Healthy Instant Pot Mongolian Beef
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 4
- 1 tablespoon honey
- 1 tablespoon coconut oil
- 5 slices of long red chili
- 1/2 tablespoon grated ginger
- 1.1 lb / 500 g beef skirt steak or flank steak cut into thin strips
- 3 cloves of garlic grated
- 1/3 cup tamari sauce (regular soy sauce or coconut aminos
- 1/3 cup coconut sugar (or brown sugar if you want)
- 1 teaspoon sesame oil (optional but i love it)
- 1 teaspoon fish sauce (optional but adds a little umami flavo
- 2 tablespoons tapioca flour or arrowroot flour (starch)
- 1 medium carrot cut into matchsticks
- 2-3 green onions cut into 1-2†long pieces (green and
- serve with cooked white rice or cauliflower rice
- Carbohydrate 2.31558750120626 g
- Cholesterol 0 mg
- Fat 3.40562500001141 g
- Fiber 0.0202968751116337 g
- Protein 0.021595312531101 g
- Saturated Fat 2.94252250000309 g
- Serving Size 1 1 Serving (132g)
- Sodium 0.203437500243242 mg
- Sugar 2.29529062609463 g
- Trans Fat 0.202392500003637 g
- Calories 38 calories
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 and 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.
