Prepare you flank steak by slicing against the grain into very thin strips (about 1/4-1/2 inch thick).
Turn your Instant Pot to saute. Once it reads "HOT," add in 1/2 -1 tablespoon oil and let heat for 1 minute. Add in beef and saute until JUST browned. About 2 minutes.
Mix together the soy sauce, pineapple juice, honey and seasonings and add to Instant Pot.
Place the lid on Instant Pot and turn vent knob to the sealed position.
Hit manual (you will have to first turn the Instant Pot OFF from Saute function) and then adjust the cook time by using the plus or minus buttons to 3 minutes.
After cook time has elapsed, let rest 5-10 minutes and then do a quick release.
Turn Instant Pot back to saute. Make a cornstarch slurry by mixing cornstarch with 2 tablespoons water until fully combined. Add cornstarch slurry to pressure cooker and stir and boil for 2-3 minutes.
Turn off instant pot and serve Mongolian Beef with rice, cauliflower rice and top with scallions or sesame seeds if desired.
It is NOT necessary to sear your meat first. Instead, put flank steak with soy sauce, honey, pineapple juice, garlic, ginger, and red pepper flakes in Instant Pot and cook on high for 6 minutes. Follow instructions for adding cornstarch slurry as written.
If you do not want to use honey, brown sugar can be substituted.
Pineapple juice is a great way to add sweetness to the dish naturally to cut back on the amount of added sugar.
If your flank steak is frozen in strips, increase cook time to 10 minutes.
Adjust the number of red pepper flakes based upon how much spice you like.
To cook rice while cooking the beef, follow these steps:
Saute the beef as directed. Add in all the ingredients for the Mongolian Sauce.
Insert a rack in the Instant Pot (right over the Mongolian Beef Mixture).
Place a 7 cup oven-safe dish on top of the rack and put in 1 1/2 cups Jasmine rice and 1 1/2 cup water (or stock).
Close the instant pot and turn the valve to sealed. Cook on high pressure for 3 minutes.
Let the pressure release for 10 minutes and then open the Instant Pot.
Remove the rice and rack from the inner pot and proceed with thickening the Mongolian Beef with the cornstarch slurry as the recipe directs.