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Instant Pot Mongolian Beef - Perfect for Beginners
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Alright. This Instant Pot Mongolian Beef is AMAZING and one of the easiest recipes. If you are new to the Instant Pot, this will look like you are professional at it! ha ha.
Usually when I think of Mongolian Beef, I think that the recipe would be hard, when in reality, it is so simple!
Find the recipe here:
Ingredients:
2 pounds flank steak, cut into 1/4" strips
1 tablespoon Olive Oil
2 cloves garlic, minced or pressed
1/2 cup soy sauce
1/2 cup water
2/3 cup brown sugar
1/2 teaspoon minced fresh ginger
2 tablespoon cornstarch
3 tablespoons water
3 green onions, sliced into 1-inch pieces
Directions:
Put oil in the cooking pot and saute. When oil begins to sizzle, brown meat in batches until all meat is browned. Transfer meat to a plate when browned.
Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.
Add browned beef.
Push the Manual or Pressure Cook Button.
Set timer for 11 minutes.
When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly.
Push the Saute button and bring to a boil, stirring constantly until sauce thickens. Stir in green onions. Serve over Rice.
Just remember when using the Instant Pot, it takes 10-20 minutes to pressurize!
Be sure to give me a thumbs up and comment if you would like more Instant pot recipes or tips and tricks with the Instant Pot! Also, feel free to comment if you have any questions, and I will try the answer them the best I can!
If you are cooking for 1-2 people I would suggest the 3 Quart. If you are cooking for more, I would suggest the 6 quart!
#instantpot #instantpotrecipes #Mongolianbeef
Usually when I think of Mongolian Beef, I think that the recipe would be hard, when in reality, it is so simple!
Find the recipe here:
Ingredients:
2 pounds flank steak, cut into 1/4" strips
1 tablespoon Olive Oil
2 cloves garlic, minced or pressed
1/2 cup soy sauce
1/2 cup water
2/3 cup brown sugar
1/2 teaspoon minced fresh ginger
2 tablespoon cornstarch
3 tablespoons water
3 green onions, sliced into 1-inch pieces
Directions:
Put oil in the cooking pot and saute. When oil begins to sizzle, brown meat in batches until all meat is browned. Transfer meat to a plate when browned.
Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.
Add browned beef.
Push the Manual or Pressure Cook Button.
Set timer for 11 minutes.
When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly.
Push the Saute button and bring to a boil, stirring constantly until sauce thickens. Stir in green onions. Serve over Rice.
Just remember when using the Instant Pot, it takes 10-20 minutes to pressurize!
Be sure to give me a thumbs up and comment if you would like more Instant pot recipes or tips and tricks with the Instant Pot! Also, feel free to comment if you have any questions, and I will try the answer them the best I can!
If you are cooking for 1-2 people I would suggest the 3 Quart. If you are cooking for more, I would suggest the 6 quart!
#instantpot #instantpotrecipes #Mongolianbeef
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