Breastfeeding Friendly Instant Pot Mongolian Beef
Total time50 min
Prep time15 min
Cook time25 min
4.6(3)
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Learn more →Ingredients
4 servings
- 1 ½ lb flank steak, sliced against the grain into ¼-inch strips
- 3 tbsp cornstarch, divided
- 1 tbsp vegetable oil
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, minced
- ½ cup low-sodium soy sauce
- ½ cup water
- ½ cup packed light brown sugar
- ½ tsp red pepper flakes
- 3 green onions (scallions), green parts only, sliced into 1-inch pieces
- 2 tsp sesame oil
For serving
- cooked white rice, for serving
- 1 tsp sesame seeds, for serving (optional)
Instructions
- 1
Toss the sliced flank steak with 2 tablespoons of the cornstarch in a large bowl until every piece is lightly coated.
- 2
Select the Sauté function on the Instant Pot and add the vegetable oil. Once the oil is shimmering, add the ginger and garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely — garlic can brown quickly on Sauté mode.
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