Pressure Cooker Mongolian Beef

My family devoured this dish! Yours will too, so keep plenty of beef on hand in your freezer for making this recipe often. 

Pressure Cooker Mongolian Beef

2 lbs top sirloin steak, trimmed, thinly sliced against the grain, seasoned to taste with kosher salt
Sesame or vegetable oil, for browning sirloin
1 tsp ginger, minced
3 cloves garlic, crushed
1/2 cup water
1/2 cup soy sauce
1/2 cup packed dark brown sugar
2 Tbs. cornstarch
3 Tbs. cold water
4 Scallions , Chopped
White Rice, cooked

Using sauté setting, heat oil. When oil is sizzling, add meat in batches to brown, transferring to a plate as you go.

Add ginger and garlic, stirring 1 minute; water, soy sauce, and brown sugar. Stir to combine.

Return browned beef and any accumulated juices to pot; lock lid into place and choose High Pressure setting for 5 minutes. When timer sounds, use a natural pressure release for 10 minutes.

Meanwhile, in a small bowl, combine cornstarch with water, whisking until smooth; add slurry to the sauce in the pot, whisking over sauté setting until sauce is thickened and smooth. Serve over cooked rice, garnished with scallions.

Pressure Cooker Rice
1 1/2 cups long grain white rice
1 1/2 cups broth

Combine rice with broth in pressure Cooker. Lock lid into place and choose High Pressure setting for 3 minutes. When timer sounds use a 10 minute natural release. Remove lid and fluff rice with a fork.

Now You’re Cookin’
Chef Alli 

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