Instant Pot Mongolian Beef Recipe
- cook TIME 25 mins
- prep TIME 5 mins
- total TIME 30 mins
Ingredients (19)
- 18 oz beef striploin cut into strips
- 3 tbsp reduced-sodium soy sauce
- 2 oz red bell pepper julienned
- 4 oz carrot julienned
- 6 oz broccoli cut into florets
- 1 tbsp olive oil
- 1 tbsp garlic minced
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tsp hoisin sauce
- 1/2 cup unsalted chicken broth
- 2 tsp cornstarch
- 1 tsp lime juice
- 1/2 tsp black pepper
- 1/2 tsp chili pepper flakes divided
- 1/2 tsp ginger minced
- 3 cups cooked Jasmine rice
- 2 tbsp scallion
- 1/2 tbsp sesame seeds toasted
INSTRUCTIONS
In a bowl, combine 2 tsp cornstarch, 1/2 cup chicken broth, 3 tbsp soy sauce, 1 tsp hoisin sauce, 1 tbsp brown sugar, 1 tsp lime juice, 1/2 tsp black pepper, and 1/4 tsp chili pepper flakes. Set aside.
Turn the Instant Pot on and select ’sauté’ mode. Heat 1 tbsp olive oil for about 1 minute. Add 2 oz red bell pepper, 4 oz carrot, 6 oz broccoli, and cook for 3 minutes. Place into a bowl and set aside.
Add to the pot 1 tbsp sesame oil, 1 tbsp garlic, and 1/2 tsp ginger to cook for 30 seconds or until fragrant, then add 18 oz striploin. Stir for about 1 minute.
Add the sauce and stir around until the beef is cooked on the outside, then close the pot. Select ‘meat stew’ mode, switch the steam handle to ‘sealed’, and adjust the timer for 15 minutes to let it cook.
Place a kitchen towel onto the steam handle and turn it to ‘venting’ with a spoon. Select the ‘sauté’ mode and cook everything for another 3 minutes until the sauce reduces a little, then add the vegetables. Give it a quick stir.
Turn off the pot. Sprinkle 2 tbsp chopped scallion, 1/2 tbsp toasted sesame seeds, and the remaining chili pepper flakes on top.
Enjoy with 3 cups of cooked rice.
