I took this my Iphone 6S Plus.
So again it's just me cooking for myself since hubby is out of the country, doing wtf ever for god and country (army saying). So here I am state side (again another military reference) having to cut all these super yummy recipes in half. Why? It's just me! What about leftover? Even cutting the recipe in half I still get 2-4 servings total so there's the leftovers!
Anyways, I love Asian food. I don't care if it's Ramen (traditional style), Bimibap, Japanese, Korean, Chinese, Thai, Indian what have you; if it smells and looks good I'm gonna try it. I have always had a love and admiration for those who make awesome authentic Asian foods here in the US.
So here is my take on Mongolian Beef. This recipe can be found here. I did however cut it in half and changed somethings added others like I super notorious for doing. So here you go enjoy!
Ok I was also smart this time and took step by step pictures to kinda show what I did. :)
I added like 3-4 mushrooms, minced garlic I used 3 cloves of garlic and my favorite Sesame oil. Just enough to lightly cover the bottom of my mini duo instant pot. I then used the saute feature to first brown the meat.
Browning the beef should look something similar to the picture below. Remember this recipe is cut in half and these pictures will reflect that.
Once the beef is browned, remove and place on a plate. Add the mushrooms, garlic, ginger. Saute till the garlic is slightly translucent and the ginger is infused. I did use minced ginger in a tube. I was tired of losing my ginger for not using it fast enough. The tube is mince and a little goes a long way. Once everything has been sauted, Add water, soy sauce and brown sugar (mine came out pretty sweet, play the sugar based on what your comfortable with. Start out with less then add as you need too.). Stir to mix or the brown sugar is dissolved. Should look like this.
Add the beef back into the instant pot including any juices from the beef. Place lid on machine, lock into place and place valve on seal. With the mini seriously make sure that valve is sealed. Set the machine to manual/pressure cook for the mini. Set timmer to 12 min. Note for this anytime you cut a 6 quart instant pot recipe the time will stay the same for the mini duo. When the machine beeps, turn the pressure cook off (cancel button) and use QPR (Quick Pressure Release). When the valve drops carefully (on the mini) remove the lid.
I put my mini back on saute and added tapicoa starch. The recipe calls for cornstarch, but personally I don't like the taste it leaves behind. Arrowroot and or tapicoa starch is awesome because both are gluten free and low carb. Plus you can't tell it's there. :) I didn't make a slurry due to there being enough liquid to thicken. Stir until desired thickness is reached.
Before thickener After thickener
Serve over rice and enjoy!
Now for the recipe in full and half sized
Instant Pot Mongolian Beef
Full Serving
2lbs. top sirloin or flank steak, trimmed of fat and thinly sliced against the grain
2 Tbsp vegetable oil
1 tsp. minced ginger
2-3 cloves of garlic
1/2 C. water
1 C. low sodium soy sauce (if this too much cut it to 1/2 or even 1/3 cup)
1 1/2 C. brown sugar (if this too much and it can be cut it back)
2 Tbsp. Cornstarch ( I used tapioca starch)
3 Tbsp. water
White rice, cooked (or what ever rice you like)
Half Serving
1 lb. top sirloin or flank steak (I used beef boneless country ribs)
2 1/2 tsp vegetable oil ( used sesame oil)
1/2 tsp. minced ginger (get the tubed kind from the produce section)
Garlic I kept the same cos I love that stuff
1/4 C. water
1/3 C. soy sauce
2/3 C. brown sugar (still a little too sweet for me so maybe 1/3 C.)
2 1/2 tsp. cornstarch ( I used tapioca)
1 1/2 Tbsp. water ( I didn't use)
White rice, cooked (I used jasmine rice since I do like a good sticky rice)
Directions: These directions work for both full and half servings.
Turn the instant pot to saute. Once the pot is hot add oil and brown meat in 2-3 batches. Do not crowd. transfer to a plate when browned.
Add garlic and ginger and saute (I added mushrooms and matchstick carrots), while stirring for about 1-2 min. Add water, soy sauce and brown sugar. Stir to mix well.
Add browned beef and any accumulated juices. Make sure the valve is sealed and press manual (pressure cook for the mini duo). Set timer for 12 min.
When beep sounds turn pressure cooker off (cancel on the mini duo) and use QPR (Quick Pressure Release). When the valve drops carefully remove the lid.
In small bowl, combine starch of choice to 3 or 1 1/2 Tbsp. water, whisking until smooth. Add starch mixture to the sauce in the instant pot stirring constantly. Turn the instant pot to saute and stir until desire thickness. Serve over rice.
Comments