Instant Pot Mongolian Beef with Quinoa and Brown Rice
Instant Pot Mongolian Beef with Quinoa and Brown Rice is a quick and easy recipe with juicy sirloin steak and sweet and savory sauce.
Servings 5
Calories 455kcal
Ingredients
- 20 oz sirloin steak fat trimmed and sliced into chunks
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 teaspoon ginger
- 3 garlic cloves
- 2 tablespoon corn starch
- 1 whole green onion chopped
- 2 cups quinoa and brown rice mix
- 1 cup broccoli chopped
- ¼ cup rice wine vinegar
- ½ - 1 cup low-sodium soy sauce Use your judgement here. The more soy sauce used, the saltier the dish. You can also dilute the dish if too salty with a little water.
- ¼ cup brown sugar or sweetener
- 1 teaspoon sesame seeds
- ½ cup water
- 2 tablespoon water
- Seasoning: McCormicks Grill Mates Steak Seasoning, McCormicks Grill Mates BBQ Seasoning, salt, and pepper to taste
Instructions
- Turn on the Instant Pot saute' setting. Add the olive and sesame oil to the pot.
- Season the meat with the seasonings. Add the sliced meat and brown on both sides for 2-3 minutes. Remove the meat from the pot.
- Add the garlic, ginger, ½ cup water, and brown sugar to the pot. Deglaze the pot by scraping the brown bits from the steak from the bottom of the pot. Saute' for 2 minutes.
- Add the soy sauce and rice vinegar to the pot and stir.
- Add the cooked meat and chopped broccoli to the pot.
- Cover with lid and cook for 10 minutes using the meat setting.
- After 10 minutes, quick release the steam.
- Whisk together the 2 tablespoons of water and cornstarch. Add it to the Instant Pot and stir until the sauce thickens. Place the Instant Pot on the saute' setting.
- Sprinkle the green onions and sesame seeds throughout. Allow the sauce to thicken for 3 minutes.
- Cook the brown rice and quinoa in the microwave for 90 seconds.
- Serve over brown rice and quinoa.
Nutrition
Calories: 455kcal