Mongolian Beef
Sliced flank steak in a sweet-savory soy, brown sugar, garlic and ginger sauce, pressure cooked and thickened with a cornstarch slurry, garnished with green onions and sesame seeds.
Ingredients
| 1 lb | 455 g | flank steak, sliced across the grain |
| 1 tablespoon | 15 ml | cornstarch |
| 1 tablespoon | 15 ml | extra virgin olive oil |
| 0.5 cup | 120 ml | brown sugar (or 2/3 cups; I prefer the version with more sugar) |
| 10 cloves | garlic, minced | |
| 1 tablespoon | 15 ml | fresh ginger, minced |
| 0.5 cup | 120 ml | lite soy sauce |
| 1 cup | 240 ml | water |
| 1 tablespoon | 15 ml | rice wine |
| 1 teaspoon | 5 ml | red pepper flakes |
| 2 tablespoons | 30 ml | cornstarch (slurry) |
| 0.5 cup | 120 ml | water (slurry) |
| 0.25 cup | 60 ml | green onions, chopped (garnish) |
| 1 teaspoon | 5 ml | sesame seeds (garnish) |
Instructions
- Heat up your pressure cooker: press Sauté -> click on the Adjust button -> select More to get the Sauté More function, which means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.
- Add sliced beef to a large ziplock bag, add 1 tablespoon cornstarch and shake well to coat the beef evenly.
- Add the oil to the hot Instant Pot, once the oil is hot, add the beef and sauté for 2-3 minutes, stirring a few times. If needed brown the beef in batches, you don't want to add to much as it will start releasing juice and it won't brown well.
- Note: You can also skip browning the beef and just add it to the pot!
- If bits of beef stuck to the pot, add 1/2 cup water and deglaze the pot. Using a wooden spoon scrape the bottom of the pot. You can discard that liquid if wanted.
- Add the rest of the ingredients to the pot: minced garlic, minced ginger, lite soy sauce, brown sugar, water, rice wine and red pepper flakes. You can add less sugar, based on your taste and preference.
- Stir well until all the ingredients are combined and coated in sauce.
- Close lid and pressure cook at High Pressure for 8 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure after the 10 mins NPR. Open the lid.
- Make the cornstarch slurry, in a small bowl mix cornstarch with water until fully combined. With the Instant Pot on the Sauté function, add the slurry to the pot, stir to combine and cook for 2-3 minutes on Sauté, stirring occasionally, until the sauce thickens. Turn off the Instant Pot and let the Mongolian Beef sit for 8-10 minutes before serving, in this time the sauce will settle and thicken more.
- Serve over rice and garnish with fresh chopped green onions and sesame seeds.