Instant Pot Mongolian Beef
Beef, Chinese, Pressure Cooker
Ingredients
1.5 lbs. flank steak, cut across the grain
2 Tbsp cornstarch
1 1/2 Tbsp olive oil
2/3 cup brown sugar
10 cloves garlic, minced
1 tsp fresh ginger, minced
1 cup water
1 tsp sesame oil
1/2 cup soy sauce
1/2 tsp red pepper flakes
Slurry:
2 Tbsp cornstarch
1/2 cup water
Garnish:
green onions
sesame seeds
Directions
Turn Instant Pot to saute and allow to heat up.
Put sliced meat into a large ziploc bag and toss with cornstarch, lightly coating meat.
Add oil to pot and add in the meat, saute for 2-3 minutes, stir several times. Lightly browning meat.
Add in brown sugar, garlic, ginger, water, sesame oil, soy sauce, and red pepper flakes. Stir well until combined.
Pressure cook on High for 8 minutes, then Natural Release pressure for 10 minutes.
Stir together the cornstarch and water to make a slurry. Stir it into the pot, then turn on the Sauté feature. Cook, stirring often for 2-3 minutes until the sauce thickens. Sauce will thicken more as it sits.
Serve over rice or noodles, then garnish with green onions and sesame seeds.