef broth
  • 1 teaspoon red pepper flakes

Cornstarch Slurry:

  • 2 tablespoons cornstarch
  • 1/2 cup water

Garnish:

  • 1/4 cup green onions , chopped
  • 1 teaspoon sesame seeds

Directions:

  1. Add sliced beef to a large ziplock bag, add 2 tablespoon cornstarch and shake well to coat the beef evenly.
  2. Heat up your instant pot: press Sauté and click on the Adjust button and select More to get a Sauté to medium-high heat. Wait for the Instant Pot indicator to read HOT.
  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.
  4. Add the rest of the ingredients to the pot: minced garlic, minced ginger, lite soy sauce, brown sugar, broth and red pepper flakes.
  5. Stir well until all the ingredients are combined and coated in sauce.
  6. Close lid and pressure cook at High Pressure for 8 minutes + 10 minutes then quick release by opening the vent to allow the steam to vent out.
  7. Turn off the heat. Release the remaining pressure. 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.
  9. 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.
  10. Serve over rice and garnish with fresh chopped green onions and sesame seeds.