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.

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Recipe Summary

prep:
10 mins
cook:
45 mins
additional:
5 mins
total:
1 hr
Servings:
8
Yield:
2 pounds of flank steak
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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®) 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.

Nutrition Facts

257 calories; protein 16.4g; carbohydrates 28.2g; fat 10g; cholesterol 35.7mg; sodium 724.6mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/19/2019
Well somehow making stir fry in the pressure cooker didn't seem quite right and mine did end up with quite mushy vegetables. But I did put it on for 16 min instead of 12 - I guess because I made 1 1/2 recipes so I thought it might take longer? I rated it 4 stars for flavor however. Not sure how the other reviewer ended up with dry meat; I had so much liquid and not enough time to reduce it as much as I wanted so it was very stew-like. I used half the sugar which was plenty. What I learned from this recipe was the garlic! Roasting a whole head of garlic (or 1 1/2 in my case) in the oven and then adding it all to the meal was delicious! I probably doubled the ginger which was still mild. I also added more than a little oil - probably 1/3 - 1/2 cup lard. The meat had no fat so it needed it. I don't think this recipe created a time savings over stir-frying since you had to reduce the resulting liquid. Next time I will probably just stir-fry it but keep all that garlic & flavor! My meat came out very tender which was great and I do wonder if I'd need to pressure cook the meat to get it that tender quickly. Perhaps I'll pressure cook the meat and stir-fry everything else when I make it again. Read More

Most helpful critical review

Rating: 2 stars
08/01/2018
Taste was good but beef was dry. Not wasting steak on it again. Read More
6 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
10/10/2020
Even with cutting the sugar in half and adding twice the water I found it too sweet for my tastes. The only way I could temper it was by adding a *lot* of rice, unsalted peanuts, and some la choy crunchy noodles. Cut the sugar down to say 1/4th and it would be a solid winner imho. Read More
Rating: 4 stars
12/19/2019
Well somehow making stir fry in the pressure cooker didn't seem quite right and mine did end up with quite mushy vegetables. But I did put it on for 16 min instead of 12 - I guess because I made 1 1/2 recipes so I thought it might take longer? I rated it 4 stars for flavor however. Not sure how the other reviewer ended up with dry meat; I had so much liquid and not enough time to reduce it as much as I wanted so it was very stew-like. I used half the sugar which was plenty. What I learned from this recipe was the garlic! Roasting a whole head of garlic (or 1 1/2 in my case) in the oven and then adding it all to the meal was delicious! I probably doubled the ginger which was still mild. I also added more than a little oil - probably 1/3 - 1/2 cup lard. The meat had no fat so it needed it. I don't think this recipe created a time savings over stir-frying since you had to reduce the resulting liquid. Next time I will probably just stir-fry it but keep all that garlic & flavor! My meat came out very tender which was great and I do wonder if I'd need to pressure cook the meat to get it that tender quickly. Perhaps I'll pressure cook the meat and stir-fry everything else when I make it again. Read More
Rating: 2 stars
08/01/2018
Taste was good but beef was dry. Not wasting steak on it again. Read More
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Rating: 4 stars
10/31/2020
Started this recipe at step 4 and it turned out great the only thing I will do differently is grill the meat first, cut it up then cook it in with the sauce. Read More
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