Mongolian Beef Instant Pot Recipe

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WebSet Instant Pot to saute and when hot, add 2 tablespoons of oil. Brown flank steak, in 2-3 batches. In separate bowl combine coconut …

Rating: 5/5(10)
Calories: 406 per servingServings: 41. Toss flank steak with arrowroot powder.
2. Set Instant Pot to saute and when hot, add 2 tablespoons of oil.
3. Brown flank steak, in 2-3 batches.
4. In separate bowl combine coconut aminos, beef broth, 2 teaspoons garlic, 2 teaspoons ginger, 1 teaspoon sesame oil, fish sauce, dates and pour over beef.

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WebPlace beef in large resealable bag. Add corn starch; close bag tightly and shake to coat beef. Heat oil in Instant Pot on SAUTÉ …

Rating: 5/5(11)
Servings: 6Cuisine: ModernCategory: Dinner

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WebHow to Make the Best Mongolian Beef in the Instant Pot. Prepare the beef. Start with a flank steak and slice it in thin strips. Prepare the sauce. In a small bowl, …

Rating: 4.9/5(8)
Servings: 6Cuisine: ChineseCategory: Gluten-Free, Main Course, Main Dish1. Slice the steak into thin strips.
2. In a small bowl, combine soy sauce, water, oil, sugar, ginger, and garlic. Pour into Instant Pot. Add beef strips and shredded carrot, mix until well coated.
3. Cook on high pressure for 8 minutes. After that time, let the beef cool for 10 minutes before releasing pressure.
4. In a small bowl, whisk water and cornstarch until the mixture is smooth.

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WebHow to Make Instant Pot Mongolian Beef Prepare the beef and sauce: Toss the strips of beef with the cornstarch and let everything sit together for about 5 …

Rating: 4.5/5(325)
Calories: 358 per servingCategory: Dinner, Main Course1. Prepare the beef: In a large bowl toss the flank steak strips with the cornstarch together and let them sit for 5 minutes. This will ensure the cornstarch penetrates the beef.
2. Make the sauce: In a medium size bowl add the rice vinegar, soy sauce, water, garlic, ginger, brown sugar, red pepper flakes and whisk well. Set aside.
3. Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
4. Sear the beef: Add half of the sesame oil to the pot. When the oil is hot add half of the flank steak and cook 2 to 3 minutes until it starts to brown. Remove from the pot and repeat with remaining sesame oil and beef. Return all the beef to the pot and press the cancel button on your Instant Pot.

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WebAdd beef (may need to cook in 2 batches) and cook 2-3 minutes, until brown, flipping pieces over to cook both sides. Add the sauce to the pan along with the xantham gum and cook over medium heat for a …

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WebLow Carb Marinade 1/2 cup soy sauce ½ cup water 4 cloves garlic minced 1 tablespoon fresh ginger grated ¼ teaspoon red pepper flakes 2 tablespoon brown sugar substitute Instructions Cut the steak …

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WebHow to cook Easy Instant Pot Mongolian Beef: 1.Press the SAUTE button on the Instant Pot. Heat sesame oil and sear steak on each side (about 1 minute each side). 2 .In a medium bowl, whisk together …

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WebLow Carb Mongolian Ground Beef Yield: 4 Servings Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Extra lean ground beef with a sugar-free Mongolian sauce. Ingredients 1 lb Lean …

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WebWhile the traditional Mongolian beef recipe is loaded with sugar, gluten, soy, and corn (from cornstarch), this Keto Mongolian Beef is a healthier homemade low carb Mongolian beef recipe. Perfectly …

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WebRecipe Steps steps 8 35 min Step 1 Preheat an Instant Pot on the “Saute” setting until it says HOT. Add the avocado oil to the bottom of the pot. Step 2 Add the minced garlic …

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WebThis Keto Mongolian Beef is one delicious Instant Pot recipe! It’s easy to make Low Carb dinner dish that tastes as good as any Chinese takeout. Keto

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Web3 tablespoons olive oil or peanut oil 1 medium onion, diced 1 cup beef broth 2 tablespoons garlic (fresh, and minced) 1/2 cup Coconut Aminos 2 tablespoons Sukrin …

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WebThis keto Mongolian beef recipe is low carb, sugar free and oh so delicious. Made with the perfectly tender fried beef strips doused in a sweet sauce and served over …

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WebThicken the sauce: add the cornstarch and water mixture, honey and broccoli to the Instant Pot and turn the saute function back on. Mix everything together until the …

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WebCombine the beef and cornstarch in a medium bowl and set aside. Whisk together the sauce ingredients in a small bowl and set aside. Choose the saute button on …

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WebMongolian Beef Ramen 4 Pkgs Instant Ramen - flavor packet discarded 2 Tbsp Oil 1 1/2 lb Flank Steak - cut thinly against grain 3

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Frequently Asked Questions

How to make restaurant style mongolian beef?

Six simple steps to cook the perfect Mongolian beef

  1. Use the right cut of beef. Mongolian beef is prepared with a quick stir-frying process. ...
  2. Marinate the beef for better flavor. It is common to marinate the beef with soy sauce, cornflour, and occasionally with wine. ...
  3. Coat the beef with my special dry coating mix. ...
  4. The best gravy for the Mongolian beef. ...
  5. Flash-fried for ten seconds. ...

What are the ingredients in mongolian beef?

Mongolian Beef Ingredients

  • Marinade Ingredients. Vegetable oil, soy sauce, cornstarch.
  • Soy Sauce.
  • Beef Stock. You can use chicken stock or vegetable stock as well. ...
  • Brown Sugar. For a touch of sweet. ...
  • Vegetable Oil. Use your favorite fry oil.
  • Cornstarch. To coat the marinated strips of beef. ...
  • Dried Chilies. ...
  • Fresh Ginger.
  • Fresh Garlic.
  • Corn Starch + Water. ...

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How do you cook broccoli in the instant pot?

Instructions

  • Rinse the broccoli under running water and divide it into larger florets.
  • Pour 1 cup of water into the inner pot of instant pot and place the steamer basket inside. ...
  • Close the lid and lock it into its position. ...
  • When the instant pot comes to pressure (the silver pin goes up), release the pressure manually by turning the steam release valve to VENTING. ...

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How do you make mongolian beef?

Slow-Cooker Mongolian Beef

  • Ingredients
  • Directions. 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.
  • Nutrition Facts

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