Instant Pot® Mongolian Beef Popular Recipes

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Instant Pot® Mongolian Beef

"One of my husband's and son's favorites is Mongolian beef from that popular Chinese-American restaurant chain... I thought I'd surprise them and whip up an Instant Pot® recipe of their favorite dish... it got a rating of approval from them. Serve over rice."

Ingredients :

• 1 head garlic
• 2 pounds flank steak
• salt and ground black pepper to taste
• 1 tablespoon olive oil
• 2 sweet onions (such as Vidalia®), cut into wedges
• 2/3 cup dark brown sugar
• 1/2 cup water
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1/2 cup liquid amino acid (such as Bragg®)
• 1/2 teaspoon minced fresh ginger root
• 3 tablespoons water
• 2 tablespoons arrowroot powder
• 3 green onions, cut in 1-inch pieces

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush unpeeled garlic cloves with a small amount of olive oil and wrap in a piece of aluminum foil.
• Bake in the preheated oven until garlic cloves are tender and browned, about 20 minutes. Let cool; remove skin from cloves.
• Season steak with salt and pepper. Add oil to a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Cook steak in batches until browned, about 8 minutes. Do not crowd the pot. Transfer beef to a plate.
• Saute garlic in the pot until fragrant, about 1 minute. Add onions, brown sugar, 1/2 cup water, green bell pepper, red bell pepper, liquid aminos, and ginger. Stir to combine. Add browned beef and any accumulated juices.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Combine 3 tablespoons water and arrowroot powder in a bowl; whisk until smooth. Add mixture to the sauce in the pot, stirring constantly. Select Simmer mode and bring to a boil; stir constantly until sauce thickens, about 5 minutes. Stir in green onions.

Notes :

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