So I bought TWO packages of on-sale stew meat – the pieces weren’t uniform and varied greatly in size! I used one for the Taiwanese beef noodle soup, but didn’t feel like making another stew..
On Facebook one of the most popular recipes for IP is Mongolian beef which is normally a stir fry with thinly sliced marinated flank or skirt steak. I’m not sure that the IP saves any time because the recipe calls for 7 minutes of pressure (not including warm up time) and that’s about the time it takes to stir-fry.
After seeing what the IP could do for the beef in the noodle soup, I decided to try out the Monglian recipe on the stew meat – and oh boy it was tasty!
Mongolian Beef (adapted from Pressure Cooking Today)
- 2 lbs beef stew meat
- 4 cloves garlic, minced
- 1 inch knob ginger, minced
- 1 T vegetable oil (or other neutral oil)
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup dark brown sugar
- 2 T cornstarch mixed in 3 T water
- Turn IP on sautée mode and fry garlic and ginger in the oil until aromatic.
- Put in beef and brown on all sides.
- Cover with soy sauce, 1/2 cup water and brown sugar.
- Turn IP on meat/stew function on high pressure for 30 minutes.
- Once pressure releases, open and turn on sautée mode again – add cornstarch mixture and stir until the sauce is thickened.
It was a hit with the fam (including the kids!) I paired it with steamed rice and broccoli florets mixed with olive oil, minced shallots and garlic and seasoned with kosher salt roasted at 400 for ~17 minutes.