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Instant Pot Mongolian Beef
Instant Pot Jalapeño Mongolian Beef is a flavorful flank steak stir fry. Make it in 20 minutes and serve over rice for a quick, easy meal!
Course
Entree
Cuisine
Chinese
Prep Time
5
minutes
Cook Time
15
minutes
Total Time
20
minutes
Servings
6
Calories
349
kcal
Author
Katie Crenshaw
Ingredients
2
lb
flank steak
2
tbs
sesame oil
1
tbs
ginger
minced
4
garlic cloves
minced
2
jalapeños
seeded and sliced (If you want it hot, keep the seeds.)
½
cup
brown sugar
1
tbs
rice wine vinegar
½
cup
soy sauce
½
cup
beef broth
2
tbs
cornstarch
3
green onions
chopped.
Serve with rice.
Instructions
Slice ½ to 2 lbs of flank steak against the grain into thin slices.
Set Instant Pot to sauté setting.
Add 2 tbs sesame oil.
Add steak, 4 minced garlic, 1 tbs fresh minced ginger, and 2 seeded, sliced jalapeños. Sauté for 5 minutes.
In a mixing bowl, mix ½ cup brown sugar, ½ cup soy sauce, 1 tbs rice wine vinegar, and ½ cup beef broth.
Add sauce mixture to beef.
Cook on Manual, High Pressure for 8 minutes,
Quick release pressure.
Remove ½ cup of broth and place in a bowl. Mix with 2 tbs cornstarch until no lumps.
Add broth mixture back into pot. Cook on Sauté setting about 2 additional minutes.
Allow it to rest and cool about 3 to 5 minutes and broth will thicken.
Garnish with 3 chopped green onions. Serve over rice.
Video
Notes
If you can't find flank steak, you can substitute with chuck roast.
Nutrition
Calories:
349
kcal
|
Carbohydrates:
23
g
|
Protein:
35
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Cholesterol:
91
mg
|
Sodium:
1242
mg
|
Potassium:
628
mg
|
Fiber:
1
g
|
Sugar:
18
g
|
Vitamin A:
110
IU
|
Vitamin C:
7.3
mg
|
Calcium:
59
mg
|
Iron:
3.1
mg