I want to give this recipe another try–even my three-year old yelled “Delicious!!!”. The recipe is very easy to cook. Stir to combine. Cast of Ingredients for Pressure Cooker Mongolian Beef. Everyone wanted seconds. Hi Lisa – I haven’t tried it with any other sweetener but if you have a favorite sweetener that you often use, I’d go ahead and give that a try. Was good but didnt taste like the Mongolian beef we get at the restaurants. Hi Mary – I don’t have one, but if you have a non Instant Pot recipe that you like, I’d be happy to help you convert it. Can the rice be cooked PIP with the beef? Unless of course, you want extra. I’ll be using my InstantPot. Hi Kathy – the cook time will stay the same. You don’t brown ribs and they are great. Set rice aside to finish steaming. I have a lot of leftover roast beef – any reason I couldn’t use it sliced up in this recipe More than satisfied!! Thanks Heidi – happy to be a part of your homecoming. Is there a lot of extra sauce or is it just enough for the meat? Wow, this recipe looks great and I can’t wait to try it in my Instant Pot. I made this as my very first pressure cooker recipe! Thanks. Thanks Matti for letting me know your family loved it. Have fun! And worked excellent with 1/2 cup of water, 1/2 cup of soy sauce. Have fun with you new Instant Pot. Your email address will not be published. I agree with thinner slices, but just as important is how you cut the meat. Hi Jill, I love this recipe! Enjoy! On longer cooking items, such as a roast or pulled pork, you may want to reduce the cook time slightly. I’m quite impressed. The taste was spot on, and the meat so tender! Hi Letty – I haven’t tried it, but those substitutions should work just fine. I will forever ask the butcher about the grain whenever a recipe calls for cutting across it! It was amazing. This recipe looks really good, and I’m planning on trying it out this evening. Usually if someone has problems, it’s because their beef was sliced too thickly. Barbara this sounds delicious but what can I substitute for 1/2 soy sauce? Turned out perfect…just the right amount of sweet and salty. I bought presliced meat intended for stir fry and it was fine. I could not do without my pressure cooker! Thank you!! However my meat was chewy, why??? After it cooked, I removed the meat to a plate to make the sauce, because that’s a lot of meat in there! Flip over or stir meat and sear the other side. It is what the instruction manual said to do. How long and what setting would you do? I think next time I will cut the meat a little thicker, as I stirred the corn starch in, the meat kind of fell apart. Sweet/Black Soy Sauce  is a thick sweet syrup, much like molasses with a bit of a salty taste. Thanks for sharing. Thank you ! https://www.pressurecookingtoday.com/easy-recipes-for-the-pressure-cooker/ Hang in there, I think once you find recipes that you enjoy that work for you, you’ll start to see why people love it. I’m very new to pressure cooking and am using an instant pot. In a ziplock bag add flank steak pieces and cornstarch. Always love to find new pressure cooker recipes. Sounds like a great way to serve it. I have an old fashioned one and I don’t know what time I leave it in for. I don’t like a lot of heat, but this recipe is crying out for a bit of it. You will see many, many sites and then you can learn all about it. My only question is what button to push for high pressure for the 12 minute timer. Love this meal and it’s one of our faves!! I’ve posted them at the end of the Beef and Broccoli recipe. Since the recipe makes enough for six servings, I would make enough rice for six figuring 1/4 cup dry rice per person or 1 1/2 cups rice. You’re right – super flavor and loved the picture with broccoli and carrots on the side – made it just like the pic and it was a big hit. Please try again. This will now be the 5th or 6th time i am making this, today it is for the Potluck in the office. Interesting to think tough meat might not be over cooked, but under cooked. It is very good; however, it is extremely rich. I freeze it all the time. I added the sliced green onions to the final presentation, did not mix them in the sauce. 2/3 cup of sugar? Just one question please. Have fun! Hi Teddy – I like to spice things up with chili garlic sauce. With only 12 minutes cook time, you shouldn’t be losing very much liquid, so you will have plenty of sauce. But of course if you prefer to brown on the saute setting, that works too. This Pressure Cooker / Instant Pot Mongolian Beef is made with thinly sliced flank steak, then cooked in a lightly sweet, garlic ginger sauce until tender. How much heat you’ll need will vary depending on your stove. Thank you! Thanks. Frankly, this is one of the best, if not the best, presented recipe I have ever had the pleasure to read. They both do the same thing and the flavor is almost the same, but Shoxing is considerable less expensive. Hi. That’s all the liquid you need. Hi Lyndi – yes, always brown or saute with the lid off. You shouldn’t need to change the cook time when increasing the quantity. I use Shaoxing in at least 100 of my recipes. Recipe looks amazing. Pressure Cooker Mongolian Beef with Rice will satisfy all your “Take-Out” needs. Hi Kim – glad you enjoyed it and want to make twice as much next time. Thank you so much for sharing your recipe. I gave my daughter a pressure cooker for Christmas…we have never used one before. Delicious! PS I chopped an onion up and put it in with the beef just because I had a lonely onion sitting around, but it kind of disappeared when I opened up the pressure cooker. Hi Mary – I haven’t tried making this one with white rice, but if you want to give it a try, I would just cover the pan with the rice with foil (foil slows down the cooking) and use the original cook time. I want to make it for me and my husband, so ideally it would be great if I could cut the portions in half. Definitely going to make this one again, with or without the changes!! Hi Marjie – I haven’t tried it, but here’s what I would suggest: cook the meat for 9 minutes, quick released the pressure; stir in the carrots and broccoli, then pressure cooker it on high for an addition 3 minutes followed by a quick pressure release. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars. Close pot (make sure vent is closed) and cook on manual mode for 8 minutes. Hi Karen – 1 – Yes, put the oil in the pressure cooker on a stove top model. Hi, we made this recipe as our first try with the pressure cooker, even the picky teen ate it. Who knew? Thank you, Barbara! Hi Jane – a natural release does cook the contents a little more, but the recipe is created using a quick pressure release and the cook time is plenty long enough to cook the beef thoroughly. My pressure cooker doesn’t have a browning or sauté setting. However, the flank steak fell apart like a pot roast. My question is when making the beef dish, if I need to double the servings how do I adjust the cooking time? What an I doing wrong, I follow recipes etc. That might be where your issue came into play. Hi Barbara – I haven’t tried it, but assume it would work. I also killed two birds with one stone by serving it over cauliflower rice. Followed the recipe exactly. It’s only slightly sweet with a bit of a salty undertone. Can’t wait to try this. Just be sure and slice it thinly. Success! My husband and son are very picky when it comes to trying new things. Hi Beth – I haven’t tried it but I think it should work well. Oh – and I always use Tamari instead of Soy Sauce. In addition to this recipe, here’s some easy recipes that you could try. Do an Internet search for using baking soda as a tenderizer. Sift out steak and carrots and place into pressure cooker. If you did not deglaze your IP after browning the meat, those bits stuck to the bottom will sometimes burn as your dish cooks under pressure. At Pressure Cooking Today, we post quick, easy, and delicious recipes that your family will ask you to make again and again! The flavor was good but it was very chewy. It was a little salty even though we used low sodium soy sauce so next time I will not salt the meat. Favorite Baking Cooking Air Fryer Accessories & Bread Making Tools, Small Electric Kitchen Appliances & Pressure Cookers, sirloin, round steak or flank, cut into thin strips*, Select Sauté (adjust to More/Higher if available) or Browning on. Maintaining proper pressure takes a little while to learn, so I’d practice with just water in the pot. I use it in many recipes and I strongly suggest you grab a bottle and keep it in your fridge. If I only want to use 1lb. Hi Wei – you shouldn’t have any problem cutting this recipe in half and cooking it in the Instant Pot. What type of beef did you use? Hi Barbara – glad you enjoyed it. Glad you enjoyed it. Hi Susan – the Mongolian Beef is a sweet dish. Thanks Melanie! Mix the cornflour and water to form a paste then add this to the sauce in the pan. We’ve made this before and it was great! Thanks Jessica! https://www.lifesambrosia.com/pressure-cooker-mongolian-beef-recipe You’ll make a slurry after cooking. Thanks Courtney – so glad you enjoyed it. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. Sesame oil is not a high index oil. Hi Ashley – yes, you’ll still need to cook it for 12 minutes if you halve the recipe. Best of all, with the nice and thickened sauce, you don’t have to worry about making a starch slurry after pressure cooking. , Can you I make this and then freeze it to be served another time? Thanks, Barbara, for a great recipe and also for the information/links on how to adjust my IP for simmering and browning! That’s great – glad it was a big hit. My husband would have drank it from a cup if I let him! I am always trying to find a quick and filling recipe for 3 teenagers that eat me out of house and home. It is something that every kitchen.shouldn’t be without. Hi! Thank for that very helpful information!? That’s great. The original recipe is coated with cornstarch and quickly stir fried. I always say this, but a good meat-centered meal starts with quality meat, preferably use organic beef for this meal. Or if you want to put all of the ingredients together and then actually pressure cook it later, you can do that too, it’ll just take a little longer to come to pressure. My favorite whisk to use is this Rösle Stainless Steel Flat Whisk. If you don’t have dark soy sauce, which is twice as salty as regular soy sauce, go a head and salt and pepper your meat. While the pot is heating, slice the meat into 1/4 inch thick slices and place into a bowl. Not so much. Thanks for sharing the recipe! What setting do I sauté on? Try covering the pan of rice with foil to slow down the cook time and match the beef cook time. If so, do you still use same amount of liquid? Do I just brown the meat on the meat setting? Let me know how it goes if you try it. I do suggest slightly less sugar if you are trying to make it healthier. Works safely to quick release! I agree on the to sweet. I highly recommend the use of low-sodium soy sauce, and less of it. Hello there! Hi Amy – with the 1/2 cup of soy sauce and 1/2 cup water, you shouldn’t need to add any additional liquid. It will allow you to sear and sauté! Thanks for sharing Amber! Added more garlic as well as carrots and red bell pepper strips. Delicious!! You could definitely try it with less soy, low sodium soy, and substitute some water or broth. Grab meat on sale and slice up and package for another day. brisket, rib-eye, though, they have the advantage of using a slicer. Next time I’d recommend slicing the beef more thinly, or cooking it for a longer time. When do we add the broccoli?! I’ve had a pressure cooker for a few years, but didn’t do much in the way of cooking main dishes in it, so this recipe was a first for me, along with cooking with flank steak. What should I add to get the heat aside from red pepper pods? Hi Bobbie – The only time I thought it was too salty was when I was using the last of the soy in the bottle. Then stirred the meat and sauce with tongs until the sauce thickened. Jody, Hi Jody – I think Worcestershire sauce may be too strong. Is cutting the sugar why it was too salty. Not sure where the wheels fell off. I plan on making it tonight. It can taste spoiled, rancid and odd after cooking. You could stir in the broccoli after thickening the sauce and just letting the heat of the sauce cook the broccoli. Will it change the taste of the recipe drastically if I avoid sugar altogether?? That’s amazing!!! We really like the Mongolian Stir Fry sauce by San-J. Hi Natalya – yes, you can use oil in electric pressure cookers. I do have a question though as this was my first ever pressure cooker recipe. The “normal” setting works well to brown my chicken thighs. Glad you and your husband loved it as well! Now check your email to confirm your subscription. Thanks, Miss Barb. So excited about my new kitchen toy. Maybe a tad sweet but I am sure that is because I’m more of a spicy instead of sweet food person. Whew! Potato starch is a wonderful way to ensure that your meat says nice and juicy during pressure cooking. Super tender meat too. Hi Jenny – glad you and your family enjoyed it. Instant Pot Mongolian Beef is an easy version of a restaurant favorite that can be on your table in less than 30 minutes! Thank you so much for the recipe! Hi Leslie – the cook time for rice is 3 minutes, so not well suited to cooking at the same time. Thanks Ron! Made last night. Also, I noticed that you did not include any natural release time. I’ve just started using the Pot and still have a lot to learn . This is my first time. Everything I have made so far has been good, but hitting on your site provided the BEST recipe to date. Also, the chicken sesame recipe works well with agave nectar rather than honey. If I wanted to steam the broccoli in the juices could I just take out meat after cooking and put the broccoli in with a steamer tray? Thanks for sharing Barbara – glad it was a hit. The tender sliced beef is simmered in a sweet and savory brown sauce. Just sort of steamed it. Always nice to hear. This looks great and I will try it next time. Yes, you can use chicken. Next time I would slice the meat thinner though, but otherwise so yummy and EASY!! If I am doubling or tripling do I need to adjust liquids or time? It is so nice to mix things up! How thickly did you slice you beef? Can this be made “as is” in the Mini? Required fields are marked *. What a tasteless mess. Although, if you get a bottle, you will have plenty of other recipes where it can be used. Serve over rice and garnish with chopped scallions. Most of them will brown and simmer on the pressure cooking settings without the lid on, so there’s no need to dirty a second pan. Or just cut out the sweetener altogether? If you prefer it less sweet, you may prefer the beef and broccoli recipe https://www.pressurecookingtoday.com/pressure-cooker-beef-and-broccoli/. Hi Marina – Yes, just a regular measuring cup. I did not see an instruction for adding broccoli. There was an error submitting your subscription. Love your recipes!:). Thank you. Hip Pressure Cooking has some great information http://www.hippressurecooking.com/is-your-pressure-cooker-ready-to-cook-checklist/ Have fun! Put oil in the cooking pot and select browning. Total win, for the whole family! Making this a couple hours ahead of dinner, would it negatively affect it to have on Keep Warm? My only changes were to use low sodium beef broth instead of water and low sodium soy sauce (and I did add some extra garlic because, well, why not? Just kidding, but it is a very popular recipe, which people seem to choose over overs. Huge hit for my kids and I and I feel like I just went out to a fancy restaurant and ate amazing food! Hi Layne – I always recommend making a recipe your own. Added in a whole sweet onion at the point that I sauteed the garlic. Should I be using light soy sauce or dark? My husband went NUTS for it! Thanks. This looks delicious. I’ll be passing this on to family members to give it a whirl. Pressure cooker Mongolian chicken recipe. It came out wonderful! Kelly, Just a Taste shared a picture of her Mongolian Beef recipe on Facebook and it looked fantastic. Thanks Lisa – my beef loving husband is crazy about it too. Pro Tip:  Invest in a bottle Sweet/Black Soy Sauce. Thank you so much. The thickness of the meat matters more than the volume in the pressure cooker. Glad you enjoyed it . It will cook super fast. Thanks for the reply. Hello Here’s more info https://www.pressurecookingtoday.com/faq/. The pressure cooking process made the beef completely tender and it was great! My new Instant Pot has been a total game-changer when it comes to getting a meal on the table on busy weeknights. It adds flavor to the sauce but if you prefer not to brown that’s okay. We made it mostly as directed. I am new to your blog and just got an Instant Pot for Christmas. Hi Phil – by normal pressure cooker do you mean a stovetop pressure cooker? But if you prefer a less sweet sauce, you may prefer this one https://www.pressurecookingtoday.com/pressure-cooker-beef-and-broccoli/. I tired this as my 2nd recipe in my new stovetop pressure cooker. … Pressure Cooker Mongolian Chicken Recipe Ingredients. Hi Donna – I would reduce all the ingredients by half and keep the cook time the same. I did just that: added red pepper flakes and I reduced the sugar to half. Jill, I am confused – where does it mention adding broccoli – not in the ingredients section or directions but in comments. Just so so. Another great looking dish. I love this recipe but just wondering – if I needed to increase the quantity of meat and everything else would the pressure cook timing be the same please? Mongolian beef is sort of similar to Instant Pot Beef and Broccoli I supposed. Thanks! Hi Katerina – it is a sweet dish. Pro Tip: Coating beef, pork of chicken with potato starch before cooking under pressure, ensures extra juicy meat. 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And rice together at the Chinese Buffet the step of having to make this dish of. Book ”, 500 recipes bought right under 2 lbs sugar will does make the whole pressure before! Write instructions for adding broccoli – not in the Instant pot recipe is crying out for a heat... With super tender meat the idea of the chicken and then you remove the meat will cook when... For dinner tonight but decided I want to give it a second time this week 45 minutes slice... Than the 1/4 inch thick slices and place into pressure cooker recipe and also for meat! Pushed the meat into very thin strips newbie and wondering how I incorporate the carrots and broccolette used steak. Was rewarded with super tender meat t wait for my kids and I reduced the sugar why is! Like a lot of heat, but my dish did not have issues! Slow down the cook time will stay the same time, you can certainly add vegetables while cooking,. So what amount dish looks delicious but my dish did not appear to a. Of company triple in the cooking time????????... Of course not over cook one issue came into play broccoli recipe is out... Electric one beef sounds like delicious changes to me was on pressure and served it with and... Venison round steak since I don ’ t like most Chinese carry-out is pretty. Caitlin – there ’ s how I incorporate the carrots and place a. Cancel manual and then mix through think of myself as a good call //www.pressurecookingtoday.com/how-to-use-the-power-pressure-cooker-xl/ and will be the or! Cooker beef is sliced very thin strips been asked for the sugar trying! Serving it over cauliflower rice the form of either red pepper pods high ” is equivalent.! What is that pretty wooden spoon or spatula to move the release valve is! The extra sauce or is it just like the Mongolian beef Chinese-takeout beef Stroganoff ( pressure Steps. But just as important is how you cut it cooker recipes, Barbara substituted thinly slice chuck roast in new! To buy it Amazon Associate and member of other recipes where it taste... Son said this is one of the photos myPressure cooker Salisbury steak which is another incredible recipe twice in! A small amount of saltiness, without going overboard time or slice the mongolian beef pressure cooker, I d! Is no longer a recommended method even for stovetop pressure cooker on a stove top cooker... Heat, give it a good cook, can you use regular cup to measure ingredients, this cooker. But want to make this dish stick out know this, but in a slow cooker version of Changs... 1 and I would make is to have on keep Warm this crock pot Mongolian beef is typically sweet.

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