(Inside: You only get one chance a night to really make your tastebuds throw a little party and be happy you made what you worked so hard for. This Instant Pot Mongolian Beef is your chance tonight. This recipe is definitely one of the best Asian food recipes I’ve had in a long time.)
Dude. I am so bored sometimes with the same ‘ole meals.
But this Instant Pot Mongolian Beef?!
Freaking party in my mouth.
Makes me wish I’d named this site “inside my mouth party.”
Just sayin’.
And the meal itself was so fast–well, and it would have been faster if my husband hadn’t wanted to eat it on the back porch–and spent an hour power washing the furniture. Sigh.
Every time summer rolls around, it’s the same thing. LOL!
But, at least the Instant Pot Mongolian Beef was fast.
And I could have added veggies at the end, but I was sadly out of carrots and broccoli.
Yeah, both at once. Go figure.
Whatever, though, the Instant Pot Mongolian Beef is so fanfreakingtastic all by itself.
It doesn’t need any veggies.
It stands alone.
But, if you don’t have beef, you can’t make Instant Pot Mongolian Beef.
So, go ahead and pin this, that way you have it when you finally get your beef.
Instant Pot Mongolian Beef
Instant Pot Mongolian Beef
You only get one chance a night to really make your tastebuds throw a little party and be happy you made what you worked so hard for. This Instant Pot Mongolian Beef is your chance tonight. This recipe is definitely one of the best Asian food recipes I've had in a long time.
Ingredients
- 1½ lbs. beef flank steak, cut into strips
- 1½ c. beef stock
- 3-4 cloves garlic, finely minced
- ½ c. soy sauce
- 1 T. honey
- 2 T. toasted sesame oil
- Salt and black pepper, to taste
- 2 T. arrowroot
- 3 c. rice, cooked
- 1 T. toasted sesame seeds, optional
Instructions
- Add flank steak to Instant Pot.
- In a medium glass bowl, whisk beef stock, garlic, soy sauce, honey, and sesame oil. Season with salt and black pepper, to taste. Pour mixture on top of beef.
- Cover Instant Pot, lock lid, and seal vent.
- Cook on "Manual/High" for 10 minutes. Quick release once done cooking.
- Remove ¼ cup of liquid and stir in the arrowroot. You could also substitute the arrowroot for 2 T. of cornstarch. Use a fork or whisk to combine it together. Add the mixture back into the pressure cooker and stir. You will notice the liquid begin to thicken as it sits.
- Serve over white rice or brown rice and enjoy!
Nutrition Information
Yield 4 Serving Size 1 gramsAmount Per Serving Calories 605Total Fat 22gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 13gCholesterol 134mgSodium 2174mgCarbohydrates 43gFiber 1gSugar 5gProtein 55g
Party on, dude!
Catch you the flip side.
