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Instant Pot Mongolian Beef Recipe

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This recipe for Instant Pot Mongolian Beef, by , is from From My House to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tammy Giesick


2 lbs top sirloin or flank steak, trimmed of gristle and thinly sliced against the grain
2 Tbsp vegetable oil
1 tsp ginger, minced
2 to 3 cloves garlic, minced
1/2 cup water
1 cup LOW SODIUM soy sauce
1.5 cups dark brown sugar
2 Tbsp cornstarch
3 Tbsp cold water
Green Onions, Chopped
White Rice, cooked

Turn the instant pot to sauté on high. Once the pot is hot add oil and brown meat in 2 or 3 batches. Do not crowd. Transfer meat to a plate when browned.
Add the garlic and ginger and sauté, while stirring, 1 minute. Add water, soy sauce, and brown sugar. Stir to combine.
Add browned beef and any accumulated juices. Make sure the valve is sealed and press manual. Set the timer for 12 minutes.
When beep sounds turn pressure cooker off and use a quick pressure release. When the valve drops carefully remove the lid. Turn the instant pot off.
In a small bowl, Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Turn the instant pot back on and select saute and stir constantly until sauce thickens. Stir in green onions. Serve over cooked rice and ENJOY!




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