Mongolian

Ingredients

• 1-1.5 pounds flank steak (sliced across the grain)
• 1 tablespoon cornstarch 1 tablespoon extra virgin olive oil (or sesame oil)
• 1/2 cup brown sugar (or 2/3 cups - I prefer the version with more sugar)
• 8-10 cloves garlic (minced - use less if you prefer it less garlicky)
• 1 tablespoon fresh ginger (minced)
• 1/2 cup lite soy sauce 1 cup water
• 1 tablespoon rice vinegar
• 1 teaspoon red pepper flakes

Cornstarch Slurry:

• 2 tablespoons cornstarch
• 1/2 cup water

Garnish:

• 1/4 cup green onions (chopped)
• 1 teaspoon sesame seeds

Sear the beef:

• Heat up your pressure cooker: press Sauté -> click on the Adjust button -> select More to get the Sauté More function, which means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.
• Add sliced beef to a large ziplock bag, add 1 tablespoon cornstarch and shake well to coat it evenly.
• Add the oil to the hot Instant Pot, once the oil is hot, add the beef and sauté for 2- 3 minutes, stirring a few times. If needed brown the beef in batches, you don’t want to add too much as it will start releasing juice and it won’t brown well.
• Note: You can also skip browning the beef and just add it to the pot! If bits of beef stock to the pot, add 1/2 water and deglaze the pot. Using a wooden spoon scrape the bottom of the pot. You can discard that liquid if wanted.

Add the rest of the ingredients:

• Add the rest of the ingredients to the pot: minced garlic, minced ginger, lite soy sauce, brown sugar, water, rice vinegar, and red pepper flakes. You can add less sugar, based on your taste and preference.
• Stir well until all the ingredients are combined and coated in sauce.

Pressure Cook:

• Close lid and pressure cook at High Pressure for 8 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure manually. Open the lid.

Thicken the Sauce:

• Make the cornstarch slurry, in a small bowl mix cornstarch with water until fully combined.
• With the Instant Pot on the Sauté function, add the slurry to the pot, stir to combine, and cook for 2-3 minutes on Sauté, stirring occasionally, until the sauce thickens.
• Turn off the Instant Pot and let the Mongolian Beef sit for 8-10 minutes before serving, in this time the sauce will settle and thicken more.

Serve:

• Serve over rice and garnish with fresh chopped green onions and sesame seeds.