It’s safe to say I am a fan of my Instant Pot. I’m not forgetting about my beloved slow cooker but this multicooker makes food in a flash. Don’t worry, ‘Betty Crockpot’ lives on! The recipe I tried this week was inspired by the very first meal I made in my Instant Pot, Beef and Broccoli. That dish was delicious and I honestly regret not posting it for you all to try out. While I wanted to make it again, I ultimately decided this ten-minute Mongolian Beef was worth a try and I was not disappointed.
It’s really remarkable how fast meals are made in this magical Instant Pot. While the anxiety of pressure cooking still lives within me, I’m growing more and more comfortable with my nifty new device. This recipe was more involved than my past recipes. There was more switching from one mode to the next and I was really surprised at how seamlessly I could switch from one mode to the next. The biggest shock was how quickly the meat and sauce came to a boil before adding cornstarch to thicken the sauce. I had almost walked away from the pot and realized it was already at a rolling boil. I’ve barely used all its functions and the Instant Pot is amazing me every time.
To be honest, I’m really enjoying the Asian style dishes I’ve tried so far in my pot. I don’t order take-out too often but my dishes are blowing any of my local take-out options out of the water. This recipe is flavorful, the beef is tender and juicy, and it tasted even better the next day, that’s much more than I can say for certain take-out restaurants around me plus I didn’t have to wait 30 or more minutes for delivery. How can you beat that? I’m totally on board with homemade meals made in half the time and I hope you Instant Pot fans out there try this delightful dish!
What You Need:
- 1.5 pounds flank steak
- 3/4 cup brown sugar
- 3/4 cup soy sauce
- 4 cloves garlic
- 3/4 cup water
- 3 Tbs. cornstarch
- 2 Tbs. sesame oil
- 1 cup shredded carrots
- Cooked rice
Instructions:
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Set Instant Pot to saute setting.
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Add oil, steak, and garlic inside the pot and begin to saute for 1-2 minutes.
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Add in carrots, soy sauce, brown sugar, and water.
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Set Instant Pot to manual High pressure for 10 minutes.
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After the 10-minute cycle press the quick release valve.
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Turn your Instant Pot back to saute and bring contents to a boil.
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Whisk in the cornstarch.
- Continue on saute for about 2-3 minutes until sauce thickens.
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Serve over cooked rice and enjoy!
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Set Instant Pot to saute setting.
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Add oil, steak, and garlic inside the pot and begin to saute for 1-2 minutes.
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Add in carrots, soy sauce, brown sugar, and water.
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Set Instant Pot to manual High pressure for 10 minutes.
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After the 10-minute cycle press the quick release valve.
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Turn your Instant Pot back to saute and bring contents to a boil.
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Whisk in the cornstarch.
- Continue on saute for about 2-3 minutes until sauce thickens.
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Serve over cooked rice and enjoy!
Inspired by this recipe.
DCdishes 