Instructions

• Press Saute mode and adjust to "More" setting (which is medium-high). Wait for the Instant Pot to read HOT.
• Add sliced beef to a large ziplock bag or covered bow, add 1 tablespoon cornstarch and shake well to coat the beef evenly.
• Add the oil to the hot Instant Pot, once the oil is hot, add the beef and sauté for 2-3 minutes, stirring a few times. If needed brown the beef in batches, you don’t want to add too much as it will start releasing juice and it won’t brown well.
• Note: You can also skip browning the beef and just add it to the pot!
• If bits of beef stick to the pot, add 1/2 cup water and deglaze the pot. Using a wooden or synthetic spoon to scrape the bottom of the pot. You can discard the liquid if wanted.
• Add the rest of the ingredients to the pot: minced garlic, minced ginger, lite soy sauce, brown sugar, water, rice wine, and red pepper flakes. You can add less sugar, based on your taste and preference.
• Stir well until all the ingredients are combined and coated in sauce.
• Close lid and pressure cook at High Pressure for 8 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure after the 10 mins.
• Make the cornstarch slurry, in a small bowl mix cornstarch with water until fully combined. With the Instant Pot on the Sauté function, add the slurry to the pot, stir to combine and cook for 2-3 minutes on Sauté, stirring occasionally, until the sauce thickens. Turn off the Instant Pot and let the Mongolian Beef sit for 8-10 minutes before serving, in this time the sauce will settle and thicken more.
• Serve over rice and garnish with fresh chopped green onions and sesame seeds.