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Mongolian Beef
Course
Main Course
Prep Time
10
minutes
Cook Time
17
minutes
Total Time
22
minutes
Servings
6
Author
Jenny Castaneda
Ingredients
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
Instructions
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.
Recipe Notes
Want to make this sweeter? Add 2 tbsp of coconut sugar or honey together with the coconut aminos.