Instant Pot Mongolian Beef
This Instant Pot Mongolian Beef is a 30-minute stir fry idea that's a great copycat version of the one from your favourite Chinese restaurant!
Servings: 6 servings
- 1 tbsp olive oil
- 1 lb fast fry steak cut into 1 inch pieces
- 2 cups cooked rice (about 1 cup dry then cooked to package directions)
- 1 red pepper, chopped
- 1 head broccoli, cut into small florets
- 1 bunch green onions, cut into 1 inch pieces
- 1/4 cup hoisin sauce
- 1/4 cup low-sodium soy sauce
- 4 cloves garlic, minced
- 1/4 cup water
- 3 tbsp cornstarch
- 1 tbsp sesame seeds for garnish
Add olive oil, steak, garlic, hoisin sauce, soy sauce and water to Instant Pot. Cook on high pressure for 3 minutes - Instant Pot will take about 10 minutes to preheat then pressure cook the 3 minutes. Do a quick release of the pressure and open lid when safe to do so.
Add red pepper, broccoli and green onions to pot, stirring well. Replace lid and let the mixture sit for 5 minutes (this will slightly steam the veggies).
Serve overtop of cooked rice and garnish with sesame seeds. Serve and enjoy!
Calories: 373kcal | Carbohydrates: 32g | Protein: 26g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 61mg | Sodium: 1101mg | Potassium: 430mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3300IU | Vitamin C: 75.9mg | Calcium: 40mg | Iron: 3.4mg