HEALTHY INSTANT POT MONGOLIAN BEEF
HEALTHY INSTANT POT MONGOLIAN BEEF
INGREDIENTS
1 1/2 pound side steak
1/3 cup of liquid coconut aminos or soy sauce
4 cloves of garlic chopped
1 teaspoon of fresh ginger root grated
1/2 cup of water
4 stalks of spring onions (spring onions)
4 tablespoons of honey
1 tablespoon of cornstarch
2 cups of broccoli flowers chopped into small pieces
Sesame top optional
2 cups of quionoa or brown rice optional to serve
INSTRUCTION
- Cook the brown rice or quinoa according to the package insert and set aside.
- Cut the flank steak thinly against the grain and set aside. Turn on the instant pot and press the "Saute" button. Let it heat up, then add the steak and briefly fry on each side.
- While the steak is burning, whisk the coconut aminos or soy sauce with the chopped garlic, chopped ginger and water.
- When the steak is browned, remove the frying function in the instant saucepan and pour the liquid mixture over the browned steak. Close the lid and press the manual (or quick cook button) on the instant pot and set the time to 11 minutes.
- While the beef is cooking, whisk the cornstarch and 3 tablespoons of cold water
- If the instant pot beeps, release the vent immediately and then carefully open the lid. Stir in the honey, stir in the cornstarch and water mixture and add the chopped broccoli.
- Press the "Saute" button again and heat the beef and sauce with constant stirring until the sauce thickens and the broccoli is cooked for about 3-5 minutes.
- Serve the Mongolian beef over brown rice or quinoa and top with chopped shallots and sesame seeds.
Article is adapted from site.