Holy cold weather, am I right? I can’t remember the last day it was above 25 degrees and I’m {mostly} over it. I have a love-hate (mostly hate) relationship with winter. Just ask my family…
The only perk of cold weather is a plethora of comfy blankets, sweatshirts (my latest obsession that was a gift this year) and comfort food. I crave rich tasting, warm, and comforting foods this time of year. I want chilis, stews, nachos, potatoes, etc. I want to feel warm from the inside out. Good thing I have my favorite pressure cooker to help with this.
My Instant Pot has been living on top of my counter (for easy access) and this Mongolian Beef is on repeat in our kitchen. I love a healthy meal but I love it even more if it is simple, quick and on my plate in a fast manner. Nobody likes a hangry Laura, I can promise you that.
Instant Pot
If you have been around me the last year, then you know that me (and all my friends including my mom) are obsessed with this amazing tool. Now, there is nothing new about pressure cooking, it’s technically been around since the 1600s. The new surge has come because the Instant Pot literally makes pressure cooking so easy even a caveman could do it.
Dinner is ready in MINUTES. It takes slow cooking to a new level. I am a fan of slow cooking, don’t get me wrong, but how many times have I forgotten to get dinner going, gotten sidetracked or was missing an ingredient?! Only every other time. The Instant Pot (no this is not an ad or even a sponsored post) has been a game changer in our household and I cannot remember what life was life before it (nor would I want to).
Sold yet? You can snag your own Instant Pot on Amazon (when back in stock) or at your local Target. It also appears you can buy them at any of these locations listed here as well.
Mongolian Beef
Now for the real reason you stopped by, the recipe. I’m a fan of a good stir-fry dish, a good rice dish and really any dish that has good flavors. This one is a combo of all the above. The best part? You get to throw it all in a pot, set it, forget for 20 minutes and boom dinner is served.
Mongolian Beef is a Chinese-American dish traditionally made with flank steak, veggies & a brown sauce. Welp, that is exactly what I am bringing you today, with a sassy touch of course. I tried to cut down on the sugar, add in some fresh squeezed orange juice and up the veggie content, because, well, I’m a dietitian (sorry, not sorry.)
Pro tip: Do yourself a favor this year and treat yourself to some knife skills. There are usually ones in your area at a cooking store or at a place like Sur La Table. You can also, conveniently, find them on Youtube. It will make this recipe, and most others that much easier.
Ingredients
- 1-1/2 lb flank steak, sliced into 1/2" strips (~3-4 inches long)
- 1 Tbsp olive oil
- 1 red bell pepper, sliced thin
- 1 large carrot, peeled & sliced thin
- 1 red onion, sliced thin
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 3/4 cup tamari or soy sauce
- 1/3 cup brown sugar
- 1/3 cup + 2 Tbsp water
- 2 oz. orange juice
- 2 Tbsp cornstarch
- Red pepper flakes, optional
- Green onion, sliced thin, optional
Instructions
- Place all ingredients except 2 Tbsp water and cornstarch in a pressure cooker (I used Instant Pot), stir well to combine.
- Close pot (make sure vent is closed) and cook on manual mode for 8 minutes.
- Allow beef to cool in pot via natural pressure release for 10 minutes.
- Open pot (may need to vent before opening), cancel manual and turn to Saute mode.
- In a small bowl, whisk together 2 Tbsp water + 2 Tbsp cornstarch. Add to pot, stir and allow to cook for ~3-4 minutes to thicken.
- Serve over rice, top with red pepper flakes & green onions if desired & enjoy!
Notes
Slow Cooker Directions: Follow the same directions, cook on low for 6-8 hours and then add in cornstarch/water mixture.
xoxo,
Sassy
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