Instant Pot Mongolian Beef
Ingredients
- 1 head garlic
- 2 pounds flank steak
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- 2 sweet onions (such as Vidalia®), cut into wedges
- ⅔ cup dark brown sugar
- ½ cup water
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- ½ cup liquid amino acid (such as Bragg®)
- ½ teaspoon minced fresh ginger root
- 3 tablespoons water
- 2 tablespoons arrowroot powder
- 3 green onions, cut in 1-inch pieces
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Brush unpeeled garlic cloves with a small amount of olive oil and wrap in a piece of aluminum foil.
- Bake in the preheated oven until garlic cloves are tender and browned, about 20 minutes. Let cool; remove skin from cloves.
- Season steak with salt and pepper. Add oil to a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Cook steak in batches until browned, about 8 minutes. Do not crowd the pot. Transfer beef to a plate.
- Saute garlic in the pot until fragrant, about 1 minute. Add onions, brown sugar, 1/2 cup water, green bell pepper, red bell pepper, liquid aminos, and ginger. Stir to combine. Add browned beef and any accumulated juices.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Combine 3 tablespoons water and arrowroot powder in a bowl; whisk until smooth. Add mixture to the sauce in the pot, stirring constantly. Select Simmer mode and bring to a boil; stir constantly until sauce thickens, about 5 minutes. Stir in green onions.
Source
Original recipe: View Original