Instant Pot Mongolian Beef
Description
Fire up your Instant Pot to make this Mongolian beef dish of flank steak, onions, and peppers cooked with roasted garlic.
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
•
2/3 cup dark brown sugar
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1/2 cup water
•
1 green bell pepper, sliced
•
1 red bell pepper, sliced
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1/2 cup liquid amino acid (such as Bragg®)
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1/2 teaspoon minced fresh ginger root
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3 tablespoons water
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2 tablespoons arrowroot powder
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3 green onions, cut in 1-inch pieces
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Brush unpeeled garlic cloves with a small amount of olive oil and wrap in a piece of aluminum foil.
3
Bake in the preheated oven until garlic cloves are tender and browned, about 20 minutes. Let cool; remove skin from cloves.
4
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.
5
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.
6
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.
7
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
8
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.