• Peggi Ingram

Easy Mongolian Beef (Pressure Cooker or Instapot)

Serves 6


  • 2 pounds flank steak, cut into 1/4" strips

  • 1 tablespoon coconut oil

  • 4 cloves garlic, minced or pressed

  • 1/2 cup Coconut aminos

  • 1/2 cup water

  • 2/3 cup coconut sugar

  • 1/2 teaspoon minced fresh ginger

  • 2 tablespoon arrowroot

  • 3 tablespoons water

  • 3 green onions, sliced into 1inch pieces


  1. Season beef with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned do not crowd. Transfer meat to a plate when browned.

  2. Add the garlic and sauté 1 minute. Add coconut aminos, 1/2 cup water, coconut sugar, and ginger. Stir to combine.

  3. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.

  4. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.

  5. Combine the arrowroot and 3 tablespoons water, whisking until smooth. Add arrowroot mixture to the sauce in the pot stirring constantly.

  6. Select Simmer and bring to a boil, stirring constantly until sauce thickens.

  7. Stir in green onions.

recipe adapted from: Pressure Cooking Today at http://www.pressurecookingtoday.com/pressure­cooker­mongolian­beef/

77 views0 comments

Recent Posts

See All