This Mongolian Beef can be made two ways, in an Instant Pot or a Slow Cooker. If you’re planning a quick weeknight dinner, I suggest going the Instant Pot route because this meal will be ready in no more than 15 minutes. No Instant Pot? Don’t sweat! Cook this in a slow cooker (if you’re not in a rush or will be making this during meal prep day) or go the stovetop route and simmer it on a low flame for about half an hour.
Most Mongolian Beef recipes contain sugar or sweeteners to give it a sweet flavor and a sticky texture. This version gets a decent amount of sweetness from the coconut aminos so you won’t feel like you’re missing anything. If you really want your Mongolian Beef to be sweet similar to the ones you get at restaurants, add 1 1/2 – 2 tbsp of coconut sugar or honey together with the coconut aminos.
Spoon over this yummy Mongolian Beef over an aromatic bowl of Turmeric Garlic Rice for the perfect meal!
- 2 tsp oil of your choice
- 6 cloves garlic minced
- 1 1/2 tbsp fresh ginger grated
- 1 1/2 lbs flank steak sliced into strips
- 1/2 cup coconut aminos
- 1/4 tsp sea salt
- 1 tbsp arrowroot powder dissolved in 2 tbsp water
- 1/2 cup green onions sliced
To cook in an Instant Pot:
Press the Saute button. Add oil, garlic and ginger.
Saute for 1-2 minutes until fragrant.
Add flank steak, coconut aminos and sea salt. Mix and cover.
Press the Manual button and cook on high pressure for 10 minutes.
Cover the vent with a towel then perform a quick pressure release by turning the valve from the "sealing" to the "venting" position.
Press the Saute button. Add arrowroot slurry. Mix and let it simmer for 1 minute to thicken.
Turn off heat and add green onions before serving.
To cook in a Slow Cooker:
In a pan over medium-high heat, add oil, garlic and ginger. Saute for 1 minute until fragrant. Transfer to a slow cooker.
Add flank steak, coconut aminos and arrowroot slurry. Mix well.
Cook on HIGH for 2 1/2 hours. Stir every hour to make sure the bottom doesn't burn.
Turn off heat and top with green onions before serving.
Want to make this sweeter? Add 2 tbsp of coconut sugar or honey together with the coconut aminos.
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