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’
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