I have made this recipe a few times and it has become a family favorite! If you like a lot of sauce then double the sauce ingredients. YUM!
Pressure Cooker Mongolian Beef
Yield: 6 servings
2 lbs of flank steak thinly sliced against grain and in strips
1 T . oil of choice
4 cloves of garlic minced or pressed
1⁄2 c. soy sauce or braggs aminos
1⁄2 c. water
1/4 cup dark brown sugar
1/2 teaspoon minced fresh ginger
2 tablespoon cornstarch (you may also want to use a bit less to make your sauce a little thinner)
3 T water
3 green onions, sliced into 1-inch pieces
1. Season beef with salt and pepper. Put oil in the cooking pot and select sauté. When oil begins to sizzle, brown meat in batches until all meat is browned – do not crowd. Transfer meat to a plate when browned.
2. Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine. Make sure you scrape the bottom of the pan.
3. Add browned beef and any accumulated juices. Select Meat/Stew. Set timer for 12 minutes.
4. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
5. Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Sauté and bring to a boil, stirring constantly until sauce thickens (about 1-2 minutes). Stir in green onions.
FOR CROCKPOT BROWN ON STOVE THEN COOK ON LOW FOR 6 HOURS TO THICKEN ADD CORNSTARCH AND WATER AND COOK ON HIGH 15 MIN
I served this over a rice/quinoa blend with broccoli or cauliflower rice
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Recipe adapted from and photo cred goes to Pressure Cooking Today