do tan and red go together

INSTANT POT MONGOLIAN BEEF

This Instant Pot Mongolian Beef is a fast and delicious way to enjoy takeout at home. It’s even better than the restaurant version and comes together quickly thanks to the pressure cooker. Start by searing the beef for a crispy exterior, then pressure cook it with a sweet sauce that perfectly coats the steamed broccoli. You’ll have a healthy and satisfying dinner ready in under 30 minutes!

INGREDIENTS

  • 2 cups uncooked quinoa, white rice, jasmine rice, cauliflower rice, or brown rice for serving
  • 1-2 Tablespoons olive oil or sesame oil
  • 1 1/2 pounds flank steak (Note 1)
  • 1/3 cup low-sodium soy sauce, Tamari, or coconut aminos
  • 4 cloves fresh garlic, minced
  • 1 teaspoon fresh ginger root, grated
  • 1/2 cup water or beef broth
  • 2 tablespoons honey
  • 2 tablespoons tapioca starch or cornstarch
  • 2 cups broccoli florets, chopped small
  • 4 stalks green onions
  • Sesame seeds, red pepper flakes, or sriracha sauce (optional for topping)

INSTRUCTIONS

  • Cook the brown rice or quinoa according to the package instructions and set aside.
  • Slice the flank steak into thin pieces against the grain and set aside. Turn the Instant Pot onto the sauté setting, drizzle the olive oil in the bottom of the pot, and let it heat up. Once hot and shimmering, sear the steak in 2-3 batches, 1-2 minutes on each side. Avoid overcrowding the pot to ensure proper searing.
  • While the steak sears, whisk together the soy sauce (or coconut aminos), garlic, ginger, and water in a small bowl.
  • Once the steak is browned, cancel the sauté setting and pour the sauce mixture over the steak. Lock the lid and ensure the pressure valve is set to “sealing.” Pressure cook on high for 8 minutes. It will take 5-7 minutes for the pot to come to pressure before cooking begins.
  • While the beef is cooking, whisk the cornstarch (or tapioca starch) with 2 tablespoons of cold water in a small dish.
  • After the cooking time is complete, carefully quick-release the pressure by turning the valve to “venting.” You can place a dish towel over the valve to reduce steam noise and protect nearby surfaces.
  • Remove the lid, then add the cornstarch mixture, honey, and broccoli. Press the sauté button again and stir frequently until the sauce thickens. You can close the lid for a few minutes to steam the broccoli, which should take about 4-6 minutes. The broccoli is done when tender and the sauce has thickened. If you prefer a thicker sauce, mix an additional tablespoon of cornstarch or tapioca starch with water, add it to the pot, and sauté for a minute.
  • Serve the Mongolian Beef over rice (or cauliflower rice) and top with green onions, sesame seeds, and optional red pepper flakes or sriracha sauce.

NOTES

  • Flank Steak: If flank steak isn’t available, skirt steak can be used as a substitute. For more tips on how to cut flank steak, see our tutorial.
  • Slow Cooker Version: For a slow cooker variation, add all ingredients to the crockpot and cook on high for 2-3 hours or low for 4-5 hours. Stir in the cornstarch slurry to thicken before serving.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Mongolian beef can be frozen for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.

Nutrition (per serving):

  • Calories: 244 kcal
  • Carbohydrates: 16.4g
  • Protein: 25.7g
  • Fat: 8.5g
  • Cholesterol: 68mg
  • Sodium: 74mg
  • Fiber: 1g
  • Sugar: 12.5g

If you try this recipe, please leave a review and let us know how it turned out!

SOFT AND CHEWY CHOCOLATE CHIPLESS COOKIES

These chocolate chipless cookies are made with the same soft, chewy, buttery dough as traditional chocolate chip cookies, but without the chocolate chips! Whether you’re a purist, not a fan of chocolate, or simply out of chocolate chips, these cookies offer the perfect treat for you!

EQUIPMENT

  • Cookie Sheet
  • Parchment Paper
  • Cookie Scoops
  • Mixing Bowl
  • Rubber Spatula

INGREDIENTS

  • 3/4 cup unsalted butter
  • 1 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 egg + 1 egg yolk, at room temperature
  • 1 tablespoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon sea salt (plus more for sprinkling)

INSTRUCTIONS

  • Brown the butter over medium heat, stirring constantly. Once it begins to foam and turns golden brown, releasing a nutty aroma, remove it from the heat. Be careful not to overbake, as the liquid in the butter can evaporate and dry out your dough. Allow the butter to cool.
  • In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Beat until well mixed. Add the egg, egg yolk, and vanilla extract, and stir until fully incorporated.
  • In a separate bowl, whisk together the flour, baking soda, and sea salt. Gradually add half of the dry ingredients to the wet mixture, mixing until combined. Slowly add the remaining flour, a little at a time, stopping if the dough begins to dry out.
  • Refrigerate the dough for at least 30 minutes, or overnight for the best results.
  • Preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1-ounce cookie scoop to portion the dough into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes or until the edges are golden brown, and the centers are puffy but still soft.
  • Let the cookies cool before enjoying!