Pressure Cooker Mongolian Beef

Ingredients

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  32 oz or 907g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Garlic

  Raw

  4 cloves, minced or 12g

• Soy sauce

  Made from soy (tamari)

  ½ cup or 144g

• Water

  Plain, clean water

  ½ cup or 118g

• Brown sugar

  ⅔ cup packed or 147g

• Ginger root

  Raw

  ½ tsp or 1g

• Cornstarch

  2 tbsp or 15g

• Water

  Plain, clean water

  3 tbsp or 44g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

Directions

1. 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.
2. Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.
3. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.
4. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
5. Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly.
6. Select simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions. Serve and enjoy!

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