Try this Mongolian Beef and Rice recipe, or contribute your own.
- 1 cup water
- 1/2 cup soy sauce
- 1 tbsp olive oil
- 2 tbsp cornstarch
- 2 1/4 cups water
- 1 tbsp cornstarch
- 1/4 tsp cayenne
- sesame seeds (for garnish)
- 1 - 1 1/2 lbs flank steak (sliced across the grai
- 10 cloves garlic (minced)
- 1 tbsp fresh ginger (minced)
- 2 cups long grain white rice (rinsed)
- 4 green onions (green tops only, cut into 2-3 inch
- Carbohydrate 28.7368613246179 g
- Cholesterol 0 mg
- Fat 1.98925125325966 g
- Fiber 7.80120002703336 g
- Protein 12.7023787862182 g
- Saturated Fat 0.273487500426712 g
- Serving Size 1 1 - 6 serving (714g)
- Sodium 38.4656250935499 mg
- Sugar 20.9356612975845 g
- Trans Fat 0.51432750135699 g
- Calories 152 calories
Step-by-step
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- Add beef and cornstarch to a large bag or bowl and mix to coat beef evenly.
- When oil gets hot, brown the meat on both sides, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches.
- Add the Sauce Mixture ingredients to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
- Place rinsed rice and water in a separate cooking pan with at least a 7-cup capacity. Place an extra-tall trivet or riser (we love these) in the bottom of the pot and place the rice-filled cooking pan on the trivet. Check that the bottom of the cooking pan is not in contact with the sauce mixture and that the top of the cooking pan does not exceed the Max line on the Instant Pot. (Note: If you don’t have these accessories, you can also make the rice separately!)
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 10 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Open the pot and carefully remove the rice pan and riser. Fluff the rice with a fork and set aside.
- Mix together the cornstarch with 2 tbsp cold water in a small bowl and stir into the sauce until thickened, cooking 2-3 minutes, returning to SAUTE mode if needed.
- Add the green onions to the pot, stir to mix. Select CANCEL to turn off the pot and let the mixture cool for 5 minutes before serving.
- Serve beef and sauce over rice and garnish with sesame seeds.
Using a single multicooker to produce both a tender meat main and long grain white rice requires precise vessel clearance; the secondary pan holding the grains must sit above the liquid without touching the inner walls or exceeding the maximum fill line. Slicing the flank steak strictly across the muscle fibers shortens the protein strands, ensuring each piece remains tender after browning in the base. Tossing the protein in cornstarch prior to searing creates a protective barrier that seals in internal moisture while shedding surface starches into the liquid to thicken the final sauce. Deglazing the bottom of the cooking chamber with soy sauce and water removes caramelized fond, preventing the burn warning common when heating thick liquids under pressure. Ten minutes at high pressure followed by a ten-minute natural release gently finishes the rice without scorching the starch at the grain centers. For dietary adjustments, low-sodium tamari easily substitutes for traditional soy sauce to eliminate wheat content, and arrowroot powder serves as a direct one-to-one replacement for cornstarch when thickening the savory broth during the final sauté phase. Fresh ginger and minced garlic infuse the simmering liquid rapidly under pressure, yielding a deep aromatic profile without requiring hours of simmering on a stovetop.
