Mongolian beef is a favourite in my house. This recipe is super quick and easy yet tastes delicious! It's sweet and salty but not crazy sweet like a lot of restaurant Mongolian beef dishes. Instant pot cooking makes it easy because you can start the pot and walk away until it's finished, and it cooks so much faster than a slow cooker.
1 kg stew beef
2 tbsp tapioca flour
1 tbsp olive oil
1/2 cup tamari
1/2 cup of water
1 cup coconut sugar
1 tbsp minced garlic
1 tbsp minced ginger
1. Drizzle the oil in your instant pot, then add your beef and mix in the tapioca flour so that the beef is evenly coated. Set your instant pot to the saute setting and saute for 5 minutes, stirring frequently.
2. In a large bowl mix together the remaining ingredients, tamari, water, sugar, garlic, and ginger. Pour over the beef.
3. Place the lid on your instant pot and make sure the valve is set to sealing. Pressure cook for 35 minutes and then allow it to naturally release for 10 minutes before turning the valve to vent.
4. After venting, remove the lid and serve. I serve mine with rice and broccoli.