Instant Pot Mongolian Beef
Try this Instant Pot Mongolian Beef recipe.
Try this Instant Pot Mongolian Beef recipe.
- 1 cup water
- 3/4 teaspoon minced fresh ginger root
- 3 tablespoons corn starch
- 1/3 cup cold water
- 1/4 cup hoisin sauce
- 1 cup packed dark brown sugar
- 2 pounds flank steak sliced into thin strips across the grain
- 2-1/2 tablespoons olive oil
- 2 teaspoons freshly minced garlic
- 3/4 cup soy sauce (i used low sodium)
- 1 cup shredded or julienned carrots
- sliced green onions and sesame seeds for garnish
- optional:â cooked white rice
- Carbohydrate 44.1529025639665 g
- Cholesterol 53.2391098336039 mg
- Fat 11.2040084098372 g
- Fiber 0.326580458660993 g
- Protein 32.4900309575958 g
- Saturated Fat 4.56352606422689 g
- Serving Size 1 1 serving (255g)
- Sodium 266.752431389304 mg
- Sugar 43.8263221053055 g
- Trans Fat 1.51554012891452 g
- Calories 412 calories
Step-by-step
- In a medium bowl, add ginger root, garlic, soy sauce, 1 cup water, brown sugar and hoisin sauce. Stir well to combine.
- Set your Instant Pot to the saute setting. Add olive oil. When olive oil is heated, add beef and saute for 2-3 minutes, stirring frequently.
- Pour mixture over beef and stir to combine. Add carrots and stir again.
- Turn Instant Pot off. Place the lid on and lock. Steam release knob should be set on “sealing”.
- Cook on manual setting (high pressure) for 10 minutes. Allow the pressure to naturally release for 10 minutes, then quick release remaining pressure.
- Carefully remove lid and stir. Turn off Instant Pot.
- Prepare the cornstarch slurry by whisking together cornstarch and 1/3 cup cold water in a small bowl or large measuring cup until smooth. Add to sauce and stir to combine. Turn on the saute setting and continue to stir until slightly thickened (about 2 minutes). Turn off your Instant Pot. Sauce will thicken as it sits (about 5 minutes).
- Serve over cooked white rice (if desired) and top with sliced green onions and sesame seeds.
My Weeknight Instant Pot Hero: Mongolian Beef
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and preferably something the whole family will enjoy. That’s where my Instant Pot comes in, and this Mongolian Beef recipe is a perfect example of its magic. Forget spending hours slaving over a stove; this dish is ready in under 30 minutes, leaving me with more time for homework help, bedtime stories, and maybe even a well-deserved cup of tea before collapsing onto the sofa.
The beauty of this recipe lies not just in its speed but also in its deliciousness. Tender, flavorful beef strips are coated in a rich, savory sauce – a symphony of soy sauce, brown sugar, ginger, and garlic. The subtle sweetness of the brown sugar balances perfectly with the savory depth of the soy sauce and the aromatic kick of the ginger and garlic. The carrots add a delightful crunch, and the optional garnish of green onions and sesame seeds elevates the dish to a restaurant-worthy experience. I often serve it over a bed of fluffy white rice, but even without it, this dish stands on its own.
One of the things I love most about this recipe is its adaptability. I often tweak it to suit my family’s preferences and what I have on hand. Sometimes I add a splash of rice vinegar for a brighter tang, or a pinch of red pepper flakes for a little heat. If I'm feeling particularly adventurous, I'll swap the carrots for broccoli florets or sliced bell peppers. The possibilities are endless, making this recipe a versatile staple in our weeknight dinner rotation.
This Mongolian Beef isn’t just a quick and easy dinner; it’s a testament to the power of simple ingredients and smart cooking techniques. It's a recipe that allows me to nourish my family with a delicious and healthy meal without sacrificing precious time. And that, my friends, is invaluable. The tender beef melts in your mouth, the sauce is rich and addictive, and the whole dish is just so incredibly satisfying. I guarantee you’ll find yourself making this again and again.
Beyond the convenience and deliciousness, this recipe also feels incredibly personal. It's not just a meal; it's a connection to something comforting and familiar. The aroma that fills my kitchen as it simmers always brings a smile to my face, reminding me of cozy evenings and family gatherings. It’s a testament to the idea that even amidst the chaos of daily life, there’s always room for a little bit of delicious, home-cooked comfort.
This Instant Pot Mongolian Beef recipe isn't just a dinner; it’s a symbol of efficiency and love. It’s a representation of my commitment to nourishing my family with delicious food without spending hours in the kitchen. It's a simple joy, a quick escape from the relentless demands of life, and a delicious way to connect with those I love most. It's a recipe that perfectly embodies my philosophy on cooking: quick, easy, and filled with love.
So, next time you're looking for a quick and easy weeknight dinner, give this recipe a try. You won’t be disappointed! I guarantee that this Instant Pot Mongolian Beef will become a new family favorite, a culinary shortcut to deliciousness that will leave you with more time for what truly matters: family, friends, and all the simple joys life has to offer.
Tips and Variations:
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- Feel free to substitute other vegetables for the carrots, such as broccoli, bell peppers, or snow peas.
- If you don't have an Instant Pot, you can easily adapt this recipe for a slow cooker or stovetop.
- Serve over noodles, quinoa, or cauliflower rice for a different flavor profile.
- Make it a complete meal by adding some steamed green beans or a side salad.
Enjoy!
