Description
Satisfy your takeout cravings with this flavorful and tender Instant Pot Mongolian Beef. Juicy slices of flank steak coated in a savory sauce with a hint of sweetness, this dish is sure to become a family favorite.
Ingredients
Units
Scale
Ingredients for Instant Pot Mongolian Beef:
- 1 1/2 pounds flank steak
- 1/2 cup cornstarch
- 2 tablespoons olive oil
- 3/4 cup low sodium soy sauce
- 3/4 cup dark brown sugar (you can use light brown sugar instead)
- 1/2 cup low sodium beef broth
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon minced fresh ginger
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 3 green onions, sliced
- 1 teaspoon sesame seeds
Instructions
- Cut Flank Steak: Cut flank steak against the grain into thin slices. Cut longer slices in half so that they are bite-sized.
- Coat Steak: Place flank steak slices in a medium bowl and add cornstarch. Stir until evenly coated. Let sit for 10 minutes.
- Prepare Sauce: In a medium bowl, mix together soy sauce, brown sugar, beef broth, vinegar, sesame oil, ginger, garlic, and crushed red pepper flakes.
- Sear Steak: Turn Instant Pot to ‘Saute’ mode. Add 1 tablespoon of oil and sear flank steak in batches until browned on both sides. Be cautious not to crowd the flank steak. Hit ‘Cancel’ on the Instant Pot.
- Cook Beef: Return all flank steak to the Instant Pot. Pour sauce over it. Place the lid on and set to Manual (High Pressure) for 10 minutes. Ensure the valve is in a sealing position.
- Release Pressure and Serve: When done, do a quick pressure release. Stir in green onions. Sprinkle with sesame seeds and serve with rice.
Notes
- If preferred, you can sear the flank steak in a large skillet.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 19g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
