Instant Pot Mongolian Beef

Just like Chinese take-out, this beef recipe combines thin sliced, tender beef with a Chinese brown sauce. This dish can be served over rice or crispy cellophane noodles. And don't forget your chopsticks.

Ingredients:

• 1 - 1 1/2 lbs. Flank or Flat iron steak - sliced in thin strips

• 1/2 cup soy sauce

• 1/2 cup water

• 1/2 cup brown sugar

• 1/2 tsp. Minced ginger

• 1 minced garlic clove

• 1 shredded carrot

• 1 green onion sliced

• 3 Tbsp. corn starch

• 3 Tbsp. water

Directions:

• Mix soy sauce, brown sugar, water, ginger and garlic together and add to Instant Pot

• Cook on saute until sugar is melted

• Add sliced beef and stir to coat

• Top with shredded carrot

• Close the Instant Pot and manually cook on high for 8 minutes

• Let the pot slow release - 10 minutes

• Mix corn starch and water and mix into liquid

• Set pot on saute and stir until thickened

• Serve over rice, Thai noodles or cellophane noodles and top with green onions