Instant Pot Mongolian Beef
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian
Instant Pot Mongolian Beef
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This Instant Pot Mongolian beef takes tender flank steak and pairs it with soy sauce, brown sugar, garlic, and ginger. Serve with broccoli, green onions, sesame seeds, and steamed rice.
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Ingredients
- 1 pound flank steak sliced very thin, 1/4 inch
- 3 tablespoons cornstarch
- ½ cup soy sauce
- ½ cup water
- ¼ cup brown sugar
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- ½ teaspoon red pepper flakes
- 2 tablespoons olive oil
- 2 cups small broccoli florets
- ¼ cup sliced green onions for garnish
- 2 tablespoons sesame seeds for garnish
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Instructions
- Add the beef and cornstarch to a medium bowl (or a plastic bag) and toss to combine. Allow the beef to sit at room temperature for at least 15 minutes. This will bring the beef to room temperature and help tenderize the meat.
- In a small bowl, whisk together the soy sauce, water, brown sugar, garlic, ginger, and red pepper flakes.
- Heat the Instant Pot using the Saute function and add the olive oil. When the oil is hot, add the beef (feel free to cook the beef in batches– you don’t want to overcrowd the pot). Sear the beef for 2 minutes and then flip it and sear for an additional 2 minutes.
- Add the sauce to the pan and stir to combine the sauce and beef.
- Place the broccoli on top of the beef but do not mix it into the sauce!
- Attach the lid and ensure the valve is in the sealing position. Set the Instant Pot to Pressure Cook Manual for 1 minute.
- After it has cooked for 1 minute, quick release your Instant Pot.
- Garnish with green onion and sesame seeds and serve over white rice.
- Serve immediately and store any leftovers in an airtight container in the fridge for up to three days.
Equipments used:
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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