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Vortex Plus - Crispy Boneless Buffalo Wings
Mongolian Beef and Rice
| By : |
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
4 - 6 servings
|
Ingredients
Meat Mixture:
- 1 tbsp olive oil
- 1 tbsp cornstarch
- 1 - 1 1/2 lbs flank steak sliced across the grain into bite-sized pieces
Sauce Mixture:
- 1 cup Water
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 10 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1/4 tsp cayenne
Rice Mixture:
- 2 cups long grain white rice rinsed
- 2 1/4 cups Water
To Finish:
- 2 tbsp cornstarch
- 4 green onions green tops only, cut into
2-3 inch lengths - sesame seeds for garnish
Ingredients
Meat Mixture:
Sauce Mixture:
Rice Mixture:
To Finish:
|
Instructions
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- Add beef and cornstarch to a large bag or bowl and mix to coat beef evenly.
- When oil gets hot, brown the meat on both sides, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches.
- Add the Sauce Mixture ingredients to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
- Place rinsed rice and water in a separate cooking pan with at least a
7-cup capacity. Place an extra-tall trivet or riser (we love these) in the bottom of the pot and place the rice-filled cooking pan on the trivet. Check that the bottom of the cooking pan is not in contact with the sauce mixture and that the top of the cooking pan does not exceed the Max line on the Instant Pot. (Note: If you don’t have these accessories, you can also make the rice separately!) - Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 10 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Open the pot and carefully remove the rice pan and riser. Fluff the rice with a fork and set aside.
- Mix together the cornstarch with
2 tbsp cold water in a small bowl and stir into the sauce until thickened, cooking 2-3 minutes, returning to SAUTE mode if needed. - Add the green onions to the pot, stir to mix. Select CANCEL to turn off the pot and let the mixture cool for 5 minutes before serving.
- Serve beef and sauce over rice and garnish with sesame seeds.
Recipe Notes
*If your Instant Pot does not have a MANUAL function, use the Pressure Cook function.
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If you watch the video, it tells you to add brown sugar as well as the other ingredients. I made it without the brown sugar and it was good, but looked nothing like picture
No brown sugar in the written recipe but after we made it we watched the video and it mentioned brown sugar. Think that would have made this recipe taste better.
This was good, but I also deglazed the pot with a bit of roasted garlic rice vinegar, added two sliced onions, cut back a little on the sugar, increased the garlic and stirred in steamed broccoli.
This was my first pot use and I loved it! I would add more liquid at end increasing from 2 tbsp of water to 4 tbsp. I would cut back on brown sugar by 1/4 c. And use low sodium soy sauce.
Very tasty , would make again.
First recipe I tried with the IP. Had to use ground garlic and ginger, and a different cut of beef, but this was amazing. The sauce was to die for! Highly recommend this one.
Meat cooks well, but sauce came out runny (even after thickening)
Loved it! Very flavorful and easy to make. It does leave a lot of sauce abd thus, i suggest at least 1.5 pounds of meat.
Easy recipe! I used less cayan than recommended & I’m glad I used less. It was a hit with the whole family!
Absolutely delicious! Very easy and it was a family favorite. Even my 4, 2 and 1 year old enjoyed it!
I used thinly sliced round steak, and it was delicious! I added some red bell pepper with the green onions for color. Definitely a keeper recipe!
Lots of prep for someone who doesn’t like to cook, but WOW!!! Followed the recipe to the T and it was excellent! Definietely a keeper!!!
This was really easy. I had left over guiso meat from the night before and unfortunately no corn starch. So I soaked the meat in the ingrediants and then served with white rice and fried veggies. I poured a little bit of the left over liquid in the rice for flavor and added asian hot sauce. Pretty good and a bonus because my daughter loved it.
Followed the instructions, but i thought the sauce needed something more in it.
I will add less cornstarch at the end. The sauce was just a tad bit too thick and I couldn’t mix it in with the rice very well. But, amazing flavor and it was my first Instant Pot meal I tried!!! Beautiful! Thanks for the wonderful recipe!
This was delicious. I used arrowroot instead of cornstarch and tamari (gluten free soy sauce) instead of regular soy sauce. I cookec rice separately. Will make this again.
Mongolian beef has always been one of my favroites! I’m definitely going to add some broccoli and other veggies next time.
Absolutely delicious, will definitely make it again!
I thought this was a great recipe. Next time I would slice the flank steak a little thicker….iIt fell apart and became part of the sauce. I would add more heat (cayenne pepper) and I will attempt to reduce the brown sugar (a little too sweet to my liking. It was easy and my husband loved it!