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Mongolian Beef
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: https://www.pressurecookingtoday.com/pressure-cooker-mongolian-beef/print/
| 2 pounds | flank steak, cut into 1/4″ strips or sliced thin |
| 2 tablespoons | vegetable oil |
| 4 cloves | garlic, minced or pressed |
| 1 cup | soy sauce |
| 1/2 cup | water |
| 1 1/3 cups | dark brown sugar |
| 1 teaspoon | minced fresh ginger |
| 2 tablespoon | cornstarch |
| 3 tablespoons | water |
| 3 | green onions, sliced into 1-inch pieces |
DIRECTIONS:
Season beef with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned – do not crowd. Transfer meat to a plate when browned.
Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.
Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.
When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.
*sauce is adapted from original recipe
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