Receta Pressure Cooker Mongolian Beef
I love my pressure cooker. It makes everything so easy! OK, I don't do everything in the pressure cooker; there are still things that just need to be cooked on the stove or in the oven, but I certainly do use it a lot. This is one of our favorite recipes. The flavors are so good!
Pressure Cooker Mongolian Beef
adapted from Pressure Cooking Today
Ingredients:
1 pound steak, cut into 1/4″ strips
1 tablespoon vegetable oil (just drizzle some in)
2 cloves garlic, minced or pressed
1/2 cup brown sugar
1/2 tsp minced fresh ginger
1/2 cup soy sauce
1/2 cup water
1 broccoli crown, cut small
1 carrot, cut into *matchsticks
1 red pepper, cut into strips or squares
2 T cornstarch
3 T water
3 green onions, sliced into 1-inch pieces
Directions:
Season beef with salt and pepper. Heat oil in PC on Sear (or browning). Add beef and cook until most of the pink has disappeared; add garlic and continue cooking for about a minute.
Turn PC off and add brown sugar, ginger, soy sauce, and water. Place lid on PC and cook on meat setting for 13 minutes. Allow pressure to release naturally.
Once pressure has released, remove lid and set PC to Sear. Add vegetables and cook for 2 to 3 minutes. Mix water and cornstarch and add to PC; cook until thickened and bubbly.
Turn PC off and stir in green onions. Serve with rice.
Optional: add a pinch of red pepper flakes to the beef along with the garlic. You can also add some sliced onions if you're like me and can't cook without onions. I really think some snow peas would be good in this, though I haven't tried it that way yet. Tonight was the first time I used the red pepper, and it was really good - so I'm officially adding that to the recipe. Of course, if you don't have a red pepper, feel free to leave it out. Add a bit more broccoli; add an extra carrot. I think it can be pretty flexible.
Also, I never actually pay attention to how much steak I have, or even what kind it is. I just grab whatever I have in the freezer. The PC makes it all good and flavorful and tender.
And, since there are just the two of us, we have enough leftovers to have this again in a few days. I warm the leftovers up in the pressure cooker, too, and they taste just as good as the first time. Or maybe better.
*there are different ways of cutting carrots into matchsticks, but I use the method described on this page. I guess I didn't come up with that all on my own... It's really quite easy, and they just seem like the right carrots for this recipe.