A delicious and healthier version of the classic Mongolian Beef made in the Instant Pot. Tender slices of flank steak coated in a flavorful sauce with a hint of sweetness. Perfectly balanced and quick to prepare!
Ingredients: 1.5 lbs flank steak, thinly sliced. 1/4 cup low-sodium soy sauce. 1/4 cup water. 1/4 cup honey. 3 cloves garlic, minced. 1 tsp fresh ginger, grated. 2 tbsp rice vinegar. 1/4 cup green onions, chopped. 1 tbsp cornstarch. 2 tbsp vegetable oil. 1/4 tsp red pepper flakes optional. Sesame seeds for garnish. Cooked brown rice for serving.
Instructions: To make the sauce, mix the soy sauce, water, honey, garlic, ginger, rice vinegar, and cornstarch together in a bowl. Pour vegetable oil into the Instant Pot and set it to saut mode. Brown the flank steak slices one at a time. Take it out and set it aside. After deglazing the Instant Pot with water, add the sauce and the browned steak back in. Put the lid on top and lock it. Set the pressure to high for 10 minutes. When the time is up, quickly release the pressure. If you want to, add red pepper flakes and chopped green onions. Put the Mongolian beef on top of cooked brown rice and sprinkle sesame seeds on top. Your Instant Pot Mongolian Beef is healthy, so enjoy it!
Prep Time: 15 minutes
Cook Time: 10 minutes
Sandi Tamine