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 lb flank steak, sliced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 3 green onions, chopped
- 1 teaspoon ginger, minced
Instructions
- Slice the flank steak against the grain into thin strips, approximately 1/4 inch thick to ensure tender meat.
- In a medium mixing bowl, whisk together soy sauce, brown sugar, and minced ginger to create the marinade sauce.
- Add sliced beef to the marinade, ensuring each piece is well-coated. Let marinate for 10 minutes at room temperature to enhance flavor absorption.
- 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.
- Sprinkle cornstarch over the browned beef, tossing gently to coat each piece evenly for sauce thickening.
- Pour remaining marinade into the pressure cooker with the beef, stirring to combine.
- Close pressure cooker lid, set to high pressure, and cook for 10-12 minutes until beef is tender and sauce has thickened.
- Allow natural pressure release for 5 minutes, then carefully quick release remaining pressure.
- Garnish with freshly chopped green onions before serving hot over steamed rice.
Tips
- Slice Against the Grain: Always slice flank steak against the grain into thin, 1/4-inch strips to ensure maximum tenderness and easy chewing.
- Marinate Smartly: Let the beef marinate for exactly 10 minutes at room temperature to allow flavor penetration without compromising meat texture.
- Batch Browning is Key: When sautéing beef, work in small batches to achieve proper browning and prevent steaming, which ensures a rich, caramelized exterior.
- Cornstarch Coating Trick: Evenly coating the beef with cornstarch before cooking helps create a luxurious, glossy sauce that clings perfectly to each meat strip.
- Natural Pressure Release: Allow a 5-minute natural pressure release to help the meat become extra tender and let the flavors meld beautifully.
- 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