Instant Pot Mongolian Beef

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner while pork is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium reduces salt intake; tamari is gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index; white sugar is often cheaper.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier; canola oil is often less expensive.

Slice flank steak against the grain into thin slices.

Turn on the sauté setting on the Instant Pot.

Add sesame oil, minced ginger, sliced jalapenos, minced garlic, and sliced flank steak to the pot.

Cook for about 5 minutes until the beef is browned and the vegetables are softened.

In a mixing bowl, combine beef broth, soy sauce, brown sugar, and rice wine vinegar; mix until sugar is dissolved.

Pour the sauce mixture into the Instant Pot, cover, and lock the lid.

Cook on manual high pressure for 8 minutes, then quick release the pressure.

Remove half a cup of the broth from the Instant Pot and place it in a mixing bowl.

Mix in cornstarch until there are no lumps.

Return the mixture to the Instant Pot and cook on sauté setting for an additional 2 minutes.

Turn off the sauté setting and allow the Mongolian beef to rest for 3 to 5 minutes for the broth to thicken.

Garnish with chopped green onions and serve over rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens