ur first year together, I asked to celebrate Chinese New Year with the then-boyfriend. We weren’t really sure where to go or what to do, so I searched Chinese New Year in our city. It turns out that P.F. Chang’s was having an affordable deal for the holiday. He laughed, said it was somehow symbolic of his background and we went. It was delicious! One of the dishes we had was a Mongolian beef that he really enjoyed. This pressure cooker version is our copycat version.
Pressure Cooker Mongolian Beef
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Season beef with salt and pepper. Heat oil in pressure cooker, brown beef, and remove beef from the pressure cooker.
Add garlic and saute for about 30 seconds. Add soy sauce, water, sugar, and ginger.
Return the beef to the pressure cooker. Seal, bring to pressure, and cook for 12 minutes.
Once the time is up, remove from heat, and release pressure via the rapid/quick pressure release.
Meanwhile, mix cornstarch and water.
Once the pressure has been fully released, return pot to heat and bring to a boil.
Stir cornstarch mixture into the sauce slowly. Allow the sauce to boil until just thickened.