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In just ten minutes you can create this instant Mongolian beef pot recipe that will blow your mind. A little sweet mixed with salty and that creamy sauce make this Mongolian meat a must-have dinner this week.
If you've been on my blog, you know that I love creating dishes that taste even better than the ones on the go, like my General Tso chicken and my beef and broccoli. It gives you that better than restaurant quality without having to leave your kitchen!
And if you have leftovers, you can save them for the next day! This instant pot dish is sure to become a new favorite dish in your home as it is in ours.
You can serve this alone, on a bed of rice, or even on a side of noodles. I like to mix how I serve it only for variety and also what items I have stored in my pantry!
I am a fan of that sweet and salty factor of this Mongolian meat. Brown sugar combined with garlic, salty soy sauce creates this creamy sauce that is incredibly addictive. Each bite is just happiness to me; I could eat the whole pan if I don't control myself.
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It's one of those foods that, even if you're not hungry, it would be hard to say no too! Do you have food you can't resist?
Tips for Cooking Mongolian Instant Pot Beef
I like that the butcher cuts my steak into thin slices, or sometimes you can buy pre-cut packages from your local stores. Now if you cut it, consider cutting the steak fairly thin, this helps it cook quickly and further absorbs the flavor of the sauce.
Now you can use light or dark brown sugar, and I think dark brown sugar adds a new dimension of sweetness that you don't get in the light. It works, but if you're in the dark, give it a try and see how you like it!
Corn starch is essential if you change for flour you will not get the same results. It will be more of a squishy mess and will not have that spicy texture. Lastly, I love using fresh garlic because it adds that touch of garlic to the plate.
I think that using minced or even dried meat does not give you the same richness. Now, if you don't have fresh by all means, you can use what you have, but you may notice that it is missing a bit on the plate.
I think you guys will gobble up this dish! It's a popular dish here at Adventures of a Nurse!
Performance: 6 6
Preparation time: 10 minutes
Time to cook: 10 minutes
Total time: 20 minutes
In just ten minutes you can create this instant Mongolian beef pot recipe that will blow your mind.
- 1.5 pounds flank steak
- 3/4 cup brown sugar
- 3/4 cup soy sauce
- 2 cloves of garlic
- 3/4 cup beef broth
- 2 tablespoons cornstarch
- 2 tablespoons of sesame oil
- 1 cup grated carrots
- Sautéed placepot.
- Add oil, meat, and garlic.
- Pour in the carrots, soy sauce, brown sugar, and broth.
- Manual high pressure 10 minutes
- Quick release
- Put the pot back in sauté and boil
- Whisk in cornstarch.
- Continue sautéing for about 2-3 minutes until sauce thickens
Yield: 6 Serving Size: 6 Amount per proportion: Calories: 383 Total Fat: 14 g Saturated Fat: 5 g Trans Fat: 0 g Unsaturated Fat: 8 g Cholesterol: 90 mg Sodium: 1945 mg Carbohydrates: 28 g Fiber: 1 g Sugar: 23 g Protein: 35 g
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meat instantaneous Mongolian beef