Low FODMAP Instant Pot Mongolian Beef

Total time50 min

Prep time15 min

Cook time25 min

Tender strips of flank steak get a light cornstarch coating before they hit the Instant Pot, where a savory-sweet sauce of low-sodium soy sauce, brown sugar, fresh ginger, and a touch of red pepper flakes works its way into every bite under pressure. Ten minutes on high pressure is all it takes to turn tough cuts of beef silky and fork-tender, and a quick cornstarch slurry at the end thickens everything into that glossy, spoon-coating sauce Mongolian beef is known for. A finishing swirl of sesame oil and the green tops of scallions add brightness and crunch right before serving. Ladle it over a bowl of steamed white rice and finish with a sprinkle of sesame seeds for the full effect. It's a fast, weeknight-friendly dinner that fits neatly into a low FODMAP plan without skipping any of the bold, sticky-sweet flavor the dish is loved for.

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Ingredients

4 servings

1 ½ lb flank steak, sliced against the grain into ¼-inch strips
USDA Choice Flank Steak Signature Farms Boneless Beef Flank Steak - 1.75 Lbs Beef Choice Boneless Flank Steak (1 Steak)H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Private Selection™ Angus Beef Boneless Flank Steak
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3 tbsp cornstarch, divided
1 tbsp vegetable oil
1 tbsp fresh ginger, finely grated
4 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
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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