Mongolian Beef and Rice
Try this Mongolian Beef and Rice recipe, or contribute your own.
Try this Mongolian Beef and Rice recipe, or contribute your own.
- 1 cup water
- 1/2 cup soy sauce
- 1 tbsp olive oil
- 2 tbsp cornstarch
- 2 1/4 cups water
- 1 tbsp cornstarch
- 1/4 tsp cayenne
- sesame seeds (for garnish)
- 1 - 1 1/2 lbs flank steak (sliced across the grai
- 10 cloves garlic (minced)
- 1 tbsp fresh ginger (minced)
- 2 cups long grain white rice (rinsed)
- 4 green onions (green tops only, cut into 2-3 inch
- Carbohydrate 28.7368613246179 g
- Cholesterol 0 mg
- Fat 1.98925125325966 g
- Fiber 7.80120002703336 g
- Protein 12.7023787862182 g
- Saturated Fat 0.273487500426712 g
- Serving Size 1 1 - 6 serving (714g)
- Sodium 38.4656250935499 mg
- Sugar 20.9356612975845 g
- Trans Fat 0.51432750135699 g
- Calories 152 calories
Step-by-step
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- Add beef and cornstarch to a large bag or bowl and mix to coat beef evenly.
- When oil gets hot, brown the meat on both sides, 2-3 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches.
- Add the Sauce Mixture ingredients to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Place rinsed rice and water in a separate cooking pan with at least a 7-cup capacity. Place an extra-tall trivet or riser in the bottom of the pot and place the rice-filled cooking pan on the trivet. Check that the bottom of the cooking pan is not in contact with the sauce mixture and that the top of the cooking pan does not exceed the Max line on the Instant Pot. (Note: If you don’t have these accessories, you can also make the rice separately!)
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- buttons and program the Instant Pot for 10 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Open the pot and carefully remove the rice pan and riser. Fluff the rice with a fork and set aside.
- Mix together the cornstarch with 2 tbsp cold water in a small bowl and stir into the sauce until thickened, cooking 2-3 minutes, returning to SAUTE mode if needed.
- Add the green onions to the pot, stir to mix. Select CANCEL to turn off the pot and let the mixture cool for 5 minutes before serving.
- Serve beef and sauce over rice and garnish with sesame seeds.
Mongolian Beef and Rice: A Weeknight Dinner Winner
As a busy working mom, finding time to cook a delicious and healthy dinner can feel like an impossible task. But I’ve discovered a recipe that’s not only quick and easy but also incredibly flavorful: Mongolian Beef and Rice. This dish is my go-to when I need a satisfying meal on the table without spending hours in the kitchen. The sweet and savory sauce is addictive, and the tender beef is perfectly complemented by the fluffy rice. It’s a recipe that's become a staple in my household, and I'm excited to share it with you.
The beauty of this recipe lies in its simplicity. No complicated techniques or obscure ingredients are required. Everything is readily available at your local grocery store, making it a practical choice for any weeknight. Plus, the Instant Pot speeds up the cooking process significantly, allowing me to have dinner ready in under 30 minutes. The pressure cooking method ensures that the beef is incredibly tender, almost melting in your mouth. And the rice, cooked perfectly alongside the beef, is fluffy and absorbs the delicious flavors of the sauce.
What makes this Mongolian Beef and Rice so special? It's the balance of flavors. The savory soy sauce base is perfectly offset by the subtle sweetness of the ginger and garlic. A touch of cayenne adds a delightful kick, but it's not overwhelming, making it suitable for the whole family. The cornstarch creates a beautiful, glossy sauce that clings perfectly to the beef. And finally, the garnish of sesame seeds adds a delightful nutty flavor and visual appeal.
This dish isn't just a weeknight wonder; it's also incredibly versatile. Feel free to adjust the spice level to your preference. If you prefer a milder dish, simply omit the cayenne pepper or use a smaller amount. You can also experiment with different cuts of beef. While flank steak is my personal favorite for its tenderness, sirloin or even thinly sliced ribeye would work well too. The key is to make sure the beef is thinly sliced so it cooks quickly and evenly.
I often serve this Mongolian Beef and Rice with a side of steamed broccoli or a simple green salad. It's a complete and balanced meal that satisfies both my taste buds and my need for healthy, nutritious food. And the best part? Leftovers are just as delicious the next day, making it a perfect meal-prep option.
So, if you're looking for a quick, easy, and incredibly flavorful recipe that will please everyone at the dinner table, give this Mongolian Beef and Rice a try. You won't be disappointed. It's a dish that has earned its place in my recipe rotation, and I know it will become a favorite in yours too.
Tips and Variations:
- For a spicier dish, add more cayenne pepper or a dash of sriracha.
- Use brown rice instead of white rice for a healthier option.
- Add other vegetables, such as bell peppers or mushrooms, to the sauce.
- Garnish with chopped cilantro or green onions for extra freshness.
- Serve with noodles instead of rice for a different texture.
This recipe is a testament to the power of simple ingredients combined with clever cooking techniques. It’s a perfect example of how a busy woman like myself can create a restaurant-quality meal without sacrificing time or energy. Enjoy!
