blog/content/posts/mongolian-beef.md

title	date	tags	draft
Mongolian Beef	2019-07-01T19:49:46-04:00	recipes	false

This recipe shamelessly stolen from: https://www.pressurecookingtoday.com/pressure-cooker-mongolian-beef/

Ingredients

• 2 pounds flank steak (cut into 1/4″ strips)
• 1 tablespoon veg oil
• 4 cloves garlic (minced or pressed)
• 1/2 cup soy sauce
• 1/2 cup water
• 2/3 1/3 cup dark brown sugar (half this)
• Shakes of red pepper flakes
• 1/2 teaspoon fresh ginger (minced)
• ===
• 2 tablespoons cornstarch
• 3 tablespoons water
• 3 green onions

Steps

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. We are now below the fold -- Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.

Notes

Had the beef marinate in some kosher salt, pepper, onion powder, garlic powder -- came out good, but a little salty. Maybe lower the salt

Taking out half the sugar made the dish way easier to eat, but did not allow the sugar to cut the salt

Highly recommend smaller than 1-inch pieces for the green onion

Some nice steamed brocc with this is bomb