Instant Pot Mongolian Beef & Broccoli Recipe

Ingredients

• 2 pounds flank steak sliced thinly against the grain
• 1.5 tablespoons sesame oil
• 3 teaspoons minced ginger
• 3 teaspoons minced garlic
• 1 cup gluten free soy sauce
• 1/2 cup filtered water
• 1/2 cup brown sugar
• 3 tablespoons filtered water
• 2 tablespoons cornstarch
• 1 pound organic broccoli chopped into bite-sized pieces
• Green onions  finely chopped
• 5 cups Cooked white rice

Instructions

• Turn your Instant Pot onto the Sauté setting and let it heat up.
• Add the Sesame Oil to the Instant Pot and let it heat up.
• Add half of the thinly sliced flank steak to the Instant Pot and brown it. Place the browned meat on a plate and set aside and brown the other half, then add it to the plate.
• Add the minced garlic and ginger to your Instant Pot and sauté it for 1-2 minutes. Add the tamari, water and brown sugar to the ginger and garlic and stir until well combined
• Transfer the browned beef back to the Instant Pot, add the broccoli and seal the lid.
• Use the meat setting to cook it for 11 minutes.
• When it's finished, use the the Quick Pressure Release method. Remove the lid once the pressure it completely released.
• Whisk together the cornstarch and 3 tablespoons water until it's smooth, then add that to the Instant Pot. Stir it constantly until the Mongolian Beef sauce is thickened.
• Add the green onions to the Instant Pot and let it cook for 3-5 minutes.
• Serve your Mongolian Beef over cooked rice.

Notes

If you want crisper broccoli, cook the meat for 8 minutes, then release the pressure. Add the broccoli and cook for an additional 3 minutes.
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