Instant Pot Mongolian Beef

Written by on in Dinner, Uncategorized

The Instant Pot is a great way to turn otherwise chewy meat into be mouthwateringly tender morsels. Key to getting the meat tender is cutting against the grain and slicing it thin. This recipe is simple but tasty combining sweet and salty flavors into a satisfying meal.

Instant Pot Mongolian Beef
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Instant Pot Mongolian Beef

Recipe by The Cooking LawyerCourse: DinnerCuisine: AsianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Ingredients

  • 1.5 lbs, London Broil, sliced super thin, against the grain

  • 3 TBS corn starch, reserved

  • 1/2 cup light soy sauce

  • 1/2 cup beef broth

  • 1/2 cup dark brown sugar

  • 5 cloves garlic, minced

  • 1 tsp freshly grated ginger

  • 1 tsp of sesame oil

  • 1 tsp crushed red pepper flakes

  • Black pepper

  • 1 cup water

  • Nonstick cooking spray

  • Optional, slice scallions, for garnish

  • Optional, toasted sesame seeds, for garnish

Directions

  • Slice London broil and place in a bowl.
  • Toss sliced beef with 1 TBS of corn starch, reserving the remaining corn starch for after the pressure cooking.
  • Turn instant pot to saute mode.
  • Spray the basin of the instant pot with non-stick cooking spray.
  • Optional, Brown the London broil for 1-2 minutes. Be careful not to overcrowd the pan. You can do this step in batches.
  • Whisk together broth, soy sauce, brown sugar, crushed red pepper, black pepper, sesame oil, ginger, and soy sauce.
  • If you browned the meat, scrap any brown bits up by de-glazing with some of the sauce.
  • Place meat and sauce in the basin of the instant pot. Seal and set to 8 minutes of high pressure.
  • Once down cooking, manually release the pressure.
  • Turn to saute mode.
  • Mix 2 TBS of corn starch that had been reserved with 1 cup of water. Whisk to remove any lumps.
  • All corn starch slurry to basin of instant pot. Stir well.
  • Allow sauce to thicken for about 2=3 minutes.
  • Add garnish of sesame seeds or scallions if desired. Serve over rice with vegetable.

Notes

  • I was pleasantly surprised how easy it was to use the saute mode after the pressure mode to make the sauce right in the instant pot. Usually I take some of the broth and add the corn starch slurry on the stove. I liked saving the extra work (and clean up of another pot.)

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