Pressure Cooker Mongolian Beef

By á-49077

The original recipe for Mongolian Beef, the meat is coated with cornstarch and quickly stir fried. In the pressure cooker, it’s best to add thickeners after you cook the beef, so you won’t get a crisp coating in the pressure cooker, but the beef will be much more tender with plenty of rich, flavorful sauce.

This recipe was a big hit with my family. It’s super easy to make and will definitely be making another appearance at our house soon.

Ingredients

• 2 pounds flank steak, cut into 1/4" strips
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced or pressed
• 1/2 cup soy sauce
• 1/2 cup water
• 2/3 cup dark brown sugar
• 1/2 teaspoon minced fresh ginger
• 2 tablespoon cornstarch
• 3 tablespoons water
• 3 green onions, sliced into 1-inch pieces

Details

Servings 6
Adapted from pressurecookingtoday.com

Preparation

Step 1

Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.

Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.

Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.