Mongolian beef just got better with our healthy take on the Chinese classic. This version is low in sugar and uses corn-free, gluten-free ingredients.
- 1 tablespoon coconut oil
- 5 slices of long red chili
- 1/2 tablespoon grated ginger
- 1.1 lb / 500 g beef skirt steak or flank steak, cut into thin strips
- 3 cloves of garlic, grated
- 1/3 cup tamari sauce (regular soy sauce or coconut aminos can also be used)
- 1/3 cup coconut sugar (or brown sugar, as a less healthy alternative)
- 1 tablespoon honey
- 1 teaspoon sesame oil (optional but I love it)
- 1 teaspoon fish sauce (optional but adds a little umami flavour)
To finish off
- Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add coconut oil, ginger and chili and stir through. Add the beef strips and garlic. Cook for a minute, stirring a couple of times.
- Add the rest of the ingredients but not the tapioca, carrots or green onion. Cancel the Sauté function by pressing Keep Warm/Cancel button. Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual (High Pressure) and adjust to 12 minutes. After 3 beeps the pressure cooker will start going.
- Once the timer goes off, allow the pressure to release for 2-3 minutes naturally and then use the quick release method before opening the lid.
- Add the carrots and press Sauté key again. Cook together with the beef for 2 more minutes.
- In the meantime, combine 1/4 cup hot water with the tapioca or arrowroot starch in a small bowl. I used my fingers to dissolve the starch. Add the green onions to the beef and then add 4 tablespoons of the tapioca slurry liquid. Stir through and turn the pressure cooker off. The sauce will thicken as soon as you stir in the starch. Transfer to a bowl and serve with cooked white rice or cauliflower rice.
Keywords: Mongolian beef healthy Chinese low sugar corn-free gluten-free