Sizzling Sunday Q&A Live Demo - Instant Pot Mongolian Beef

beef flank steak

🥗Healthier: chicken breast

💰Cheaper: beef chuck

Chicken breast reduces fat while beef chuck is more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce cuts down on salt intake.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is budget-friendly.

Slice Flank steak against the grain at an angle into thin slices. Cut each slice into large pieces.

In a separate bowl combine Soy Sauce, Brown Sugar, Beef Broth, Hoisin Sauce, Sesame Sauce, ginger and Red Pepper Flakes. Set Aside.

Heat Instant Pot to Saute' and allow to get hot. Add olive Oil, and garlic.

Add sliced meat and cook for 90 seconds per side. Turn Instant Pot off.

Add liquid mixture to Instant Pot and Beef. Stir.

Set to Manual for 4 minutes and Quick Release (QR).

In a separate bowl combine Cornstarch and water to make a slurry.

Add slurry to Instant Pot and heat through while stirring. Sauce will thicken.

Add Julienne carrots and close lid for 1 minute. Garnish with Green onions and sesame seeds. Serve over rice, fresh steamed vegetables, or noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens