INSTANT POT MONGOLIAN BEEF

This Instant Pot Mongolian Beef is tastier and cheaper than takeout!  Tender steak is coated in a brown sugar, ginger, garlic sauce and served over rice.

INGREDIENTSIf you love Asian inspired cooking, then you likely have these pantry staples at home already!

• Soy Sauce – soaks into the beef to give a salty, rich umami flavor. Use a low sodium soy sauce if you’re watching your intake. Gluten free? Use tamari or coconut aminos instead.
• Beef Broth – the base of our sauce. Beef broth can be found in a can, carton, and can also be made using beef bouillon cubes. As with the soy sauce, feel free to use a low sodium variety.
• Brown Sugar – gives the Mongolian beef it’s classic, sweet flavor. Dark brown sugar is approximately 20% molasses and light brown sugar is 10%. Dark brown sugar is called for in the recipe, but either can be used.
• Seasoned Rice Vinegar – balances out the rich flavors of soy sauce and beef broth with a bright, tangy flavor. Seasoned rice vinegar has the addition of salt and sugar, so if you need to substitute with another vinegar (like apple cider vinegar), use half the amount called for so it doesn’t overpower the other flavors.
• Sesame Oil – adds a rich, nutty flavor. Be sure you’re using toasted sesame oil which has a deeper, roasted flavor than “regular” sesame oil.
• Red Pepper Flakes – Mongolian beef isn’t typically spicy, but just a few red pepper flakes provides a mild spicy flavor to contrast the sweet brown sugar.
• Ground Ginger – adds a bit of spiciness and a refreshing flavor. Feel free to use freshly grated or minced ginger instead. I never have fresh on hand, but if you prefer the flavor, use 1 tablespoon minced ginger to replace the 1 teaspoon dried ground ginger in the original recipe.
• Garlic – gives a subtle kick of nutty flavor. Use pre-minced jarred garlic for easy prep. If fresh is all you have on hand, you’ll need about 3-6 cloves to equal the 1 tablespoon called for in the original recipe.
• Flank Steak –  halved lengthwise, then sliced against the grain into 1/2 inch thick strips. Flank steak is very lean so it’s important to not slice it too thick or overcook it.
• Extra Virgin Olive Oil – a high quality unrefined oil that’s used to cook the yellow onion. It has a fairly low smoke point, but it’s fine for the Instant Pot. Feel free to substitute with whatever oil you have on hand such as coconut oil, avocado oil, canola oil, etc.
• Yellow Onion – yellow onion is used in the recipe, but feel free to use white or red onion. Yellow and red onions will yield a sweeter flavor whereas white onion will have more of a “bite” to it.
• Cornstarch – whisked together with some reserved beef broth to make a slurry. Once the slurry is made, it’s slowly whisked into the cooking liquid and simmered until it has thickened. Without a slurry, the sauce would be too thin.

IngredientsUS Customary - Metric

• ▢3/4 cups soy sauce use a gluten free variety, if necessary
• ▢3/4 cups beef broth divided
• ▢1/2 cup dark brown sugar packed
• ▢2 tablespoons hoisin sauce use a gluten free variety, if necessary
• ▢2 tablespoons seasoned rice vinegar
• ▢2 tablespoons sesame oil
• ▢1 teaspoon crushed red pepper flakes more or less depending on your heat preference
• ▢1 teaspoon ground ginger
• ▢1 tablespoon minced garlic
• ▢2 pounds flank steak halved lengthwise, then sliced against the grain into 1/2 inch thick strips
• ▢1 tablespoon extra virgin olive oil
• ▢1 large yellow onion sliced
• ▢1/4 cup cornstarch
• ▢Instant pot rice for serving
• ▢Chopped green onions for garnish
• ▢Asian roasted broccoli for serving

Instructions

• In a large bowl, whisk together soy sauce, 1/2 cup broth, brown sugar, hoisin, vinegar, sesame oil, red pepper flakes, ginger, and garlic until well combined.
• Stir in steak, then cover and let marinate at room temperature for 30 minutes or (preferably) in the fridge for up to 8 hours.
  Start Timer
• Hit SAUTE on a 6 quart Instant Pot.
• Once it reads HOT, add in extra virgin olive oil and sliced onion, then sauté for 5 minutes.
  Start Timer
• Hit CANCEL, then pour steak and marinade into the IP. Be sure to scrape any brown bits off the bottom to prevent a BURN reading.
• Cover and lock the lid (make sure the steam releasing handle is pointing to sealing), then cook on HIGH pressure for 6 minutes.
  Start Timer
• When the time is up, allow a natural release for 15 minutes, then flip the valve to release the remaining pressure.
  Start Timer
• Hit SAUTE on the Instant Pot.
• In a small bowl, whisk together cornstarch and remaining 1/4 cup broth until smooth, slowly whisk into the Instant Pot, then allow to simmer until sauce has thickened to your liking.
• Taste and re-season, if necessary, then serve over rice with chopped green onions and a side of roasted broccoli and enjoy!

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