Mongolian Beef

⏱️ Prep: 10 min🍳 Cook: 38 min

Ingredients

900 g		beef flank steak (I used chuck/shoulder), sliced into very thin strips
2.5 tbsp	38 ml	olive oil
0.75 tsp	3.8 ml	pressed fresh ginger
3		large garlic cloves, pressed
0.75 cup	180 ml	soy sauce
250 ml		water
0.5 cup	120 ml	brown sugar
60 ml		hoisin sauce
1 cup	240 ml	carrots, julienned or grated
3 tbsp	45 ml	cornstarch
83 ml		cold water
—		sliced scallion and sesame, for garnish
—		cooked white rice (optional)

In a bowl, combine the ginger, garlic, soy sauce, water, brown sugar and hoisin sauce. Mix well.
In the Instant Pot on the Sauté function, add the olive oil and, once hot, add the beef for a few minutes, stirring.
Then pour in the sauce mixture, add the grated carrots and stir.
Close the Instant Pot, leaving the valve on "sealing."
Cook on Manual (high pressure) for 10 minutes. Let it release naturally for 10 minutes, then manually release the remaining pressure.
Carefully remove the lid and stir. Turn off the pot.
Prepare the cornstarch by dissolving it in 1/3 cup cold water and stirring well until dissolved. Pour it in with the beef, switch to Sauté and cook a few minutes until it thickens slightly. Then turn off. As it stands, it will thicken a bit more on its own.
Serve over white rice, sprinkled with sesame and slices of fresh scallion.

Notes