Pressure Cooker Mongolian Beef Recipe | Yummly
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Pressure Cooker Mongolian Beef

Latoya W.: "It was very good. We only commented that a littl…" Read More
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  • 2 pounds flank steak (cut into 1/4″ strips)
  • 1 tablespoon vegetable oil
  • 4 cloves garlic (minced or pressed)
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 2/3 cup dark brown sugar
  • 1/2 teaspoon fresh ginger (minced)
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • 3 green onions (sliced into 1-inch pieces)
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    NutritionView More

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    Calories370Calories from Fat120
    Total Fat13g20%
    Saturated Fat4.5g23%
    Trans Fat0g
    Calories from Fat120
    Total Carbohydrate29g10%
    Dietary Fiber<1g2%
    Vitamin A2%
    Vitamin C4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Latoya W. a year ago
    It was very good. We only commented that a little spice would have been nice. We will definitely cook this again but we may add pepper flakes next time.
    Becky a year ago
    It is great! The next time I make it will be faster because I’ll have experience but it was fantastic over rice.
    Andrea Strickler a year ago
    Loved the sauce and there was plenty of it to go over the steak, the rice, and a side of steamed broccoli or green beans. Delicious just the way the recipe was written! Our meat was a little chewy but maybe that happened because we cut the meat the wrong way (hubby forgot to cut against the grain). We only did half the time in the pressure cooker (we did 6 minutes—not 12 minutes), so it’s not because of it being over cooked. Flank steak is very lean though and lean meats can be tricky in the pressure cooker.
    Ryder 3 years ago
    Tender and delicious, made using the Pressure King Pro.
    Tara Carvoo 3 years ago
    So tender & delicious. It was perfectly.
    Zach Michell 3 years ago
    Fantastic Made it a few time
    Rowdy Ali 3 years ago
    Good I felt a bit salty but still good. I think the brown sugar can also be cut in half. I served over rice with boo choy
    Hi Deb 3 years ago
    Turned out fabulous. Family asks for it over and over. I have used pork loin when it is dirt cheap on sale and family reviews were just as high as using beef. Now I always have chunks of frozen ginger on hand since this is now my favourite go to recipe.
    Brandon Burris 3 years ago
    So tender! First dish I made with new elect. Pressure cooker! I love Mongolian beef and this didn’t disappoint! Will definitely make again. Did not change a thing bought cheap Texas broil cut and I cut it with a fork! Will most likely add some yellow onion next time.
    Ann Lanier 4 years ago
    Great! Will make again.
    Mariah Hornsby 4 years ago
    Very good! Made it in my stovetop pressure cooker. I will say, while stove top pressure cookers already cook faster than electric, at 4 mins HP I had a feeling and quick released it then. If I had let it go 10-12 minutes I feel like it would have been way over done. Flavor is good, but next time I’m adding some red pepper flakes to give it another flavor layer. My picky kiddo who “hates sauce” and takes hours to eat, devoured it, was the first one done, and then begged for seconds!
    Luke Purkey 4 years ago
    Goodness I'm going to be making it again