Pressure Cooker Mongolian Beef


2 pounds flank steak, cut into 1/4″ strips
1 tablespoon vegetable oil
4 cloves garlic, minced or pressed
1/2 cup soy sauce
1/2 cup water
2/3 cup dark brown sugar
1/2 teaspoon minced fresh ginger
2 tablespoon cornstarch
3 tablespoons water
3 green onions, sliced into 1-inch pieces

sprinkle beef with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches till all meat is browned, do not crowd. Place meat to a plate when browned.
Add the garlic and fry one minute. Add soy sauce, brown sugar, 1/2 cup water, and ginger. Stir to combine.
Add browned beef and any accumulated juices. Then select High Pressure. Set timer for 12 minutes.
When beep sounds turn pressure cooker off then use a quick pressure release. When valve drops carefully remove the lid.
Combine the cornstarch and three tablespoons water, whisking until smooth. Then add cornstarch mixture to the sauce in the pot stirring constantly. Next select Simmer and bring to a boil, stirring constantly till sauce thickens. Stir in green onions.

Print Friendly