Mongolian Beef-Instant Pot

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"Mongolian Beef is a dish that comes to us from the minds of Taiwanese chefs. This Instant Pot version is quick and easy."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (313.4 g)
  • Calories 446
  • Total Fat - 14.5 g
  • Saturated Fat - 5 g
  • Cholesterol - 117.4 mg
  • Sodium - 3088.8 mg
  • Total Carbohydrate - 37.8 g
  • Dietary Fiber - 1.4 g
  • Sugars - 27.4 g
  • Protein - 40.4 g
  • Calcium - 71.7 mg
  • Iron - 3.1 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0.1 mg

Step 1

Place the beef in the freezer for about 20 minutes before slicing. Cut flank steak across the grain into 1/4 inch slices.

Step 2

In a bowl, combine soy sauce, brown sugar, water, red pepper flakes, ginger and garlic.

Step 3

Add beef strips and shredded carrots to the Instant Pot bowl. Pour the sauce over the beef and mix well until everything is coated in the sauce.

Step 4

Seal and cook on high pressure for 8 minutes.

Step 5

After 8 minutes, reduce the pressure naturally so the beef cools for about 10 minutes. In a small bowl, combine the water and the cornstarch until it is smooth.

Step 6

Hit the SAUTE button and pour in the cornstarch mixture. Let the sauce boil until it thickens (about 1-2 minutes).

Step 7

Pour the beef into a platter and garnish with green onions. Serve with cooked rice.

Tips & Variations


No special items needed.

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