Pressure Cooker Beef Loin With Sauce
Pressure Cooker / Instant Pot Mongolian Beef
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Instant Pot Mongolian Beefiness is a fast one-pot weeknight recipe made with sliced flank steak in a delicious ginger-garlic sauce. It's an easy pressure cooker version of PF Changs popular beef dish.

❤️ Why You'll Dear This Recipe: This is one of our become-to weeknight dinner recipes considering it'south ready in xxx minutes, is mostly hands-off, and is jam-packed with rich Asian flavors. Serve it with white rice for a complete meal without any stress.
Update: We make this Mongolian beef recipe all the time, so I've updated the recipe and post with new tips and photos to aid you perfect information technology.

How to Make Instant Pot Mongolian Beefiness
Way dorsum in 2012, a reader asked me to convert Just a Sense of taste's Mongolian Beef recipe to a non-spicy pressure cooker version. It's been a reader-favorite ever since!
Even though it's a pressure cooker recipe, I start by browning the flank steak in the pressure cooking pot. You can skip this step if you're in a pinch, but I highly recommend information technology for the all-time flavor.
Tip: The fundamental to getting a corking sear on your steak is to avoid crowding the pot. Cook in batches until everything is nicely browned, so be certain to deglaze the pot with broth and scrape up the browned bits.
Once your beef is ready to get, you'll build the sauce with:
- Garlic.
- Soy sauce. This adds umami and saltiness.
- Brown sugar. In a pinch, yous can use regular white sugar or honey.
- Ginger. Fresh is best for the boldest flavor, but yous tin utilise dried to tone information technology downwards.

Trick for Slicing Flank Steak
Honestly, the easiest way to go thinly sliced flank steak is to ask your butcher.
(Jenn here: I honestly didn't I could ask the butcher to do this until I went grocery shopping with Barbara. It might add a few minutes to the shopping trip, simply they ever become it perfectly thin and it saves then much more than time at dinner time.)
If yous're cutting your steak yourself, my favorite fashion to cut it is to put information technology in the freezer for 30 minutes, then take information technology out and slice information technology with a sharp knife. The quick chill time makes it concord its shape meliorate when cutting, then it's easier to get consistent and thin slices.

Thickening Mongolian Beef
The stove top method for Mongolian beef stir-fry calls for coating the sliced beef in cornstarch before cooking. This helps absorb some of the liquid from the soy sauce and other ingredients.
Only because thickeners can cause burning on the bottom of an Instant Pot, the best way to thicken up the sauce in this dish is afterward it's finished cooking.
Add together a simple slurry of cornstarch and water to the pot. Then use the Saute characteristic to bring the sauce to a simmer. It will thicken up nicely and the sauce volition coat the beef nicely.

What to Serve with Instant Pot Beef
This is a stir-fry style dish that goes keen with cooked grains. Try serving your Mongolian beefiness with fluffy Instant Pot white or brown rice. For something more than adventurous try Pressure level Cooker Forbidden Blackness Rice.
For a little extra crunch and color on top of the dish, spiral your plate with white sesame seeds. And if y'all like some heat, try a nuance of hot pepper flakes.

Freezing Beefiness Stir-Fry
Yous can hands freeze this dish for later. Merely let it cool fully, then identify information technology in an closed freezer-safe container.
If y'all programme to defrost the dish in your Instant Pot, I recommend freezing it in a estrus-condom container and so it can become directly into your pressure cooker.
Employ this guide to using the pot-in-pot method to defrost and reheat food in your Instant Pot.
More than Instant Pot Beefiness Recipes
- Instant Pot Beef and Broccoli has sliced beef, crisp-tender broccoli in a savory garlic sauce.
- Pressure Cooker Beef Stroganoff has a creamy sauce that'southward succulent over springy butter noodles.
- Old-Fashioned Instant Pot Beef Stew is a rich and comforting wintertime dish that's great with mashed potatoes.

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Ingredients
- two pounds flank steak, cutting into 1/4" strips
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced or pressed
- i/2 cup soy sauce
- 1/two cup h2o
- 2/3 loving cup night brownish sugar
- ane/2 teaspoon minced fresh ginger
- 2 tablespoon cornstarch
- 3 tablespoons water
- iii green onions, sliced into 1-inch pieces
Instructions
- 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 non oversupply. Transfer meat to a plate when browned.
- Add together the garlic and sauté 1 minute. Add together 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 hat.
- Combine the cornstarch and iii tablespoons h2o, whisking until smoothen. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a eddy, stirring constantly until sauce thickens. Stir in green onions.
Diet Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 415 Full Fatty: 15g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 119mg Sodium: 1261mg Carbohydrates: 25g Fiber: 0g Sugar: 20g Protein: 44g
Nutrition data is calculated by Nutritionix and may non e'er be accurate.
Source: https://www.pressurecookingtoday.com/pressure-cooker-mongolian-beef/
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