Fire up your Instant Pot® to make this Mongolian beef dish of flank steak, onions, and peppers cooked in a sauce of roasted garlic and liquid aminos.
Preparation Time
10 mins
Cooking Time
45 mins
Total Time
55 mins
Calories
257 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Brush unpeeled garlic cloves with a small amount of olive oil and wrap in a piece of aluminum foil.
Step 3
Bake in the preheated oven until garlic cloves are tender and browned, about 20 minutes. Let cool; remove skin from cloves.
Step 4
Season steak with salt and pepper. Add oil to a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook steak in batches until browned, about 8 minutes. Do not crowd the pot. Transfer beef to a plate.
Step 5
Saute garlic in the pot until fragrant, about 1 minute. Add onions, brown sugar, 1/2 cup water, green bell pepper, red bell pepper, liquid aminos, and ginger. Stir to combine. Add browned beef and any accumulated juices.
Step 6
Combine 3 tablespoons water and arrowroot powder in a bowl; whisk until smooth. Add mixture to the sauce in the pot, stirring constantly. Select Simmer mode and bring to a boil; stir constantly until sauce thickens, about 5 minutes. Stir in green onions.
Step 7
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Step 8
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Ingredients
3 tablespoons water
1 tablespoon olive oil
salt and ground black pepper to taste
2 pounds flank steak
1 red bell pepper, sliced
1 green bell pepper, sliced
1 head garlic
2 tablespoons arrowroot powder
2 sweet onions (such as Vidalia®), cut into wedges
