Lailani's "Cooking Under Pressure" Mongolian Beef

• flat iron steaks↗2 lbs

  (pounded into 1/4-inch strips (Top Blade))

• vegetable oil↗1 tablespoon
• minced garlic1 tablespoon
• soy sauce↗1⁄2 cup
• water↗1⁄2 cup
• dark brown sugar↗2⁄3 cup
• ground ginger↗1⁄4 teaspoon
• cornstarch↗2 tablespoons
• water↗3 tablespoons
• green onions↗3

  sliced into 1-inch pieces

Step-by-step instructions

1. 1

   Season beef with salt and pepper. Put oil in the cooking pot and select MEAT SETTING. 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. 2

   Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.

3. 3

   Add browned beef and any accumulated juices. Select Meat setting for 20 minutes.

4. 4

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

5. 5

   Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select meat and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.