Mongolian Beef in the Instant Pot
Copycat PF Chang's Mongolian Beef in the Instant Pot - This is the best quick and easy recipe for simple, healthy, and spicy Mongolian beef. Low carb, Keto Chinese food. How to make paleo gluten free takeout in the Instapot.
Ingredients
For the Mongolian beef
- 1 ½ pound flank steak
- ¾ cup low sodium soy sauce We use La Choy which is gluten-free
- ½ cup brown sugar If you're on a low carb diet, you can use an equal amount of Splenda or Stevia without sacrificing flavor.
- ¼ cup water
- ½ teaspoon fresh ginger minced
- 1 clove garlic minced with a garlic press
- 1 medium carrot shredded
- 1 tablespoons olive oil
- 1 medium green onion sliced
To thicken the sauce
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Slice the steak into thin strips.
- In a small bowl, combine soy sauce, water, oil, sugar, ginger, and garlic. Pour into Instant Pot. Add beef strips and shredded carrot, mix until well coated.
- Cook on high pressure for 8 minutes. After that time, let the beef cool for 10 minutes before releasing pressure.
- In a small bowl, whisk water and cornstarch until the mixture is smooth.
- Turn on the IP sauté button and pour the cornstarch mixture into the sauce. Boil until the sauce thickens, about 2 minutes.
- To serve, top with sliced green onions.
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