Instant Pot Mongolian Beef

  • ¾ cup soy sauce
  • 1 cup water
  • ⅔ cup brown sugar
  • 2 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • ½ teaspoon red pepper flakes
  • 2 lb. round or sirloin steak, cut into bite-sized strips
  • 4 cloves garlic, minced
  • 2 teaspoon fresh ginger, minced
  • ¼ cup cornstarch
  • 1 cup shredded carrots
  • 2 green onions, sliced

Add the soy sauce, water, brown sugar, rice vinegar, sesame oil, and red pepper flakes to the instant pot; mix to combine. Add the sliced beef, garlic, and ginger; mix until everything is well-coated in the sauce.

Secure the lid to the Instant Pot and turn the venting knob to the sealing position. Select "pressure cook" on high and adjust the time to 10 minutes.

When the time is over, let the pressure naturally release for 5 minutes. Then, carefully turn the vent to "venting," to release any extra pressure. Press “cancel” and remove the lid.

In a small bowl or cup, mix the cornstarch with ¼ cup water. Add the mixture to the beef; stir to combine and thicken.

Add the shredded carrots and sliced green onions and stir until mixed and warm.

  • Yields: 6-8 servings
  • Preparation Time: 30 minutes

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