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Beef Pressure Cooker Mongolian Beef

Beef Pressure Cooker Mongolian Beef

Imagine tender, mouthwatering beef that falls apart with the gentlest touch, drenched in a rich, glossy sauce that perfectly balances sweet and savory – all prepared in under 40 minutes! This Pressure Cooker Mongolian Beef isn't just a meal; it's a culinary adventure that transforms ordinary weeknight dinners into an Asian-inspired feast that will have your family begging for seconds.

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Asian
Serves: 4 servings

Ingredients

  1. 1 lb flank steak, sliced
  2. 1/2 cup soy sauce
  3. 1/4 cup brown sugar
  4. 2 tablespoons cornstarch
  5. 2 tablespoons vegetable oil
  6. 3 green onions, chopped
  7. 1 teaspoon ginger, minced

Instructions

  1. Slice the flank steak against the grain into thin strips, approximately 1/4 inch thick to ensure tender meat.
  2. In a medium mixing bowl, whisk together soy sauce, brown sugar, and minced ginger to create the marinade sauce.
  3. Add sliced beef to the marinade, ensuring each piece is well-coated. Let marinate for 10 minutes at room temperature to enhance flavor absorption.
  4. Set pressure cooker to sauté mode. Heat vegetable oil and quickly brown the marinated beef strips for 2-3 minutes, working in batches to avoid overcrowding.
  5. Sprinkle cornstarch over the browned beef, tossing gently to coat each piece evenly for sauce thickening.
  6. Pour remaining marinade into the pressure cooker with the beef, stirring to combine.
  7. Close pressure cooker lid, set to high pressure, and cook for 10-12 minutes until beef is tender and sauce has thickened.
  8. Allow natural pressure release for 5 minutes, then carefully quick release remaining pressure.
  9. Garnish with freshly chopped green onions before serving hot over steamed rice.

Tips

  1. Slice Against the Grain: Always slice flank steak against the grain into thin, 1/4-inch strips to ensure maximum tenderness and easy chewing.
  2. Marinate Smartly: Let the beef marinate for exactly 10 minutes at room temperature to allow flavor penetration without compromising meat texture.
  3. Batch Browning is Key: When sautéing beef, work in small batches to achieve proper browning and prevent steaming, which ensures a rich, caramelized exterior.
  4. Cornstarch Coating Trick: Evenly coating the beef with cornstarch before cooking helps create a luxurious, glossy sauce that clings perfectly to each meat strip.
  5. Natural Pressure Release: Allow a 5-minute natural pressure release to help the meat become extra tender and let the flavors meld beautifully.
  6. Garnish Fresh: Always add chopped green onions just before serving to maintain their bright color and provide a fresh, crisp contrast to the rich beef.

Nutrition Facts

Calories: 280kcal

Carbohydrates: 15g

Protein: 25g

Fat: 12g

Saturated Fat: 4g

Cholesterol: 75mg

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