Instant Pot Mongolian Beef

By cserumga

Brandi Burgess A.K.A. 'Aunt Bee' has been married to the love of her life for 10 years. A Birmingham native, She and her husband helped run her parents successful business for 8 years before finally spreading their wings and setting out to make it on their own. They moved to Huntsville in 2012 where she is a stay at home mom, to their 2 kids ages 10 and 5. She has a passion for cooking for her family and trying new recipes.

Ingredients

• 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

Details

Adapted from auntbeesrecipes.com

Preparation

Step 1

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