1-1.5 pounds flank steak, sliced across the grain.
2 tbl cornstarch
1/2 c water
1/4 c green onions, chopped
1 tsp sesame seeds
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.
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