Instant Pot Mongolian Beef
Instant Pot Mongolian Beef is a famous American-Chinese dish with tender beef in a sticky, sweet, savory garlic sauce.
Ingredients
- 1 ½ lb. flank beef cut into thin strips
- 2 tsp. olive oil
- 2 cloves garlic minced
- ½ tsp. fresh ginger grated
- ½ cup soy sauce
- ½ cup Hoisin sauce
- ½ cup beef stock
- ½ cup light brown sugar
- ½ cup green onion chopped
- 2 tbsp. cornstarch
- ½ cup water
- Sesame seeds for garnishing
Instructions
- Prepare the instant pot, select the sauté option, and pour olive oil to cover the bottom completely.
- Add garlic and sauté for a minute.
- Add flank beef and sauté for 3 minutes. Then, stir well with Hoisin sauce, soy sauce, brown sugar, grated ginger, and beef stock.
- Close the instant pot lid and cook for 10 minutes on high pressure.
- Once the cooking cycle is completed, wait at least 20 minutes for a natural pressure release.
- Add the cornstarch slurry and green onion and stir the mixture for 1 minute.
- Once Mongolian beef is ready, transfer it to the serving bowl and garnish with spring onions and sesame seeds.
Notes
Here's how to store leftover dishes: Allow the Mongolian beef to cool to room temperature before storing it. Once it has cooled, transfer it to an airtight container. Leftover dishes can be stored in the refrigerator for up to four days. If you want to store them for longer, you can freeze them for up to three months. To freeze, transfer the beef to a freezer-safe container or bag and label it with the date.
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