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Ingredients
1-1.5 pounds flank steak (, sliced across the grain)
1 tablespoon cornstarch
1 tablespoons extra virgin olive oil
1/2 cup brown sugar (or 2/3 cups I prefer the version with more sugar)
10 cloves garlic (, minced)
1 tablespoon fresh ginger (, minced)
1/2 cup lite soy sauce
1 cup water
1 tablespoon rice vinegar
1 teaspoon red pepper flakes
2 tablespoons cornstarch
1/2 cup water
1/4 cup green onions (, chopped)
1 teaspoon sesame seeds
Directions
- Add sliced beef to a large ziplock bag, add 1 tablespoon cornstarch and shake well to coat the beef evenly.
- Add the oil to hot pan, 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!)
- Add the rest of the ingredients up to and including the pepper flakes to the instant 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.
- Add the beef and stir until coated in sauce.
- Close lid and pressure cook at High Pressure for 8 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure after the 10 mins NPR. Open the lid.
- Make a cornstarch slurry by mixing the rest of the cornstarch with water until fully combined.
- With the Instant Pot on, 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 over rice and garnish with fresh chopped green onions and sesame seeds.