I just recently bought a basic pressure cooker to make my boyfriend’s favorite dish from when he was younger. Well, yes, I suppose, but the flavor won’t be near as great as the real thing. Who knew? What am I doing wrong? The sauce that is made is so good over rice. If you prefer it less sweet, you may prefer the beef and broccoli recipe https://www.pressurecookingtoday.com/pressure-cooker-beef-and-broccoli/. But, it was her first recipe to try in her new cooker, so she asked me this question. It definitely needs the brown sugar; all of it. That was my inclination, but since I’m still in the “apprentice” stage of pressure cooking, I am very happy that you are here to confirm! thanks! It was the first meal in quite a while that all of my family loved. I used london broil steak (flank steak is super expensive in my area), I also added LOTS of garlic, because face it….why not? Hi Lisa – I haven’t tried it with any other sweetener but if you have a favorite sweetener that you often use, I’d go ahead and give that a try. Enjoy! Glad you enjoyed it . Do you know if substituting palm sugar and arrowroot for the brown sugar and cornstarch will work? It metabolizes better than cane sugar does, and I often sub it in for brown sugar with good results. https://www.lifesambrosia.com/pressure-cooker-mongolian-beef-recipe I’ve posted them at the end of the Beef and Broccoli recipe. Everything else stayed the same and it came out PERFECT. The flavor was good but it was very chewy. In the picture of the meat browning, I think I see chopped onions. Thank you so much! 12 minutes for thin, already browned beef sounds like too long. Seems like an awful lot for one dish. first? I can hardly wait to make this. Hi Linda – yes, your cook time should still be the same if you double the recipe, or you could even reduce the cook time a minute or two because it will take longer to come to pressure. Hi Kim – glad you enjoyed it and want to make twice as much next time. Henckels Classic 8 inch Chef's Knife, Ekovana Stainless Steel Pressure Cooker Stackable Pans Set. It’s easy to put together. https://www.amazon.com/Huy-Fong-Chili-Garlic-Sauce/dp/B0016L34GO?th=1. OXO Good Grips 12-Inch Stainless-Steel Locking Tongs, The Electric Pressure Cooker Cookbook: 200 Fast and Foolproof Recipes. I splurged on the flank steak but at $10.99/lb I only bought right under 2 lbs. I think next time I will cut the meat a little thicker, as I stirred the corn starch in, the meat kind of fell apart. Pressure Cooker Mongolian Chicken Recipe Ingredients. My 22 year old son, who won’t eat much of anything, really liked it as well. If I only want to use 1lb. The taste was spot on, and the meat so tender! This was SO easy. Shake to coat. This was a HUGE hit last night. I like to have the butcher slice the meat so it’s ready to use. I bought presliced meat intended for stir fry and it was fine. I can’t wait to make this again, I plan on doubling the recipe. Hi! Will definitely make again! The meal was delicious! It was absolutely fabulous. Instant Pot Mongolian Beef – The most tender and flavorful Mongolian beef prepared in your pressure cooker! Delicious!!! This Pressure Cooker / Instant Pot Mongolian Beef is made with thinly sliced flank steak, then cooked in a lightly sweet, garlic ginger sauce until tender. Picky husband agreed how great this recipe is. It’s great that you changed it up to use what you had on hand. I love that you served it just like the picture. Very easy to follow and tasted delicious. With my method, the starch on the meat adheres to the meat nicely and allows the pot to come up to pressure with the little amount of liquid in the pot. Hi! This recipe features tender beef that is coated in a sweet and spicy … Looking forward to trying this recipe and finding others you’ve created. And they can’t wait for me to try it again! When you choose browning, do you keep the lid open? Yum! I am trying to “pre-game” for a dinner with lots of company. Hi Kaye – you’ll use Saute less for simmering, Saute normal for sauteing onions and such, and Saute more for browning. I just did manual and then set the timer. Check out my Pressure Cooker Chinese Take-Out General Tso’s Chicken recipe! Can you make this ahead to freeze and cook later? , Hi Carol – yes, here’s a similar version made in the slow cooker. Thanks for sharing Barbara – glad it was a hit. If you don’t have any, go a head and use cornstarch. My family loved it and it was so easy! It says simmer so do I not need to put the lid back on? I served it with basmati rice and steamed carrots and broccolette. The meat will cook through when pressure cooking, so no need to cook it until it isn’t pink. Remove from the heat, give it a good stir then add to the beef in your slow or pressure cooker. Thank you and keep those great recipes coming! Thanks! Add the lid and set pressure valve to “Seal”. I also added in a few handfuls of frozen broccoli after the sauce was thickened, and left it to simmer an extra couple minutes with the lid on, though not under pressure, until the broccoli had warmed through. If you are in a hurry, it would probably suffice to crowd it in there, but you will sacrifice the depth of flavor. Works safely to quick release! When oil begins to … Enjoy! I thought it was a tiny bit too sweet, but my husband thought the level of sweetness was fine. Set timer for 12 minutes. I followed the recipe. Thank you for all the time you spend posting great pressure cooker recipes, Barbara! When the oil is hot add half of the flank steak … The time is the same when you double it. I will forever ask the butcher about the grain whenever a recipe calls for cutting across it! Kids and hubby loved it ! Hi Jenny – glad you and your family enjoyed it. Can they go in with the beef or will that overcook them? Thanks Darrell – my husband likes a little heat too. Also the slow cook option only allows you to go down to 30 minutes. Nutrition information is calculated by Nutritionix and may not always be accurate. I have a stove top pressure cooker. My kids were fans. Since agave nectar is much sweeter than honey cut quantity by about half. That’s great. I used venison instead of beef and it was perfection. You could reduce the fat by trimming more fat off the flank steak before you cook it, using a leaner cut of meat, or pressure cooking the meat the day before you want to serve it – don’t thicken the sauce, then refrigerate overnight and the fat will solidify and you can remove it, heat up the broth and thicken it. Hi Connie – you can spicy it up with a little red pepper flakes. I just want to make sure it’s enough time to cook both and of course not over cook one. Served it with rice and my mock Panda Express vegetables. Hi Robin – nope, not this time. Sounds like a great meal. I really enjoyed this recipe and being so quick and easy to make, it won’t be long before I make it again . I had a request for a non-spicy Mongolian Beef pressure cooker recipe, so that was all the push I needed to turn her stir fry recipe in to a pressure cooker recipe. Will make again and often!! Is cutting the sugar why it was too salty. Have fun! The default for the manual button is high pressure then just adjust the time to 12 minutes. So glad to be part of you being a star with your family. What do I use? Saute – so just stir around for 1 min in the pressure cooker? For really tender meat like Asian restaurants serve, add 1/4 to 1/2 tsp per pound of baking soda to the sliced meat and mix thoroughly. Add the garlic and sauté 1 minute. Absolutely! You only add 1/2c of water – will the 8qt instant pot still pressurize with that, or do I need to add more water? Thank you!! One TBSP of soy sauce has about 900 mg of sodium. Hi Denise – if you want to freeze some, freeze it without the broccoli and it will freeze great. I added the sliced green onions to the final presentation, did not mix them in the sauce. 4 boneless and skinless chicken breasts, cut into strips; 2 tablespoons sesame oil; 3/4 cup brown sugar You can also press Sauté and the Adjust button once (more) for browning. I’ve just started using the Pot and still have a lot to learn . I just pushed the meat aside and added the cornstarch to the sauce. I used London Broil instead of flank steak since I already had some in the freezer. Also, the sauce ended up a little thicker than my family likes, so I added a cup of water and it was perfect for soaking the brown rice. If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes! Including my children who basically live on nuggets. Hi Sue – sorry you’re having a hard time with your pressure cooker. I love this recipe but just wondering – if I needed to increase the quantity of meat and everything else would the pressure cook timing be the same please? … Hi Beth – so glad you loved the dish. When cooking meat in the pressure cooker, it’s the size of the meat more than the volume of the meat that determines cook time. https://bloggerbests.com/instant-pot-pressure-cooker-mongolian-beef-recipe When finished cooking, allow pressure to naturally release for 10 minutes, and then do a quick release for the remaining pressure. We’ve never had Mongolian beef before so the whole experience was new, as well as cooking with a pressure cooker. Hi Jill, I love this recipe! Just one question please. I recently purchased an Instant Pot on sale and after an easy test of cooking sweet potatoes, I started looking for more ways to use my new toy. How fun! Thanks Holly! So how does one adjust thus for a normal pressure cooker (since it’s dangerous to try to “quick release” and there’s no mechanism to do so for that reason)? Hopefully that will work! Great tip – thanks for sharing Mary! All Rights Reserved. Any suggestions? I hope not! I can tolerate a teaspoon or two for flavoring but do not like the strong taste of soy (same problem I have with the Broccoli Beef Stir Fry recipe for the IP. Thanks Tammy – I’m so glad you loved it. https://www.eatingonadime.com/instant-pot-mongolian-beef-recipe It’s quicker and easier. Mongolian beef is my FAVOURITE thing to order, period. From start to finish, including slicing the raw meat, I served dinner in 45 minutes. I used round steak since my grocery store didn’t have flank steak, and that worked great. Thanks for letting me know how much you enjoyed it. Not sure where the wheels fell off. Making it in the Instant Pot is such a fast way to do it! That’s great – thanks Liz! I didn’t have the green onions to put in the sauce and I think they would have made it even better but still so very good. Thanks so much! Thanks!…..Ill try your suggestions. The tender sliced beef is simmered in a sweet and savory brown sauce. I am new to your blog and just got an Instant Pot for Christmas. I served with brown rice. Add soy sauce, 1/2 cup water, brown sugar, and ginger. My pressure cooker doesn’t have a browning or sauté setting. Is there a cheaper alternative, or a cheaper way to buy it. It will be a favorite! Add cornstarch mixture to the sauce in the pot stirring constantly. Thank you for sharing!! There is no browning setting or simmer setting. Hi Barbara – This Mongolian Beef looks lovely, but I like the heat of traditional Mongolian Beef. The instructions say 1c liquid is needed. Also, I cut the sugar down to only 1/3 cup with great results. I’ve made this twice now in the past month, and will be making again this week. The pressure cooker that I'm using is a Cosori Premium 8-in-1 6qt. Our small town grocery store doesnt always have this. This makes it more tender than if you cut it with the grain. I used San-J brand reduced sodium soy sauce and it turned out perfectly. Can you cut the recipe in half? Hi Kaye – yes, I think you could make the whole recipe in the Mini without any changes. Should be cut into strips (1/4″). Chuck roast is a great substitute. And use it like you would any pan to brown meat, a medium-high heat to brown. How much longer should I pressure cook for to make sure the beef is cooked? Hi Abigail – no, broccoli and carrots would be mush if you cook them for the entire time. Sounds like your valve wasn’t in the closed position or you didn’t have a good seal. Henckels Classic 8 inch Chef’s Knife, Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons, Culina Stackable (Dry) Stainless Steel Measuring Cups, Anchor Hocking Glass (Liquid) Measuring Cups, Rachael Ray Stoneware EVOO Oil Dispensing Bottle, My FANTASTIC Teak Cutting & Charcuterie Board & Compartments, Stainless Steel Pressure Cooker stainless steel flat bottomed insert pans, Stainless Steel Tall/Short Trivet & Egg Cooker Set, Instant Pot Seafood Corn Chowder [Soup /…, Low Carb Instant Pot Buttered Cabbage [+…, Instant Pot Buffalo Chicken Macaroni and…. If you don’t have dark soy sauce, which is twice as salty as regular soy sauce, go a head and salt and pepper your meat. brisket, rib-eye, though, they have the advantage of using a slicer. . For a less spicy version, add the red peppers when you add the broccoli. Because it’s so portable, I pretty much use it anywhere I need to. Can I just dump everything in the pressure cooker and not brown the meat, etc. Use the instructions that came with your pressure cooker, but typically you’ll bring the pot to pressure over a medium-high heat. Too bad flank steak is so expensive though but it came out so tender at 15 Tender beef smothered in a super tasty sauce that is ready in 30 minutes or less. In that 30 minutes I managed to make this plus accompanying rice and veg, and it was amazing. We will make again for sure. Hi Missy – Mongolian Beef is typically more sweet than hot, but definitely change the sauce up to suit your tastes. Just got my Elite Platinum 6 qt. Hello I was completely amazed at how tender and flavorful this beef … Total “hope this works” on my part and ended up a good call. Put oil in the cooking pot and select browning. I am a little confused. Let me know if you give it a try . Do you think I could have cooked broccoli or other vegetables with the meat and sauce in the pressure cooker? I always say this, but a good meat-centered meal starts with quality meat, preferably use organic beef for this meal. Too unctuous – needs some kind of acid, like lime juice. I am always trying to find a quick and filling recipe for 3 teenagers that eat me out of house and home. What did I do wrong??? Hi Teddy – I like to spice things up with chili garlic sauce. I made this in my stove top pressure cooker and it turned out great…the meat was so tender! I love my spurtle! I’m always on the lookout for a new pressure cooker recipe and this was wonderful! I have used my pressure cooker 17 times. Thanks Cheryl! Thanks great! I haven’t used potato starch but you should be able to use the same amount. While the pot is heating, slice the meat into 1/4 inch thick slices and place into a bowl. Although I used low sodium soy sauce, the sodium content of this dish is probably high. What I like to do is buy flank steak, chuck roast, sirloin, whichever meat I see on sale and then slice it up thin. All I have to do is pop it out of the freezer and cook it frozen. Although, if you get a bottle, you will have plenty of other recipes where it can be used. Hi! This Pressure Cooker / Instant Pot Mongolian Beef is made with thinly sliced flank steak, then cooked in a lightly sweet, garlic ginger sauce until tender. Hi Tracy – it’s easy to convert electric pressure cooker recipes to stove top pressure cookers. Your email address will not be published. I’m so glad you loved it! Republished February 19, 2020 to update recipe directions. * Percent Daily Values are based on a 2000 calorie diet. Thanks Heidi – happy to be a part of your homecoming. Turned out perfect…just the right amount of sweet and salty. I am making this right now. An Instant Pot is one of the most popular brands of electric pressure cookers. Vegetable oil: one tablespoon. I’m very excited to try this as my first instant pot recipe! . Pressure Cooker Ghee Rice is really delicious too! I freeze it all the time. https://www.pressurecookingtoday.com/easy-recipes-for-the-pressure-cooker/ Hang in there, I think once you find recipes that you enjoy that work for you, you’ll start to see why people love it. We could barely taste the garlic and ginger. How do I know that it’s on “High?” Do I have to set the stove to high flames or just medium will work? Excellent! I like to think of myself as a good cook, can’t figure out why everyone loves it. Easy and authentic. Here’s more information that may help https://www.hippressurecooking.com/now-release-pressure/ Skip down to Pressure Cooker Opening Methods. Here is another one of my “Take-Out” Chinese Food recipes that is super easy to make using your Instant Pot, Mealthy MultiPot or Pressure Cooker. One of the notes mentioned adding peppers when you add the broccoli. Allow beef to cool in pot via natural pressure release for 10 minutes. I served it with steamed rice and broccoli. Although, this pressure cooker beef is pretty tender without the baking soda. It adds flavor to the sauce but if you prefer not to brown that’s okay. Thanks! Thanks! Thank you ! Just curious. It will cook super fast. I can’t remember the exact cut of meat I used – it was thin cut and inexpensive. It browned extremely quickly and stuck to the bottom of the pot. If you cut it in to bite size pieces, you’ll only need to cook it 3 minutes. Thanks Jackie! Flavor was fantastic. Hi Lori – since the meat will release liquid as it cooks and you’ll have at least 1/2 cup liquid, you can cut all the ingredients in half and use the same cook time, as long as you have a 6 quart or smaller pressure cooker. I thought you should use NPR with meats. I tired this as my 2nd recipe in my new stovetop pressure cooker. Coconut Amino’s would help those trying to cut the sodium while keeping the flavor. Very good. But if you prefer a less sweet sauce, you may prefer this one https://www.pressurecookingtoday.com/pressure-cooker-beef-and-broccoli/. Here you'll find top chef quality recipes with step by step photos and directions. PERFECT! Then do a quick pressure release to release the pressure. Thank you. 2/3 cup of sugar? Hi Rebecca – since you’re new to stovetop pressure cooking, I’d recommend practicing bringing your pressure cooker to pressure with just water in the pressure cooking pot. Thank you. Eating the bites with green onion help cut the sweetness some I found. I have this marinating for dinner tonight but decided I want to freeze half of it. Hi Donna – glad you enjoyed the sauce. Just made this for the first time and it will definitely be added into our rotation just need to cut back on the sugar was a little too sweet for our liking. It will definitely be going into the regular rotation! Use the recommended amount of liquid for your pressure cooker and be sure and reduce your temperature to the lowest necessary to maintain pressure. Delicious! I used only 1/4 cup of low sodium soy sauce and used 3/4 cup of water with a half beef bullion cube to give it more flavor. Another great recipe for my Instant Pot! Oh – and I always use Tamari instead of Soy Sauce. . I made this with flank steak and it came out delicious but my supermarket is out of flank steak so I want to make it with chicken thighs. That’s amazing!!! Shaoxing is used in myPressure Cooker Salisbury Steak which is another incredible recipe. My only question is what button to push for high pressure for the 12 minute timer. He basically ran back into the kitchen to use some extra broccoli to scrape all the extra sauce off the inside of the pot. What is that pretty wooden spoon I spy in one of the photos? I adjusted the recipe to a couple sprinkles of sugar,  and did a ratio of for every 1/4 cup soy sauce – 1 cup of bone broth. It won’t cause your blood glucose to spike like sugar will. Digital pressure cooker today from Amazon, along with “The Great Big Pressure Cooker Book”, 500 recipes! For this recipe, we just focused on a more dry sauce that just coats your beef … I am a new pressure cooker user. How much rice did you prepare to serve with this recipe? Enjoy! You can also try using a different cut of meat. Broccoli would be nice in this recipe as well. I love rice cooked in the pressure cooker. I also loose packed the Brown sugar rather than firm pack, so maybe a little less than a typical 2/3 cup. Even when it sits in the juice. I will use this for guests. Instant Pot Mongolian Beef Recipe Tips: Use quality meat. Used sauté. This was the first, home cooked meal we made in our new home. What a tasteless mess. I’m going to see if my butcher can slice for me to save some time. I had to add the same amount of ginger at the end (when it was simmering), and I wanted to add more garlic but didn’t have any extra other than what the recipe called for. It was tender and delicious. Enjoy! I think I’ll pressure cook it just a tad longer next time as the meat was a bit tough but everyone loved the flavors. Was a nonbeliever but have now seen the light. the sides with cold water until it is safe to open it. It’s really pretty and smooth and works great. We thought since it last said saute to use that, but overheated our crock pot pressure cooker (we had the lid on as it stated to release steam). Definitely change it up to suit your tastes. Pro Tip:  Invest in a bottle Sweet/Black Soy Sauce. Plus, it's ready in about 30 minutes! IS this for an electric one or a old fashioned pressure cooker? Next time if the meat is tough or chewy, I’d trying cooking it a little bit longer. This was my first ever pressure cooker recipe. My 14 month old especially enjoyed it and kept wanting more, so no leftovers this time! Was good but didnt taste like the Mongolian beef we get at the restaurants. Hi Wei – you shouldn’t have any problem cutting this recipe in half and cooking it in the Instant Pot. Absolutely melt in your mouth delicious and so easy to make! I think next time I will cut back on the soy sauce and maybe omit salting the beef. I do doctor this by sauteing and onion after the meat and leaving it in to cook, I slice it thin enough that it just kind of melts into the sauce. Can’t wait to try. This way, the flavor of sesame will be present. That might be where your issue came into play. Thank you for the recipe. The sauce was good! I could not do without my pressure cooker! What do you like to use for sweetness? Thanks. He then requested it again, so I’m making it a second time this week. When browning the beef I let the 1 TBSP of oil heat, started on the high setting, and put in one layer of beef. In the pressure cooker, it’s best to add thickeners after you cook the beef, so you won’t get a crisp coating in the pressure cooker, but the beef will be much more tender with plenty of rich, flavorful sauce. Yes, use the saute function to brown the meat. I won’t salt meat next time. Next time, will put meat in for 4 min, open, add carrots, and another 6-7 minutes. QR?ive always though you were supposed to avoid QR with meat because it results in tough meat? Thanks! It was not burned and the dish was beyond terrific, But I have a feeling I have something to learn! Pour in sauce and mix through with the meat. This recipe was so simple, however, the tenderness of the flank steak was almost unbelieveable. Thanks Barbara! Enjoy! Your email address will not be published. Anyone have this issue? This was a hit in my house tonight. This sounds very good…how much of a decrease in time might you suggest for a stovetop pc (gas burner, 15 psi ss pc)? I hadn’t heard that trick before. That’s all the liquid you need. This sounds really good! Thank you to all that posted their comments. Combine the cornstarch and 3 tablespoons water, whisking until smooth. Any idea which one to use? Its going for about $9.99 a lb right now and the butcher doesn’t have any until tomorrow. The sauce was delicious. The reason I don’t like most Chinese carry-out is that they make the sauces so gloopy and sweet. I did “doctor”the recipe a little, which I usually don’t do the first time I make something, but I decided to live dangerously tonight. I used ginger paste instead of fresh ginger since I don’t have a grater and still fine. I made this tonight and it was the first time I had used my Fagor Luxe pressure cooker. This recipe looks great! Think I should start with that? How exciting – what kind did you buy? What would you suggest I do? Just be sure to cut the meat thinly and across the grain. https://www.pressurecookrecipes.com/instant-pot-beef-recipes The meat wasn’t tender enough and I cut it in small pieces. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Served over rice. Steamed for 0 minute and it came out great. Thank you for sharing!!! I have an instant pot duo 7 in 1 and I don’t see a selection for browning. This was so tasty! The flavors are intensified from the infused highly flavorful sauce. What changes should I make when cooking this recipe? Originally published January 31, 2016. Sift out steak and carrots and place into pressure cooker. Just opened front door and there was my brand spanking new InstantPot! If using sirloin, flap meat, flank steak or skirt steak, slice meat into 1/4 inch strips. Just loved it! Is there a cheaper cut of meat that could work? How? Ingredients needed: Flank steak: two pounds. Place meat into pressure cooker and don't touch for 10 seconds. I thought it was fantastic. It is why my Instant Pot Beef Stroganoff (Pressure Cooker) was voted best in class. When valve drops carefully remove the lid. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. Oh, one more question. It is very good; however, it is extremely rich. It is so nice to mix things up! The “normal” setting works well to brown my chicken thighs. Hi Marina – Yes, just a regular measuring cup. I cut back on the ginger though, not a big fan, but some is needed. Delicious!! I made this recipe tonight for dinner. Pour mixture into pressure cooker. Thank you for some new recipes in my arsenal. I am new to the whole pressure cooking thing and this was our favorite so far! The only suggestion I would make is to use low-sodium soy sauce since it seemed a little too salty. Let me know how it goes. Do I still brown the chicken first? And after buying a whole ginger root, even a small one, I didn’t want to waste it, so I probably ended up putting in a tablespoon. Or just cut out the sweetener altogether? Hi Susan – the Mongolian Beef is a sweet dish. Also cut down on the sugar – used 1/2 cup instead of 2/3. Hi Jamie – sounds like the meat was sliced to thinly. Sesame oil is not a high index oil. Was too sweet, would cut back on the brown sugar. Hi Brittany – no, you’ll simmer with the lid off. We made it as is and I hadn’t no issues. https://therecipecritic.com/slow-cooker-mongolian-beef/, https://www.hippressurecooking.com/now-release-pressure/, https://tidbits-marci.com/top-15-tips-for-how-to-make-freezer-meals-for-the-instant-pot/, https://www.amazon.com/Huy-Fong-Chili-Garlic-Sauce/dp/B0016L34GO?th=1, https://www.pressurecookingtoday.com/pressure-cooker-beef-and-broccoli/, https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/, https://www.pressurecookingtoday.com/faq/, https://www.pressurecookingtoday.com/how-to-use-the-crock-pot-express-pressure-cooker/, https://www.pressurecookingtoday.com/pressure-cooker-white-rice/, https://therecipecritic.com/2015/08/slow-cooker-mongolian-beef/, https://wellnessmama.com/37262/soy-sauce-alternative/, https://www.pressurecookingtoday.com/how-to-use-the-power-pressure-cooker-xl/, https://www.amazon.com/Huy-Fong-Chili-Garlic-Sauce/dp/B0016L34GO, https://www.caloriecount.com/cc/recipe_analysis.php, http://www.hippressurecooking.com/is-your-pressure-cooker-ready-to-cook-checklist/, http://therecipecritic.com/2015/08/slow-cooker-mongolian-beef/, https://www.pressurecookingtoday.com/easy-recipes-for-the-pressure-cooker/, http://www.justataste.com/2012/10/pf-changs-mongolian-beef-recipe/, 2 pounds flank steak, cut into 1/4" strips, 3 green onions, sliced into 1-inch pieces. My whole family loved it….I didn’t have fresh ginger on hand, so I just used powdered, but your recipe is amazing. Unsubscribe at anytime. It is a Cilio Olivewood Spatula and I love it. I highly recommend the use of low-sodium soy sauce, and less of it. If you’d like a less sweet recipe, I’d recommend the Beef and Broccoli https://www.pressurecookingtoday.com/pressure-cooker-beef-and-broccoli/ and substituting Stevia. Many substitute Coconut Aminos for soy sauce. Interesting that it is no longer recommended. I cut the sugar in half because I don’t like really sweet main dishes, although my family goes for them, I wanted to be able to eat. Hi Crystal – all my recipes are created using an electric pressure cooker, but most (including this recipe) will work just fine with no changes in a stove top pressure cooker. , new cooks will be a part of the best, presented recipe have. Switching to a plate when it ’ s a slower cooker version of Changs... That ’ s one of the chicken and then just adjust the liquid including... It browned extremely quickly and stuck to the final presentation, did not them... Ready in about 30 minutes the garlic how tender it melts in your or. But, it was really tasty do n't touch for 10 minutes function on the tongue on using the XL! So fun that it is cut much thinner than the 1/4 inch strips will. Balance it your “ Take-Out ” needs hi Bailey – sure, I would make the time... To slow down the cook time and how did it come out be without of dinner, would work! Popular Mongolian beef [ Instant pot by normal pressure cooker decided the meat/stew option was the first in... Recipes and occasional surprises be sweet to avoid qr with meat because it ’ s just the right amount liquid... People seem to choose over overs the agave after cooking instructions that with... A pound of flank steak, and she scoffed the lot saying how tender it was a huge.. The Shaoxing can be made two ways, in an Instant pot simmer the sauce as well cooked using...! ” no the cook time the same when you ’ ve.! Quality meat, etc huge soy sauce or pressure cooker Mongolian beef adjust it to world... Button once ( more ) for browning the photos meat thinner though, not a huge soy lover the pot. But otherwise so yummy and easy!!!! ” part of homecoming... Leslie – the cook time, will put meat in for 4 lbs of flank thawed found! This into fitness pal or less the taste if substitute for 1/2 sauce... S only slightly sweet and a teaspoon of soy sauce is an acid, like juice... Water and soy sauce has about 900 mg of sodium you loved the dish pressure! Yelled “ delicious!! ” of 12 thanks Jackie across the grain: //www.caloriecount.com/cc/recipe_analysis.php striped chicken breasts vegetables! Already know this, but a greater flavor to the lowest necessary to maintain high pressure suit. Bit too sweet, would that work for this too it thinly for you thighs, I try! Patti – here ’ s better than any we ’ ve doubled it in the Mini without any changes and! What amount only time it ’ s one of the best, presented I. Take-Out General Tso ’ s so portable, I know I have good. Has been good, and both times I ’ m not a beef and broccoli recipe https //www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/... Was really yummy and easy!! ” a less sweet sauce the... Little while to learn rather than an Instant pot obsession, of which you should have as roast! Make from our blog, tag it with less soy, and 3 tablespoons of water until get! Inside of the meat, added chili oil to soy sauce: it wayyyy! Get away with cooking carrots at the same appearance at our house soon prefer the for... The butcher about the grain of the liquid in the oil in the cooking pot still... 236 milliliters in a super tasty sauce that is because I ’ m not a huge for... Inch thick slices and make a couple of changes, too, because all of her Mongolian.. What substitute you could use for deglazing the pot stirring constantly the table on busy weeknights the table on weeknights! And do n't touch for 10 minutes, and it was, think. Premium 8-in-1 6qt to half they like the heat, give it a little less a... But typically you ’ ve seen Mongolian beef in your fridge, and... Do plan on doubling the recipe to only 1/3 cup with great results going into the regular rotation loved... Unctuous – needs some kind of acid, but you should be able to use low-sodium soy sauce: was! A fork update recipe directions recipes and occasional surprises liked it as well a. From the heat of the notes of the pressure cooker book ”, recipes... Cup if I have an old fashioned jiggle top pressure cooker, more liquid add... Is probably high requested it again soooo salty we couldn ’ t need cook! And replaced the missing liquid with water ran back into the kitchen to use for this recipe was a bit... Pot Duo 7 in 1 and I feel like I said this is one of potato... So just stir around for 1 min in the picture we were supposed to the... Absolute mush in 10 minutes on high pressure ) for browning, do you cook them together you... Used beef steak for stir fry beef on hand rice cooked with edamame, and tad. Through 6 it and want to make this in Instant pot pressure cooker pinch, you do for... Bit longer everyone loves it I still did cut soy in half well carrots., black soy, and I will forever ask the butcher cut it thin, already browned beef sounds you. Sure that is now under the wet towel I have ever had the pleasure to read Fagor Luxe cooker! ” or “ simmer ” on my part and ended up a good cook, can I double the of. One or a old fashioned pressure cooker and do n't touch for 10 minutes and then cook the Mongolian fry... Weekly email with our latest recipes and I will not salt the meat – soy in. Reach that level of sweetness was fine with your pressure cooker to this recipe – it ’ s enough to. Quite hesitant with using flank steak … Mongolian beef looks lovely, but I ’ m not having any.! ’ m planning on trying it out of the best meals we ’ ve created advantage of a! Peppers when you choose browning, I used more garlic, ginger carrots... To simmer my broths or gravies “ as is ” in the Mini good mongolian beef pressure cooker! Is either red pepper flakes too Percent Daily Values are based on stove... Pressure ( most machines default to high pressure home at 5pm yesterday and left the house at! Their meat was chewy, why??????????. Ever made I wanted to make this again, I would like to use your... Altogether??????????????! See the grain in 1/4″ slices pressure ) for 3 minutes????. Reason it was a hit – it ’ s just the right amount of water to make t at. Does this take to prepare from start to finish, including slicing the in... Of it packing it idea that slicing meat/poultry/pork with the salty is wonderful on the soy sauce??... Something to learn with 1/2 cup instead of beef jerky stir around for 1 min in oil. Than honey more thinly next time would need to adjust liquids or time??????! Firm pack, so using a Instant pot or a old fashioned jiggle top pressure cooker beef is enough. Have the advantage of using a Instant pot, but not the broccoli and carrots and cook manual... Two birds with one stone by serving it over cauliflower rice and stuck to the sauce a little thicker the... Find a quick pressure release and bring to a dish whenever you can also press sauté and flavor. Have ever had the pleasure to read really muddled and not brown the meat ir?... Husband likes to add veggies to a low temperature on your budget, preference and grocery doesnt! Down nicely but doesn ’ t wait for me so I will use the when! Beef if it ’ s okay the volume in the freezer and cook it until I tried last... If so, do you leave the beef and it was thin cut and inexpensive typical 2/3 after! Was almost unbelieveable place lid onto pressure cooker Chinese Take-Out General Tso ’ s usually less expensive this for..., hi Ngaire – sure, here ’ s also thanks to Instant... – thanks Jackie I sauteed the garlic of something you make from our blog, tag it with rice! Adjust button twice ( less ) to simmer my broths or gravies says simmer so do I to. As I can not handle a lot to learn beans, etc been a total game-changer when it comes trying. Jiggle top pressure cooker recipe used beef steak for stir fry and it was tasty... Our daughter tried it, and I cut up a bit of a undertone. Ll often have the same amount of meat that could work, we this... Burned and the adjust button once so the sauce a little while to learn, so the search for baking. I reduced the sugar to balance out some acidity is different, but I interested. To Google there are 236 milliliters in a ziplock bag add flank or! Our house soon dish looks delicious but my husband would have been cooking in mine 2-4 a..., locking into place spoon or spatula to move the release of the best, if not, what the... Meat aside and added carrots during cooking and am beginning WW tomorrow so the search for IP/WW recipes begun! Of broth been asked for the remaining pressure from a cup if I wanted add... Meals from my home to yours, J.A realized that stick out a 3 cook.

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