INSTANT POT MONGOLIAN BEEF
Make this classic Chinese takeout Easy Instant Pot Mongolian Beef: tender, juicy beef in yummy sweet-savory sauce.
Provided by Amy + Jacky
Categories Dinner Easy Lunch Main Course Meat
Time 1h10m
Number Of Ingredients 16
Steps:
- Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
- Prep Ingredients: While the pressure cooker is heating up, you can prepare the ingredients as indicated. You should have about 24 mins including the time for browning the chuck steak.
- Brown Chuck Steak: Season one side of the chuck steak generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) peanut oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with kosher salt and freshly ground black pepper. Brown for 7 mins on each side without flipping. Remove and set aside on a chopping board.
- Make Chicken Stock Mixture: While the chuck steak is browning in pressure cooker, mix 1 tbsp (15ml) regular soy sauce, 1 tsp (5ml) dark soy sauce, 3 drops of sesame oil, 2 tbsp (28g) brown sugar, and ½ cup (125ml) unsalted chicken stock in a glass measuring cup.
- Sauté Onion & Garlic: Add sliced onion (227g) and shallot (50g) to the pressure cooker. Sauté for roughly 2 mins. Add in minced garlic cloves, ginger, and 6 dried Chinese red chili (optional), stir for roughly 90 seconds until fragrant. Do not let the garlic burn.
- Deglaze: Pour in the soy sauce chicken stock mixture (from Step 4) and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with wooden spoon. Turn off the heat briefly to cut the chuck steak.
- Cut Chuck Steak: After deglazing, cut the chuck steak into ⅛ inch thick beef slices. Since chuck roast grains run in different directions, slice it against the grains the best you can. Place beef slices and the flavorful meat juice in pressure cooker. Make sure all beef slices are partially submerged into the cooking liquid.
- Pressure Cook Beef Slices: Close lid and pressure cook at High Pressure for 12 minutes + 12 minutes Natural Release (after the pressure cooker has finished cooking, wait 12 minutes then carefully release the remaining pressure). Turn off the heat. Open the lid carefully.
- Thicken Sauce: Press Cancel button and Sauté button to heat up the sauce. In a small mixing bowl, mix cornstarch with water and mix it in one third at a time until desired thickness. Add green onion strips and give it a few quick stir. Taste and adjust the seasoning with kosher salt and brown sugar if necessary.
- Serve: Serve Mongolian Beef with Jasmine rice and other main & side dishes. Serve immediately.
Nutrition Facts : Calories 269 kcal, Carbohydrate 13 g, Protein 17 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 58 mg, Sodium 238 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
MONGOLIAN BEEF IN PRESSURE COOKER RECIPE - (4.5/5)
Provided by sherryl61
Number Of Ingredients 10
Steps:
- Season beef with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned-do not crowd. Transfer meat to a plate when browned. Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.
MONGOLIAN BEEF IN THE PRESSURE COOKER
Time 45m
Yield Yield:
Number Of Ingredients 14
Steps:
- 1 ½ pounds flank steak, sliced against the grain into 1/4 -inch thick slices 3 tablespoons vegetable oil 2 tablespoons soy sauce ¼ cup cornstarch, divided 1 onion, thinly sliced 5 or 6 Chinese dried peppers, chopped 3 cloves garlic, thinly sliced 1 teaspoon grated ginger ¼ cup beef stock or low sodium chicken stock 2 tablespoons brown sugar 1 tablespoon dark soy sauce 1 teaspoon hot sesame oil 4 greens onions, stems removed and trimmed into 2-inch lengths. White rice for serving
LAILANI'S "COOKING UNDER PRESSURE" MONGOLIAN BEEF
Make and share this Lailani's "Cooking Under Pressure" Mongolian Beef recipe from Food.com.
Provided by Lailani
Categories Mongolian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Season beef with salt and pepper. Put oil in the cooking pot and select MEAT SETTING. When oil begins to sizzle, brown meat in batches until all meat is browned - do not crowd. Transfer meat to a plate when browned.
- Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.
- Add browned beef and any accumulated juices. Select Meat setting for 20 minutes.
- When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
- Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select meat and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.
Nutrition Facts : Calories 417.4, Fat 19.4, SaturatedFat 6.6, Cholesterol 98.3, Sodium 1461.9, Carbohydrate 28.8, Fiber 0.5, Sugar 24.3, Protein 31.1
INSTANT POT® MONGOLIAN BEEF
One of my husband's and son's favorites is Mongolian beef from that popular Chinese-American restaurant chain... I thought I'd surprise them and whip up an Instant Pot® recipe of their favorite dish... it got a rating of approval from them. Serve over rice.
Provided by FestivelySouthern
Categories World Cuisine Recipes Asian
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Brush unpeeled garlic cloves with a small amount of olive oil and wrap in a piece of aluminum foil.
- Bake in the preheated oven until garlic cloves are tender and browned, about 20 minutes. Let cool; remove skin from cloves.
- Season steak with salt and pepper. Add oil to a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook steak in batches until browned, about 8 minutes. Do not crowd the pot. Transfer beef to a plate.
- Saute garlic in the pot until fragrant, about 1 minute. Add onions, brown sugar, 1/2 cup water, green bell pepper, red bell pepper, liquid aminos, and ginger. Stir to combine. Add browned beef and any accumulated juices.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Combine 3 tablespoons water and arrowroot powder in a bowl; whisk until smooth. Add mixture to the sauce in the pot, stirring constantly. Select Simmer mode and bring to a boil; stir constantly until sauce thickens, about 5 minutes. Stir in green onions.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 28.2 g, Cholesterol 35.7 mg, Fat 10 g, Fiber 1.5 g, Protein 16.4 g, SaturatedFat 3.7 g, Sodium 724.6 mg, Sugar 20.6 g
SLOW-COOKER MONGOLIAN BEEF
This slow-cooker Mongolian beef uses inexpensive ingredients to offer big flavor in a small amount of time. It's easier than getting takeout! Set your Crock-Pot on high for two to three hours to whip it up even quicker. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a 4- or 5-qt. slow cooker, combine first 8 ingredients. Add beef and toss to coat. Cook, covered, on low 4-5 hours, until meat is tender. , In a small bowl, mix cornstarch and water until smooth; gradually stir into beef. Cook, covered, on high until sauce is thickened, 15-30 minutes. Serve over hot cooked rice. Sprinkle with green onions and, if desired, sesame seeds.
Nutrition Facts : Calories 329 calories, Fat 11g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 530mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
PRESSURE COOKER MONGOLIAN BEEF
Time 20m
Number Of Ingredients 11
Steps:
- Place sliced steak and corn starch into a gallon sized ziploc bag. Shake well until all steak is coated. Add carrots and shake again until carrots are also coated. Set aside. In a bowl, whisk olive oil, garlic, ginger, dark brown sugar, soy sauce & water together. Pour mixture into pressure cooker. Sift out steak and carrots and place into pressure cooker. Mix well to evenly coat all meat and carrots. Place lid onto pressure cooker, locking into place. Make sure venting spout is closed. Program for High Pressure, 12 minutes. When beef is finished cooking, open venting spout with a dish cloth. Allow all air to vent out. Once venting is over, open pressure cooker. Mix well and serve over rice.
MONGOLIAN BEEF FROM THE SLOW COOKER
Quick and easy freezer slow cooker meal.
Provided by Stephanie Patterson
Categories World Cuisine Recipes Asian
Time P1DT2h5m
Yield 6
Number Of Ingredients 10
Steps:
- Spread cornstarch into a wide, shallow bowl. Dredge flank steak in the cornstarch to coat completely; put into a large resealable plastic bag.
- Stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a bowl; pour into the bag with the beef and seal.
- Put bag of marinating beef in the freezer until the day before you wish to prepare it.
- Remove bag from freezer and put bag into a bowl and place in refrigerator to thaw, at least 24 hours before you wish to prepare the beef.
- Empty bag into the crock of a slow cooker.
- Cook on High until the beef is tender, 2 to 3 hours. Alternately, you can cook this on Low for 4 to 5 hours.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 36.3 g, Cholesterol 35.6 mg, Fat 12.7 g, Fiber 0.8 g, Protein 15.7 g, SaturatedFat 4.1 g, Sodium 1856.7 mg, Sugar 27.9 g
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