MONGOLIAN BEEF STEW
Whenever I see this dish on a menu, I order it. I absolutely love it. So, this is my take on flavors of Mongolian Beef that I have had in the past. Of course, this recipe was easy to make and could be made with a variety of different cuts of beef. Over the holidays, I received an instant pot as a gift from my family member and was a little hesitant to use at first. However, once I got the hang of it, Mongolian Beef was the first dish I made and I was hooked. Really it was a rich, meaty, comforting dish, with just a background of robust, Asian-inspired flavor that you get from the Sesame oil. We loved this Pressure cooker Mongolian Beef, and I am certainly looking forward to enjoying it again.
Ingredients
- 2 lbs flank steak, thinly sliced across the grain {you can also pot roast or chuck roast, trimmed of excess fat} •
- 2 tbsp. of cornstarch
- 1 tbsp. of sesame oil
- 1 tbsp. of dark brown sugar
- 1 tsp of red pepper flakes
- 2 teaspoons grated fresh ginger
- 3 large gloves of garlic minced
- ¾ cup of low sodium soy sauce
- 1 cup of water
- ¼ cup of thinly sliced green onion ( optional)
- 1 tsp sesame seeds ( optional)
- Cornstarch Slurry
- 1 tbsp. of cornstarch
- ½ cup of water
Instructions
- Heat pressure cooker, press Sauté and wait until hot.
- Place sliced beef on large plate and sprinkle with 2 tablespoon of cornstarch and coat beef evenly.
- Add sesame oil to the hot instant pot, then add beef and sauté for 2-3 minutes stirring few times
- Add (ground ginger, minced garlic, soy sauce, pepper flakes, brown sugar and 1 cup of water) and stir well until all the ingredients are combined and glazed in sauce.
- Close lid and make sure the top valve is closed as well. Cook on high pressure for 12 minutes + 10 minute natural release.
- Turn heat off. Release the remaining pressure and open lid. In a small bowl, make the cornstarch slurry by mixing water and cornstarch until fully combined.
- Turn the instant pot on the Sauté function again, add the cornstarch slurry to the beef. Stir and cook for 5 minutes or until sauce has thickened. Making sure to stir frequently.
- Turn heat off and let Mongolian beef sit in pot for 7-10 minutes before serving.
- Serve with your choice of rice and garnish with sesame seeds and thinly sliced green onions.
