Ingredients

The following ingredients have 4 Servings
  • 1 lb. tenderized flank steak, thinly sliced
  • 1 tablespoon sesame oil
  • 4 cups broccoli florets
  • 3 garlic cloves
  • 1 tablespoon fresh ginger
  • 1/2 cup tamari sauce
  • 1/3 cup water
  • 1 teaspoon spicy mustard
  • 2 tablespoons honey
  • 1 teaspoon sriracha
  • 1 tablespoon arrowroot
  • Optional: top with sesame seeds and sliced green onions

Instruction

  • Turn your Instant Pot onto the Sauté setting and let it heat up.
  • Add Sesame Oil to the Instant Pot.
  • Next, add sliced flank steak to the Instant Pot and brown it. Once browned, remove beef from the Instant Pot and place on a plate.
  • Next add the minced garlic and fresh ginger to your Instant Pot and sauté it for 1 minute. Then add in the tamari, water, spicy mustard, honey and sriracha. Stir until well combined
  • Transfer the browned beef back to the Instant Pot. Seal the lid.
  • Switch the Instant Pot over to the meat setting and cook it for 10 minutes.
  • When it’s finished, use the the Quick Pressure Release method. Remove the lid once the pressure it completely released.
  • Switch the Instant Pot back over to Sauté setting.
  • To a small bowl add 2 tablespoons of the liquid from the Instant Pot and 1 tablespoon of arrowroot. Whisk together and pour back into Instant Pot. Then add in broccoli.
  • Stir it constantly until the Mongolian Beef sauce is thickened.
  • Serve your Mongolian Beef over cooked rice or cauliflower rice.
  • Garnish with sesame seeds and green onions.