As many of you know one of my daughter’s gave me an Instant Pot for Christmas last year. It took a few weeks of staring at the box before I actually opened it; all those buttons were a bit intimidating! But once I made my first recipe, Instant Pot Beef Stew, it was instant love! Now I don’t know what I’d do without it! So I’ve been exploring possibilities and one of my new favorites in this Instant Pot Mongolian Beef.
Mongolian Beef is a family favorite and we always order it when we dine at Chinese Restaurants, we love the tender morsels of beef in its delicious sauce. I’ve tried to make it at home, after all it’s just a basic sitr fry, but I could never get the meat to be so tender. I’d tried all sorts of cuts except filet mignon, I mean seriously who’d use filet in a stir fry? Whatever I did I could never get it as tender as the restaurants do; that is until now! It never occurred to me that the secret was in the cooking method. I mean all the recipes said fry the meat in a wok or a pan, I’m guessing you’d get very tender meat if you stir fired filet mignon, but at over $15 a pound that wasn’t going to happen anytime soon!
Well it seems to me the secret to tender beef is to pressure cook it! Enter the new love of my life, the Instant Pot! When I adapted my Mongolian Beef stir fry recipe to the Instant Pot the whole dish changed! It transformed from a pretty good stir fry to a tender delicious restaurant worthy dish! This Instant Pot Mongolian Beef is seriously delicious!
But it’s not only yummy, Instant Pot Mongolian Beef is easier than stir fry! What? Easier than stir fry? How is that possible? First of all my original recipe has me marinating the meat for at least an hour; no need to marinate Instant Pot Mongolian Beef so that cuts kitchen time down a bit. And stir fry requires you to, um, well, stir what you’re frying; with the Instant Pot Mongolian Beef stirring is kept to just a few minutes to brown the meat. And best of all from start to finish you could get Instant Pot Mongolian Beef on the table in about 30 minutes!
I serve it over steamed white rice which I make in my Zojirushi Rice Cooker. You can even make bowls and bentos with this recipe!
So here’s the recipe for Instant Pot Mongolian Beef!
2 Lbs. Flank or Sirloin Steak cut into small thin slices
1 Tbs. Sesame Oil or vegetable oil will work if you’re allergic to sesame seeds or don’t have sesame oil on hand
I’m a great believer in meat rubs and marinades. As far as I’m concerned seasoning meats, seafood, and even veggies and letting them rest for a few hours or so is what really brings out the flavors. That’s why I mix up a variety of rubs and marinades to fit whatever flavor I want. One of my favorites is this Lemon Pepper Meat Rub, I’ve been using it to season steaks and many other things for years!
I know if you look at the label on the jar of Lemon Pepper seasoning it says it’s recommended for chicken, seafood, and vegetables. Yes, it’s delicious on all that but it’s also a great seasoning for beef and lamb! Oh and don’t forget salads! Toss your greens with some Lemon Pepper, you’ll love it!
My recipe for Lemon Pepper Rub makes enough to fill a half pint sized mason jar. I usually make a batch so I have some on hand when I need it. Just be sure you keep it in an airtight container placed in a cool dry spot in your pantry. It should keep for about 3 months.
This Lemon Pepper Rub has a bit of a bite, that’s from the Cayenne Pepper I add to it. You can adjust the spiciness by adding or reducing the amount of Cayenne in the mix. In fact if you don’t want it to be spicy at all just omit the Cayenne, it will taste just as good.
To use the rub stir 2 tbs. of the mix into 1 tbs. of olive oil to make a paste. Rub that on to your meat, seafood, or whatever you’re seasoning. Cover the seasoned meat and let it rest in the fridge for at least 2 hours. Meats can rest for up to 24 hours, seafood for not more than 3-4 hours. Remember the longer it rests the more flavor it will absorb so try and keep it seasoning in the fridge for as long as possible. I find that for steaks and lamb resting over night gets amazing results!
Transfer to an airtight container and store in a cool dry place
To use mix 2 tbs. Lemon Pepper Rub into 1 tbs. Olive Oil to make a paste. Rub past on to meat and let rest in the fridge for at least 2 hours. This will season 3 steaks. You can double or triple this to make a rub for more steaks or whatever you are seasoning.
My husband likes stuffed peppers, but my original recipe made too many servings. I cut it down to accommodate just the two of us. It helps to use a small casserole dish so the peppers won’t tip over while they bake. For color,This recipe is easy enough for family yet fancy enough for company.
Trying new recipes is one of my favorite hobbies. It’s also the most gratifying. What could beat the smiles and compliments of the ones you love?I serve steamed carrots to round out the meal perfectly.
2 medium green peppers 1/2 pound ground beef 1 can (8 ounces) tomato sauce, divided 1/4 cup uncooked instant rice 3 tablespoons shredded cheddar cheese, divided 1 tablespoon chopped onion 1/2 teaspoon Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon pepper 1 large egg, beaten
1. Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside. 2. In a bowl, combine beef, 1/4 cup tomato sauce, rice, 2 tablespoons cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 350° for 45-60 minutes or until meat is no longer pink and peppers are tender. 3. Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted.
Shawarma is a typical Middle Eastern street food that’s sold on street corner kiosks, fast food joints, and restaurants in Middle Eastern countries and beyond.
It’s sort of similar to the Greek Gyro but is seasoned with different spices and allowed to marinate for at least a few hours. It’s usually cooked very much like the Turkish Doner Kebab which is a cone of mixed meats (beef, lamb, and chicken) cooked on a vertical spit. Typically it’s served as a Shawarma Sandwich which is pita bread stuffed with shaved meat, tahini sauce, and fresh and pickled veggies. It can also be served as a plate with rice, salad, hummus, and pita bread.
Today most Middle Eastern restaurants and fast food places serve specific shawarma meats such as beef or chicken shawarma in a sandwich or as a plate. Needless to say both are very popular in our family!
But the real secret to Shawarma isn’t the meat or the way it’s cooked. The secret lies in the spices used. You can make shawarma in your oven, grill, and even in your Instant Pot. In fact I always make it in my Instant Pot! I’m working on an article to share how to make Beef Shawarma in an Instant Pot; but before I can make any type of shawarma using any method I have to season the meat!
I’m actually a big believer in spice rubs. I make all sorts of rubs for different things such as my Basic BBQ Chicken Rub. I mean sauces are great for adding flavor to meat after it’s cooked, but what really gives meat great flavor are rubs and marinades. So if you want to make homemade shawarma that tastes like you ordered it from a Middle Eastern restaurant you’ll need this Shawarma Spice Mix.
I usually mix up a large batch; large meaning enough mix to fill a quart sized Mason Jar. I store my Shawarma Spice Mix in a sealed jar in my pantry, it stays fresh for about 3 months, assuming you don’t use it all before then! The spice mix can be used for beef or chicken shawarma and can even be added to other recipes when you’re wanting to add a touch of exotic flavorings.
To use the mix as a marinade for shawarma I use a teaspoon of mix per pound of meat. Combine the mix with about 2 tablespoons of olive oil, 1 tablespoon of Apple Cider Vinegar, and a pinch of salt then massage it on to the meat. Place the meat in a ziplock bag and marinate in the refrigerator for at least 6 hours but no longer than 24 hours.
Corned Beef Hash is one of our favorite breakfast foods; actually we like it anytime of day. We usually order it at one of our favorite coffee shops and they all serve the canned version. Mind you we’re good with that, but have you ever had fresh homemade Corned Beef Hash? Believe me once you do it’s hard to settle for the canned stuff!
Since St. Patrick’s day was just a couple of days ago I’m sure like me you’re wondering what to do with that left over Corned Beef & Cabbage you had for dinner last Sunday! Well wonder not more! Turn it into Corned Beef Hash and serve it for breakfast or even dinner tonight! I know I will!
Homemade Corned Beef Hash is a great way to use that leftover brisket. It’s easy, it’s fast, and it’s very yummy! So let’s make some hash!
By the way it would be an awesome addition to a Mother’s or Father’s Day Breakfast of Brunch!
Happy St. Patrick’s Day! Well it will be in a couple of days. So what’s for dinner on St. Paddy’s Day? Why Corned Beef & Cabbage of course!
You don’t have to be Irish to celebrate St. Paddy’s Day or love Corned Beef & Cabbage. I suppose you could say that every year on March 17th. we’re all Irish, if only for a day! And you don’t have to wait for St. Patrick’s Day to enjoy some Corned Beef & Cabbage, you can have it any day of the year. But you might notice that most markets don’t always stock corned beef year round, and if they do it’s very expensive. So do what I do and pick up several packages of corned beef when they’re on sale around St. Patrick’s Day. Just toss them in your freezer they’ll keep for months and thaw them out when you feel like having a bit of Irish during the year!
I used to make my Corned Beef & Cabbage in my crock pot, the corned beef part at least. Then I’d boil the veggies on the stove just before serving. Believe me you don’t want to cook your cabbage with the brisket in the crock pot; you’ll end up with mush!
Anyway since I got my handy dandy new Instant Pot last Christmas I’ve been making Corned Beef & Cabbage in there! Now just like you don’t want mushy veggies when you use a crock pot, you don’t toss in the veggies into the Instant Pot with the brisket; but you don’t need to cook them on the stove either (that’s just one more pot to wash in my opinion!)
Today I’ll tell you how to make Corned Beef & Cabbage in your Instant Pot! Not only do you use just one pot, you can get the meal done in less than 2 hours! How easy is that?
Not only is making Corned Beef & Cabbage quicker and easier in the Instant Pot, it comes out better too! We all agreed that the corned beef comes out more tender without falling apart like it does when cooked in a slow cooker. The meat also comes out with a very nice appealing texture and it’s very tasty too! So without further ado here’s my recipe for Instant Pot Corned Beef & Cabbage!
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3-4 Lbs. Corned Beef Brisket – you might need 2 packages
Seasoning Packet included in the Brisket
1 Large Onion – Diced
6 Cloves Garlic – Peeled and cut into halves
1 Bottle of Guinness or Dark Beer
6 Yukon Gold Potatoes – Peeled and cut in half
1 Large Head of Cabbage – Cut into large wedges
2 Cups Baby Carrots
Remove corned beef brisket or briskets from packages and rinse with cold water
Place in Instant Pot Fat side down
Rub contents of seasoning packet or packets on the corned beef brisket
Add Onions & Garlic to the Instant Pot
Pour in beer being careful not to wash seasonings off the brisket
Seal the lid making sure the steam release valve is set to sealing
Set the Instant Pot on Manual and adjust time to 90 minutes
Once the pot turns off let it release the steam naturally for 10 minutes then carefully turn the valve to release the pressure
Open the lid and remove the corned beef brisket from the pot. Place it on a serving dish and let rest. Spoon some of the broth over the brisket to keep it from drying.
Leave the remaining broth in pot and place veggies inside.
Seal the lid making sure the valve is back on sealing.
Set the pot on manual and adjust time to 3 minutes.
When the pot turns off carefully manually release the pressure.
Open lid and place veggies on platter with corned beef.
Store left over corned beef in some of the broth to keep it from drying out.