Mongolian beef just got better with our healthy take on the Chinese classic. This Instant Pot version is low in sugar and uses corn-free, gluten-free ingredients.
1.1lbs.skirt steakor flank steak, cut into thin strips (500 g)
3clovesof garlicgrated
⅓cupTamari sauceregular soy sauce or coconut aminos can also be used
⅓cupcoconut sugarif you can't find it, then use brown sugar
1teaspoonsesame oiloptional but we love it
1teaspoonfish sauceoptional but adds a little umami flavour
To finish off
2tablespoonstapioca flouror arrowroot flour
1medium carrotcut into matchsticks
2-3green onionscut into 1-2” long pieces (green and pale green part only)
Serve with cooked white rice or cauliflower rice
Instructions
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, 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 ¼ 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.