Mongolian Beef


  • 2 Pounds Flank Steak, Cut Into Thin Strips
  • 1 Tablespoon Vegetable Oil
  • 4 Cloves Garlic, Minced
  • 1/4 Cup Soy Sauce
  • 1/2 Cup Water
  • 2/3 Cup Dark Brown Sugar
  • 1/2 Teaspoon Fresh Ginger, Minced
Finishing Sauce
  • 2 Tablespoons Cornstarch
  • 3 Tablespoons Water
  • 3 Whole Green Onions, Cut Into 1 Inch Pieces


  1. Season beef with pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned - do not crowd. Transfer meat to a plate when browned.
  2. Add the garlic and sauté 1 minute. Add soy sauce, water, brown sugar, and ginger. Stir to combine.
  3. Add browned beef and any accumulated juices. Cook at pressure for 12 minutes. Quick release the pressure when complete.
  4. Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.