Note: I used my Instant Pot to cook the Mongolian beef but you can adjust the cooking times and cook on the stove or in the crock-pot. We also only used certain veggies we had in our fridge so feel free to add any others or change out the veggies based on your families preference. We also served this over Quinoa. You can use rice, lettuce (as a salad), etc.
2 pounds of beef stew meat or flank steam cut into strips
Salt and pepper
1 tablespoon olive or avocado oil
4 cloves garlic, minced
1 cup Coconut Aminos (soy sauce substitute, or use Soy sauce if you prefer)
1/2 cup water
2/3 cup dark brown sugar
1/2 teaspoon minced fresh ginger
2 tablespoon arrowroot powder (starch) or Cornstarch
3 tablespoons cold water
4 Cups of Chopped Broccoli
2 Cups of Chopped Mushrooms
1 Cup of Diced Onions
Pour oil into the pot and press the saute button. Season the beef with salt and pepper, and when oil is hot, brown meat in batches until it’s all browned, do not overcook. Remove meat from the pot and set aside. Add garlic and saute for 1 minute. Dump in coconut aminos, water, brown sugar, and ginger and stir until combined. Return beef and any accumulated juices to pot. Set the IP on manual for 8 minutes. Use a quick pressure release when it’s done. When pin drops, carefully remove the lid and remove meat again, leaving the sauce. In a small bowl, mix arrowroot powder and 3 tablespoons water until smooth. Pour mixture into the sauce in the pot stirring constantly. Select simmer and bring to a boil, stirring constantly until sauce thickens. Dump the meat back in. Toss to coat.
While your meat is cooking in the instant pot you can sauté veggies in a veggie pan or complete this is the instant pot before or after your meat mixture is completed.