Ingredients
Equipment
Method
- Cut the beef into 1/4 inch thick strips against the grain. Remove any large gristle or excess fat.
- Lightly season the beef strips with salt and pepper.
- Set the Instant Pot to the browning or saute mode. Add 1 tablespoon canola oil to the bowl of the Instant Pot. Once hot, add the beef in batches, cooking until no longer pink on either side. Remove the meat to a plate and set aside.
- Add the remaining tablespoon of oil to the pot and add the chopped garlic. Cook until fragrant, about 30 seconds.
- Add soy sauce, water, packed brown sugar and grated ginger to the pot and stir to combine.
- Return the browned beef and any accumulated juices from the plate back into the instant pot. Stir to coat all of the meat with the sauce.
- Seal the instant pot with the lid and select high pressure. Cook for 15 minutes and then quick release the pressure and remove the lid.
- In a small container, mix 3 tablespoons of water into the 2 tablespoons of cornstarch, using a fork to incorporate. Add the cornstarch mixture into the hot Mongolian Beef and stir until well combined.
- Turn the instant pot back to saute and stir just until the sauce thickens.
- Turn off the Instant Pot, stir in the chopped green onions and serve immediately over cooked rice. Enjoy!