Instant Pot Mongolian Beef

Yield: 6

Ingredients:

• 1 lb. flank steak (sliced thin)
• 1/2 cup brown sugar
• 1/2 cup soy sauce
• 1/2 teaspoon garlic paste
• 1/2 teaspoon ginger pate
• 1/2 cup water
• 2 tablespoon cornstarch
• 1 cup shredded carrots

Instructions:

1. Place pot to sauté.
2. Add steak, garlic and ginger and sauté until light tan in color.
3. Pour in carrots, soy sauce, brown sugar and water.
4. Manual high pressure 5 minutes under pressure.
5. Quick release.
6. Place pot back on saute and bring to a boil.
7. Whisk in cornstarch if you want thick sauce, omit if thin sauce desired.
8. Continue on saute for about 2 to 3 minutes until sauce thickens.
9. Great served over zucchini noodles, spaghetti squash, or rice.

Nutritional Facts:

• Calories per serving: 338
• Fat per serving: 10 g
• Saturated fat per serving: 3 g
• Carbs per serving: 33 g
• Protein per serving: 27 g
• Sugar per serving: 28g
• Sodium per serving: 1704 mg
• Cholesterol per serving: 68 mg