1 poundflank steak, sirloin steak, or hanger steakcut into thin strips
2 teaspoonsfreshly grated ginger
⅓cup reduced sodium soy sauce
⅔cup pineapple juice
1teaspoonred pepper flakes
½tablespoonrice wine vinegar
Prepare you flank steak by slicing against the grain into ¼-inch strips.
Turn your Instant Pot to saute. Once it reads "HOT," add in the oil and let heat for 1 minute. Add in beef and saute until just lightly browned. This should only take about 2 minutes. Turn the Instant Pot OFF.
In a small bowl, mix together the soy sauce, pineapple juice, brown sugar, rice wine vinegar, crushed red pepper flakes, and garlic together. Using a Microplane, grate the fresh ginger root over the sauce and mix well.
Pour the sauce over the seared beef and using a spatula or wooden spoon, scrape up any browned bits on bottom of the inner pot.
Place the lid on the instant pot and be sure sealed. Using the manual or pressure cook function set the cooking time to 3 minutes on HIGH pressure.
After cook time has elapsed, let the pressure release naturally for at least 10 minutes before doing a quick release of pressure.
To thicken the sauce, turn the Instant Pot back to saute and heat until bubbling. Make a cornstarch slurry by mixing the cornstarch with 2 tablespoons water until fully combined. Whisk the cornstarch slurry into the sauce and allow to cook, stirring constantly, until thickened. This should only take 2-4 minutes.
Turn off the instant pot and serve the beef and sauce over rice. Top with scallions or sesame seeds if desired.
Searing the Meat: If you want to skip searing the meat, omit the oil from the recipe. Place the sliced beef and sauce in the Instant Pot and cook on high for 4 minutes. Follow instructions for adding cornstarch slurry as written.Sweetener: If you do not want to use brown sugar, honey or maple syrup can be substituted.Frozen Beef: Be sure your frozen beef is cut into strips and eliminate the step of searing the beef along with the oil from the recipe. Instead, add the frozen sliced beef to the inner pot, along with the Mongolian sauce, and increase the cooking time to 6 minutes on high pressure. Spice Level: Adjust the number of red pepper flakes based on how much spice you like. Leftovers: Store leftovers in an airtight container for up to 3 days in the refrigerator.
To cook rice while cooking the beef, follow these steps:
Saute the beef as directed and deglaze the inner pot with the Mongolian sauce as directed.
Insert a rack in the Instant Pot, right over the beef mixture.
In an oven-safe stainless steel dish, mix together 1 cup of rinsed long-grain white rice with 1 cup of water or stock and place the dish on the rack.
Close the instant pot and turn the valve to seal. 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.