Finally, at long last, I have an appointment with a cardiologist on March 26. Only 6 months after I had my heart attack!!! I can't believe this took so long. One wonders why, are they inordinately busy or did my case not appear that serious? I know I am getting an ECG but what else, who knows. They are a heck of a long way away, apparently all the cardiologists in the area are in the same building or next door. Inconvenient for the patient but presumably not for the doctors. Anyway, I am pleased I am finally going to see one.
Just come back from Mandarin where I feasted on dumplings once again. That will be the last time for this year, it's a Chinese New Year thing so won't be til next February. Now I don't know what to do for supper. Ended up with a mushroom omelette. My omelette was NOT rigid LOL.
I could have sworn I already posted this recipe which I will be cooking tonight. Couldn't find it, so here it is.
INSTANT POT MONGOLIAN BEEF
Your favorite Chinese take-out is made healthier at home in less than 30 minutes with tender flank
steak and a restaurant quality sweet and savory sauce.
1 Tbs oil optional.
1 lb flank steak cut into thin strips
2 tsp freshly grated ginger
1 Tbs garlic
1/3 cup reduced sodium soy sauce
2/3 cup pineapple juice
1 tsp red pepper flakes
1/4 cup honey or brown sugar
2 Tbs cornstarch
1. Prepare you flank steak by slicing against the grain into very thin strips (about 1/4-1/2 inch thick).
2. If you want to sear your meat, turn your Instant Pot to saute. Once it reads "HOT," add in 1/2 -1 tablespoon oil and let heat for 1 minute. Add in beef and saute until JUST browned. About 2 minutes.
3. Mix together the soy sauce, pineapple juice, honey and seasonings and add to Instant Pot.
4. Put lid on Instant Pot and turn vent knob to the sealed position.
5. Hit manual (you will have to first turn the Instant Pot OFF from Saute function) and then adjust the cook time by using the plus or minus buttons to 3 minutes.
6. After cook time has elapsed, let rest 5-10 minutes and then do a quick release.
7. Turn Instant Pot back to saute. Make a cornstarch slurry by mixing cornstarch with 2 tablespoons water until fully combined. Add cornstarch slurry to pressure cooker and stir and boil for 2-3 minutes.
8. Turn off instant pot and serve Mongolian Beef with rice, cauliflower rice and top with scallions or sesame seeds if desired.
Servings: 6
Source
Source: A Mind Full Mom
Author Notes
It is NOT necessary to sear your meat first. Instead, put flank steak with soy sauce, honey, pineapple juice, garlic, ginger and red pepper flakes in Instant Pot and cook on high for 8 minutes. Follow instructions for adding cornstarch slurry as written.
If you do not want to use honey, brown sugar can be substituted.
Pineapple juice is a great way to add sweetness to the dish naturally to cut back on the amount of added sugar.
If your flank steak is frozen in strips, increase cook time to 10 minutes.
Adjust amount of red pepper flakes based upon how much spice you like.
To cook rice while cooking the beef, follow these steps:
Saute the beef as directed. Add in all the ingredients for the Mongolian Sauce.
Insert a rack in the Instant Pot (right over the Mongolian Beef Mixture).
Place a 7 cup oven safe dish on top of the rack and put in 1 1/2 cups Jasmine rice and 1 1/2 cup water (or stock).
Close the instant pot and turn valve to sealed. Cook on high pressure for 3 minutes.
Let pressure release for 10 minutes and then open the Instant Pot.
Remove the rice and rack from the inner pot and proceed with thickening the Mongolian Beef with the cornstarch slurry as the recipe directs.
Have a great day
Just come back from Mandarin where I feasted on dumplings once again. That will be the last time for this year, it's a Chinese New Year thing so won't be til next February. Now I don't know what to do for supper. Ended up with a mushroom omelette. My omelette was NOT rigid LOL.
I could have sworn I already posted this recipe which I will be cooking tonight. Couldn't find it, so here it is.
INSTANT POT MONGOLIAN BEEF
Your favorite Chinese take-out is made healthier at home in less than 30 minutes with tender flank
1 Tbs oil optional.
1 lb flank steak cut into thin strips
2 tsp freshly grated ginger
1 Tbs garlic
1/3 cup reduced sodium soy sauce
2/3 cup pineapple juice
1 tsp red pepper flakes
1/4 cup honey or brown sugar
2 Tbs cornstarch
1. Prepare you flank steak by slicing against the grain into very thin strips (about 1/4-1/2 inch thick).
2. If you want to sear your meat, turn your Instant Pot to saute. Once it reads "HOT," add in 1/2 -1 tablespoon oil and let heat for 1 minute. Add in beef and saute until JUST browned. About 2 minutes.
3. Mix together the soy sauce, pineapple juice, honey and seasonings and add to Instant Pot.
4. Put lid on Instant Pot and turn vent knob to the sealed position.
5. Hit manual (you will have to first turn the Instant Pot OFF from Saute function) and then adjust the cook time by using the plus or minus buttons to 3 minutes.
6. After cook time has elapsed, let rest 5-10 minutes and then do a quick release.
7. Turn Instant Pot back to saute. Make a cornstarch slurry by mixing cornstarch with 2 tablespoons water until fully combined. Add cornstarch slurry to pressure cooker and stir and boil for 2-3 minutes.
8. Turn off instant pot and serve Mongolian Beef with rice, cauliflower rice and top with scallions or sesame seeds if desired.
Servings: 6
Source
Source: A Mind Full Mom
Author Notes
It is NOT necessary to sear your meat first. Instead, put flank steak with soy sauce, honey, pineapple juice, garlic, ginger and red pepper flakes in Instant Pot and cook on high for 8 minutes. Follow instructions for adding cornstarch slurry as written.
If you do not want to use honey, brown sugar can be substituted.
Pineapple juice is a great way to add sweetness to the dish naturally to cut back on the amount of added sugar.
If your flank steak is frozen in strips, increase cook time to 10 minutes.
Adjust amount of red pepper flakes based upon how much spice you like.
To cook rice while cooking the beef, follow these steps:
Saute the beef as directed. Add in all the ingredients for the Mongolian Sauce.
Insert a rack in the Instant Pot (right over the Mongolian Beef Mixture).
Place a 7 cup oven safe dish on top of the rack and put in 1 1/2 cups Jasmine rice and 1 1/2 cup water (or stock).
Close the instant pot and turn valve to sealed. Cook on high pressure for 3 minutes.
Let pressure release for 10 minutes and then open the Instant Pot.
Remove the rice and rack from the inner pot and proceed with thickening the Mongolian Beef with the cornstarch slurry as the recipe directs.
Source: A Mind Full Mom
Have a great day
Finally! What was the hold up? I can't imagine it taking that long here.
ReplyDeleteDon't know Alex, will ask when I get there. No it wouldn't, but two different systems, you pay, we don't.
DeleteHi Jo - am glad it's come through ... though still about a month away. The beef looks good - I bought some today so might give it a whirl ... though haven't got many ingredients and I'm not going out again! But can do something ... cheers and enjoy the weekend - Hilary
ReplyDeleteSo am I Hilary. I think there must have been some confusion with the hospital referral because this was from my family doc. Weird.
DeleteIf it's flank, remember to slice it thin.
Wonder what they'll be checking, since you already had the heart attack! Grrrr. I hope they find you are healthier now and doing well. That beef looks wonderful!
ReplyDeleteNo idea Lisa, but at least I am going to see someone finally.
DeleteIt was
I love making homemade beef & broccoli. It's so much better than take out! Plus they use oyster sauce and I break out in a rash. I've never had Mongolian beef. Is it super spicy?
ReplyDeleteNot for me JoJo but I like spicy, however, no reason you can't reduce the amount of pepper flakes or even omit them totally if you want. More reason to add the pineapple.
Delete