Gotta love instant pot Asian recipes! This instant pot Mongolian beef is made with flank steak & is ready in 20 minutes. Perfect for a quick weeknight meal
Instant Pot Mongolian Beef
Happy 2017 everybody! I am starting off the year by featuring Instant Pot Recipes. This delicious melt-in-your-mouth tender Mongolian Beef is so easy to make that will definitely become part of your weekly rotation. I used flank steak infused with a sweet and savory sauce.
Forget about PF Chang’s when you can make the same recipe at home without frying the beef and is ready in 20 minutes or less. No weird chemicals or fillers, just ingredients that you already have in your pantry.
I decided to make this recipe because it’s my husbands favorite, every time we go to PF Chang’s he orders it. Making restaurant meals at home is much healthier because you can always control the type of ingredients you are putting in and use less oil, sugars, etc.
Serve it with a side of broccoli and rice. I added some shredded carrots to add a pop of color, sweetness, and texture. If you’re not a fan, you can definitely omit it.
I am addicted to my Instant Pot and love the fact that it makes super flavorful foods in no time. Pressure cooking breaks down meat and injects it so much taste. Which is kind of the opposite of a slow cooker, who sometimes “waters down” flavors after cooking for so long.
My first instant pot recipe was with flank steak as well. That day I went with Venezuelan Shredded Beef. It’s very different from this dish but equally delicious. It just goes to show how versatile and ingredient can be.
I hope you can try this delicious Instant Pot Mongolian Beef at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Instant Pot Mongolian Beef
Ingredients
- 1 1/2 lbs Flank steak
- 3/4 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 1/2 teaspoon fresh ginger minced
- 1 garlic clove minced
- 1 carrot shredded
- 1 tablespoon olive oil
- 1 green onion sliced (garnish)
To thicken sauce
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Slice flank steak into strips
- In a bowl, combine soy sauce, water, oil, sugar, ginger, and garlic
- Pour sauce in the instant pot
- Add beef strips and shredded carrot. Mix until the beef is coated in the sauce
- Cook on high pressure for 8 minutes (8 minutes MANUAL)
- After 8 minutes, let the Mongolian beef cool inside the pot for 10 minutes before releasing the pressure (10 Min Natural Pressure Release, NPR)
- In a small bowl, combine the water and the cornstarch until there are no lumps
- Turn the SAUTE button on your Instant Pot and pour in the cornstarch mixture. Let the sauce boil until it thickens. 1-2 minutes
- Pour the beef into a platter and garnish with green onions. Enjoy!
Nutrition
Other Instant Pot Recipes to try:
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