Mongolian beef – in your Instant Pot … I’m gonna show you how it’s done.
My first thought about this was about a year ago when I made something very similar in a pan. Then …
Well, honestly, I just forgot about it. The old man brain doesn’t work like it used to. But when I finally remembered that I wanted to put it in the pressure cooker I made quick work of it.
You can use flank steak or top round for this. I have used flank in the past, but I’ll be honest with you, flank steak is not cheap. At least not where I am. So I tested top round, just to see how it would act. It was on its best behavior. And cheaper, way cheap, like flank was 10 bucks more expensive for the same weight.
However, it’s totally up to you. If you’re a flank fan, by all means go for it. If you’re a cheap ass like me, feel free to use top round.
Instant Pot Mongolian Beef
- 2 pounds flank steak or top round cut into 1/4″ strips
- 1 tablespoon oil
- 4 large carrots, peeled and cut into 3” lengths
- 1 head broccoli, trimmed to 1-1.5 inch florets
- 1 bell pepper, large chopped
- 4 cloves garlic, minced
- 1/2 cup soy sauce
- 1 cup chicken broth
- 1 heaping tablespoon brown sugar
- 1 teaspoon fresh ginger, minced
- 2 tablespoons cornstarch
- 3 tablespoons water
- 3 green onion, sliced into 1 inch pieces
- red pepper flakes
Season beef with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches all the meat is browned. Remove to a plate as they're browned.
Add soy sauce, garlic, 1 cup of broth, brown sugar, and ginger. Stir to combine. Add carrots, bell pepper, browned beef and all those good juices on the plate.
Pressure on high for 12 minutes. When done, quick release the pressure and add the broccoli, stirring it in so it’s submerged while adding the slurry below for thickness.
Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens to your liking. Serve with the green onion and red pepper flakes sprinkled on top.