I love using my pressure cooker it speeds things up so much, it makes it possible to get in from work and have a hearty casserole ready within an hour. You can also do this in a saucepan but you need to simmer it for about 3/4 hour.

This is my take on Mongolian Beef, I like it to have a bit of a kick, if you don’t want it so spicy you can adjust to your taste.

I only used 1 tbsp of honey but you could try it without so I’ve changed the quantity and made it optional

Tonight we had this with Flat breads

PRESSURE COOKER MONGOLIAN CHILLI BEEF

500g/1 pound flank steak, cut into 1/4″ strips

1 tbsp e.v. olive oil

4 cloves garlic, minced or pressed

125ml/1/2 cup coconut aminos (soy sauce substitute)

125ml/1/2 cup water

1 tbsp honey (optional)

1 tbsp tomato paste

1-2 green chillis, chopped

1/2 red onion, chopped

1-2 tbsp sriracha

1 tsp minced fresh ginger

2-3 tsps arrowroot

3 tablespoons water

3 spring onions, sliced into 1-inch pieces

Salt and pepper

Season beef with salt and pepper.

Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned – do not crowd. Transfer meat to a plate when browned.

Add the onion and cook until they soften and begin to turn translucent

Add garlic and sauté 1 minute.

Add aminos, 1/2 cup water, honey, tomato paste, chilli, sriracha and ginger. Stir to combine.

Add browned beef and any accumulated juices.

Select Highest Pressure. Bring to pressure and cook for 10-15 minutes (For instant pot set timer for 12 minutes)

After time turn pressure cooker off and allow the pressure to release before removing lid.

Combine the arrowroot and 3 tablespoons water, whisking until smooth. Add mixture to the sauce in the pot stirring constantly. Bring to a boil, stirring constantly until sauce thickens. Stir in green onions.