Instapot Mongolian Beef
Meal planning this week has pretty much been non-existent. We have so much going on with this being the last week of school, that I don’t know when or where we will be every night around dinnertime. I have my staples like marinara, pasta, meatballs, hashbrowns, eggs etc. So we do have food I can throw together in a pinch. Tonight is the only night we have where I planned instead of whipping something up. This Mongolian Beef was a huge hit tonight. It only took me 10 minutes to assemble, and then another 20 minutes in the instapot to cook. In fact, it took the rice longer to cook than the beef. The meat was super tender and the sauce was sweet without being too overpowering. The brown sugar, garlic and soy sauce balanced nicely. While the shredded carrots were nice, I think bell peppers or broccoli might’ve paired more appropriately. I also omitted the water in the recipe because the beef provided plenty of liquid when I was sauteing it. I was afraid if I added the water it would be too runny. The consistency was perfect without the added water. This recipe could easily be converted to a crockpot as well. If I were to make it in a crockpot I would add the garlic, meat, brown sugar, soy sauce, oil, and water all in and cook on low for 6-8 hours. I would add the carrots in the last hour. Will definitely be making this again, soon! To use the recipe I used head on over to here…
