Instant Pot Mongolian Beef
Edited to add: This has turned out to be one of my most popular recipes ever! I get notifications all of the time from people that have seen this recipe shared online in an instant pot facebook group. I am SO GLAD you guys are loving this one as much as we are!!!
I am SO excited about this recipe! For several reasons but mainly because it is adapted from the first recipe I ever blogged! We absolutely LOVE making Chinese food at home. My whole family said it was one of the best things they have ever eaten and I AGREE! We absolutely LOVED IT! I was blown away by how tender the meat was after only 12 minutes of pressure cooking. It really is like magic!
You guys won’t believe how easy and yummy it is! Give it a try and tell me what y’all think!
- 2 lbs top sirloin or flank steak, trimmed of gristle and thinly sliced against the grain
- 2 Tbsp vegetable oil
- 1 tsp ginger, minced
- 2 to 3 cloves garlic, minced
- 1/2 cup water
- 1 cup LOW SODIUM soy sauce
- 1.5 cups dark brown sugar
- 2 Tbsp cornstarch
- 3 Tbsp cold water
- Green Onions, Chopped
- White Rice, cooked
Turn the instant pot to sauté on high. Once pot is hot add oil and brown meat in 2 or 3 batches. Do not crowd. Transfer meat to a plate when browned.
Add the garlic and ginger and sauté, while stirring, 1 minute. Add water, soy sauce, and brown sugar. Stir to combine.
Add browned beef and any accumulated juices. Make sure the valve is sealed and press manual. Set the timer for 12 minutes.
When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Turn the instant pot off.
In a small bowl, Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Turn the instant pot back on and select saute and stir constantly until sauce thickens. Stir in green onions. Serve over cooked rice and ENJOY!