Instant Pot Mongolian Beef

Instant Pot Mongolian Beef

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!

Ingredients:

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

2 Tbs. Minced Garlic

1/2 Cup Soy Sauce

1/2 Cup Water

2 Tbs. Worcestershire Sauce

1/2 Cup Coconut Sugar

1 Tbs. Molasses (or you can skip the coconut sugar and Molasses and use 2/3 cup dark brown sugar instead)

1 Tsp fresh minced ginger

3 Tbs. Cornstarch dissolved in 1/3 cup water

3-4 stalks green onions cut to small pieces

1 Tsp Sesame seeds (optional)

Directions:

Turn Instant Pot to Sauté and place oil inside inner pot

Heat oil about 1 minute

Place small amounts of beef in pot and brown both sides – about 2 minutes

Remove browned meat from pot and brown remaining meat in small batches until all meat is browned

Add garlic to pot and cook about 1 minute

Add soy sauce, water, worcestershire sauce, sugar, molasses, and ginger into the pot and mix well

Turn pot to manual and adjust time to 12 Minutes

Return meat and any juices that seeped out to the pot

Place lid on making sure the valve is set to Sealing

When timer goes off move valve to venting to quick release the pressure

Remove lid and stir in cornstarch mixture until the sauce is thickened

Sprinkle with green onions and sesame seeds before serving.


Instant Pot Mongolian Beef
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Instant Pot Mongolian Beef
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Ingredients
Servings:
Instructions
  1. Turn Instant Pot to Sauté and place oil inside inner pot
  2. Heat oil about 1 minute
  3. Place small amounts of beef in pot and brown both sides - about 2 minutes
  4. Remove browned meat from pot and brown remaining meat in small batches until all meat is browned
  5. Add garlic to pot and cook about 1 minute
  6. Add soy sauce, water, worcestershire sauce, sugar, molasses, and ginger into the pot and mix well
  7. Turn pot to manual and adjust time to 12 Minutes
  8. Return meat and any juices that seeped out to the pot
  9. Place lid on making sure the valve is set to Sealing
  10. When timer goes off move valve to venting to quick release the pressure
  11. Remove lid and stir in cornstarch mixture until the sauce is thickened
  12. Sprinkle with green onions and sesame seeds before serving.
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Instant Pot Shredded Beef Flautas

Instant Pot Shredded Beef Flautas

I’ve recently jumped on to the Instant Pot bandwagon and my life has never been the same!  Instant Pots are basically crockpots on steroids, at least that’s how I’d describe them.  The can do just about everything a crockpot can do only they do it faster!  Because Instant Pot uses pressure to cook food instead of constant slow heat like a crockpot meals can be made not only faster but better tasting because they get tender but don’t get mushy like veggies do when cooked in a crockpot.  That’s why making this Instant Pot Shredded Beef is the perfect way to make fillings for tacos, chimichangas, burritos, and more.

Today I’m going to share with you my recipe for Instant Pot Shredded Beef Flautas.  Actually it’s basic shredded beef with Mexican spices which I’m using to fill flour tortillas which I then deep fry.  That’s what a Flauta is a rolled and fried four tortilla, some folks call them taquitos, but what ever you call them they’re yummy just the same.

Instant pot shredded beef

You can use this Instant Pot Shredded Beef to fill just about anything you need to fill with shredded beef; like burritos, chimichangas, enchaladas, empanadas, and more.

Instant pot shredded beefI’ve always used skirt or flank steaks to make shredded beef, they turn out pretty tender making them pretty easy to shred.  But once I started making this Instant Pot Shredded Beef the shredding is even easier, the meat literally just falls apart!

I’m sure you’ll love this recipe so make plenty.  I usually freeze extras so that I can use them later for burritos, chimichangas or whatever.  If you’re going to freeze it be sure you use freeze safe containers and label them.  Because it’s shredded the beef will last in the freezer for about a month so be sure you use it soon!

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Instant Pot Shredded Beef Flautas

Ingredients:

2-3 Lbs. Flank or skirt Steak

2 Tbs Lawry’s Carne Asada Seasoning

1 Tbs Garlic Powder

1 Tsp Salt

1 Tsp Black Pepper

1/4 Cup Olive Oil

1 Cup Water

1 Package Fajita size Flour Tortilla

1 Package Shredded Monteray Jack/Cheddar Cheese blend

1 Bunch Fresh Cilantro chopped

Oil for frying

Toppings of your choice – Salsa, Pico de Gallo, Cheese, Sour Cream, Guacamoli

Directions:

Combine spices in a small bowl then add olive oil, stir very well

Rub oil mixture to both sides of steak

Let sit in fridge for at least 1 hour

Place trivet in Instant Pot

Pour 1 cup water into pot

Place steak on to trivet

Set on Manual and adjust time to 30 minutes

Secure lid and make sure valve is in sealing position

When pot beeps allow to depressurize naturally it takes about 30 minutes

Once pot is completely depressurized remove lid carefully and take out steak

Place steak onto chopping board and shred using 2 forks

instant pot shredded beef

Place shredded beef in a bowl ready to fill your tortillas

Fill flour tortillas with 2 tbs shredded beef, about 1 tbs shredded cheese, 1 tsp chopped cilantro

Roll up and fry in hot oil

Drain on paper towels and serve with desired garnishes

 

 


Instant Pot Beef Stew
Instant Pot Shredded Beef Flautas
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Instant Pot Beef Stew
Instant Pot Shredded Beef Flautas
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Ingredients
Servings:
Instructions
  1. Combine spices in a small bowl then add olive oil, stir very well
  2. Rub oil mixture to both sides of steak
  3. Let sit in fridge for at least 1 hour
  4. Place trivet in Instant Pot
  5. Pour 1 cup water into pot
  6. Place steak on to trivet
  7. Set on Manual and adjust time to 30 minutes
  8. Secure lid and make sure valve is in sealing position
  9. When pot beeps allow to depressurize naturally it takes about 30 minutes
  10. Once pot is completely depressurized remove lid carefully and take out steak
  11. Place steak onto chopping board and shred using 2 forks
  12. Place shredded beef in a bowl ready to fill your tortillas
  13. Fill flour tortillas with 2 tbs shredded beef, about 1 tbs shredded cheese, 1 tsp chopped cilantro
  14. Roll up and fry in hot oil Drain on paper towels and serve with desired garnishes
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Mungo Guisado – Filipino Mung Bean Stew

Mungo Guisado – Filipino Mung Bean Stew

Mungo Guisado Mungo Guisado or Filipino Mung Bean Stew is a classic comfort dish, it’s one of my favorites.  Mung beans in case you didn’t know are the beans that produce bean sprouts.  That crunchy sprout commonly used in many types of Asian Cuisine.

In many Mungo Guisado recipes including the one my grandmothers used they would soak the dried mung beans, in Tagalog its called Mungo beans, in water for hours.  My recipe doesn’t call for soaking the beans; skipping the soaking step in my opinion makes my recipe much easier as you don’t have to plan on making the dish hours ahead.

I love mungo guisado on cold rainy days.  Eaten with freshly steamed white rice makes it a filling and comforting meal. I use bok choi, Chinese cabbage, in my recipe; but you can use any type of leafy greens such as spinach, bitter melon leaves, kale, or mustard greens.

Here’s my recipe, hope you love it as much as I do!

Ingredients:

2 Cups Dried Mung Beans – available in the Asian markets

2 Tbs. Vegetable oil

1 Large onion chopped

1 Tbs minced garlic

1 Cup tomatoes diced

6+ Cups Water

2 – 3 Tbs Patis – Fish Sauce – adjust to suit your taste

1 Lb. Shrimp shelled and deveined

1 Large Bunch of Bok Choi or other leafy greens roughly chopped

Directions:

Heat oil in large pot

Sauté onions until they start to turn translucent

Add Garlic until it starts to brown

Add Tomatoes and cook until they start to soften

Add dried mungo beans

Add at least 6 cups water and stir well

Bring to a boil then reduce heat and cover pot

Cook for at least an hour or until the beans are softened to your liking – you may have to add more water if the mixture is too thick – add water 1 cup at a time until you get the desired consistency

Stir in Patis and shrimp -you can adjust amount of fish sauce to your liking  or leave it at 2-3 tbs and let everyone add more later if they prefer

Cook another 8 minutes or so until shrimp is cooked, they are pink

Add bok choi or leafy greens

Stir in and cook until leaves are wilted

Mungo Guisado Serve hot

 

 

 

 

 

Mungo Guisado
Mungo Guisado - Filipino Mung Bean Stew
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Mungo Guisado
Mungo Guisado - Filipino Mung Bean Stew
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Ingredients
Servings:
Instructions
  1. Heat oil in large pot
  2. Sauté onions until they start to turn translucent
  3. Add Garlic until it starts to brown
  4. Add Tomatoes and cook until they start to soften
  5. Add dried mungo beans
  6. Add at least 6 cups water and stir well
  7. Bring to a boil then reduce heat and cover pot
  8. Cook for at least an hour or until the beans are softened to your liking - you may have to add more water if the mixture is too thick - add water 1 cup at a time until you get the desired consistency
  9. Stir in Patis and shrimp -you can adjust amount of fish sauce to your liking  or leave it at 2-3 tbs and let everyone add more later if they prefer
  10. Cook another 8 minutes or so until shrimp is cooked, they are pink
  11. Add bok choi or leafy greens
  12. Stir in and cook until leaves are wilted Serve hot
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Instant Pot Beef Stew

Instant Pot Beef Stew

Instant Pot Beef StewLast Christmas one of my daughters gifted me an Instant Pot Lux80.  (There it is in the box.) I have to admit it looked intimidating; took me almost a month before I took it out of the box, and only after watching videos and reading lots of internet articles.  Now what exactly is an Instant Pot you may ask.  The best answer would be that it’s a crockpot on steroids.  It can do just about everything a crockpot does but it does it faster.  That’s why it takes only 35 minutes to make Instant Pot Beef Stew!

35 minutes to make tender falling apart beef stew!  Yes I kid you not the actual cooking time for Instant Pot Beef Stew is 35 minutes!  And yes the meat, you can use even the least expensive cuts, are literally falling apart!  Ok, the actual time I spent making Instant Pot Beef Stew was closer to an hour, that included chopping, browning, AND cooking and venting.  So really dinner was ready in about an hour.  Sure beats cooking stew in your crockpot all day!

Can you tell yet what I first made in my handy dandy new gadget?  Yup, you got it I made Instant Pot Beef Stew!  And the best part is it doesn’t take a lot of planning.

When I made beef stew in my old crockpot I had to thaw out the beef the night before then get up early to chop veggies and brown the beef on the stove top.  I had to do all that before I could toss it all in the crockpot and press cook.  Now it wasn’t that big a deal, that is until I realized what my new Instant Pot could do!  I didn’t have to thaw meat the night before, I could actually toss semi-frozen meat in the pot if I wanted to!

instant pot beef stew

Did I mention that my Instant Pot Beef Stew turned out amazing?  My family raved about it!  In fact I had made a big pot – the model I have is 8 quarts – and we had the left overs for dinner the next day!  So without further ado here’s my recipe!  Hope you love it as much as we do!

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Ingredients:

3 Lbs. Beef Cut into 1″ cubes – you can use any cut of beef you want, I usually use a chuck roast

2 Tbs.  Olive Oil

1 Tbs. Italian Seasoning

1/4 Cup Worcestershire Sauce

2 Tbs. Minced Garlic

1 Large Onion Cut in large pieces

2 Cups Baby Carrots

2 Cups Baby Potato Medley

2 Cups Celery Cut in large pieces

3 Cups Beef Broth

1 Cup Tomato Sauce

Salt & Pepper to taste

1/4 Cup Corn Starch

1/4 Cup water

Directions:

instant pot beef stewPrep ingredients – Cut all the meat & veggies to size

Separate Beef from the veggies as you will be using it first and you don’t want the veggies sitting in raw beef juices

Add olive oil to Instant Pot and set on Sauté

When pot is hot enough place cubed beef into pot

 

Instant pot beef stewBrown all the sides of the beef

Add Italian seasoning, salt, pepper, garlic, worcestershire sauce, and mix well

Switch pot off and add veggies, beef broth, and tomato sauce

Stir well making sure to scrape off any meat or seasoning at the bottom of the pot

Set Instant Pot on Manual and adjust time to 35 minutes

Secure lid making sure the valve is on the sealing position

When pot beeps wait 10 minutes then set the valve to venting to release remaining pressure

Meanwhile dissolve cornstarch in water

When pressure has been completely released remove pot lid

Stir in cornstarch water to get desired thickness.  If you want thicker sauce add more dissolved cornstarch slowly until you get the thickness you want.

Serve with steamed rice or some nice crusty bread to sop up all that meaty goodness!

Left overs can be stored in the fridge for a day or so, stew always tastes better the next day!  Or for longer storage place stew in freezer safe containers, label with date, and freeze until needed.  It will keep in the freezer for about 2-3 months.  Reheat in the microwave or stove top.

 

 

 

 

instant pot beef stew
Instant Pot Beef Stew
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instant pot beef stew
Instant Pot Beef Stew
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Ingredients
Servings:
Instructions
  1. Prep ingredients - Cut all the meat & veggies to size Separate Beef from the veggies as you will be using it first and you don't want the veggies sitting in raw beef juices
    instant pot beef stew
  2. Add olive oil to Instant Pot and set on Sauté When pot is hot enough place cubed beef into pot Brown all the sides of the beef  Add Italian seasoning, salt, pepper, garlic, worcestershire sauce, and mix well
    Instant pot beef stew
  3. Switch pot off and add veggies, beef broth, and tomato sauce Stir well making sure to scrape off any meat or seasoning at the bottom of the pot Set Instant Pot on Manual and adjust time to 35 minutes Secure lid making sure the valve is on the sealing position
  4. When pot beeps wait 10 minutes then set the valve to venting to release remaining pressure Meanwhile dissolve cornstarch in water When pressure has been completely released remove pot lid Stir in cornstarch water to get desired thickness.  If you want thicker sauce add more dissolved cornstarch slowly until you get the thickness you want.   Serve with steamed rice or some nice crusty bread to sop up all that meaty goodness!
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The Best Homemade Applesauce

The Best Homemade Applesauce

ApplesauceThanksgiving is next week.  I started my annual holiday cooking routine last this week.  From now until the New Year yummy aromas will be coming from my kitchen!  The annual game of cat and mouse will begin; family members sneaking tastes of pies, cookies, and candies while I try to keep them hidden.  Last year my son and husband went thru a couple of pecan pies a couple of days before Thanksgiving, luckily I made 6 pies!

The first thing I make every year is my homemade applesauce which we use instead of cranberry sauce.  It goes great with roast turkey and the Prime Rib roast we make for Christmas.  Sealed in mason jars or even just stored in the fridge and the sauce will last thru the holidays.

Over the years I’ve tried different types of apples to make my sauce.  You never quite realize just how many types of apples there are until you start shopping for them.  I’ve used Fuji, Mackintosh, Delicious, Gala, and Granny Smith apples just to name a few I’ve tried.  I’ve discovered that the best applesauce is made by using different types of apples.  Yes each apple variety has its own unique flavor and texture so mixing them up makes for a  tastier and more robust sauce.

My family will only eat my homemade applesauce, no store bought sauce for them.  Even my grandson, Dion, who absolutely will not touch store bought sauce, even as an infant, loves my sauce.  It’s sweet and laced with lots of cinnamon.  Dion says he likes it because it has a nice texture, not the strained baby food like texture the ones from the store have.  It’s a bit chunky, but not too chunky, even the twins, Harper and Sadi, love it!  By the way the cinnamon can be optional!  My grandson Devon has recently declared that he dislikes cinnamon (this declaration boggles my mind as he still loves cinnamon rolls) so before I add the cinnamon I set aside a small portion just for him.

The applesauce is easy to make, just a bit time consuming.  That’s why I make it well ahead of time.
This allows it to chill, we feel applesauce should be served cold.  Here’s my recipe, it will make 2 pint size jars or 1 quart size jar.

Ingredients:

2 Red Delicious Apples

2 Golden Delicious Apples

2 Gala or Mackintosh Apples

2 Granny Smith Apples

2 cups sugar (add more if you want it sweeter or less if you don’t want it so sweet)

6+ Cups Water

1 tbls. ground cinnamon (you can adjust this to suit your taste)

Directions:

1.  Fill a large pot about half way with water.

2.  Wash and peel apples, then cut into bite size chunks about 1/2″ big

3.  Place apple pieces in pot of water.  Add more water if needed to cover the apples.  The top layer will float a bit.

4.  Add sugar and stir.

5.  Cook on stove over medium heat until water has been absorbed.  Stir occasionally to keep bottom from burning.  As it cooks and softens you can mash the chunks a bit with the spoon used to stir.  The sauce will start turning brownish.  If it starts to bubble reduce heat.  This process takes about 2-3 hours.

6.  When the apples have all liquified and water evaporated remove pot from heat.

7.  Stir in cinnamon.

8.  Seal in mason jars according to canning instructions or allow to cool then transfer to sealed containers and store in refrigerator.  Even If you seal it in jars you should store it in the fridge so it will be cool when served.

You can serve this as a snack, or with roast turkey or beef, and pork chops.  It’s really yummy!

The Best Homemade Applesauce
Print Recipe
Homemade applesauce goes great with roast turkey and the Prime Rib roast we make for Thanksgiving and Christmas. Sealed in mason jars or even just stored in the fridge and the sauce will last thru the holidays.
Servings Prep Time
2 Pints 30 Minutes
Cook Time Passive Time
2 - 3 Hours 2 - 3 Hours
Servings Prep Time
2 Pints 30 Minutes
Cook Time Passive Time
2 - 3 Hours 2 - 3 Hours
The Best Homemade Applesauce
Print Recipe
Homemade applesauce goes great with roast turkey and the Prime Rib roast we make for Thanksgiving and Christmas. Sealed in mason jars or even just stored in the fridge and the sauce will last thru the holidays.
Servings Prep Time
2 Pints 30 Minutes
Cook Time Passive Time
2 - 3 Hours 2 - 3 Hours
Servings Prep Time
2 Pints 30 Minutes
Cook Time Passive Time
2 - 3 Hours 2 - 3 Hours
Ingredients
Servings: Pints
Instructions
  1. Fill a large pot about half way with water. This is why I put 6+ cups of water in the ingredients. You can adjust it to fill your pot.
  2. Wash and peel apples, then cut into bite size chunks about 1/2" big
  3. Place apple pieces in pot of water. Add more water if needed to cover the apples. The top layer will float a bit.
  4. Add sugar and stir.
  5. Cook on stove over medium heat until water has been absorbed. Stir occasionally to keep bottom from burning. As it cooks and softens you can mash the chunks a bit with the spoon used to stir. The sauce will start turning brownish. If it starts to bubble reduce heat. This process takes about 2-3 hours.
  6. When the apples have all liquified and water evaporated remove pot from heat.
  7. Stir in cinnamon.
  8. Seal in mason jars according to canning instructions or allow to cool then transfer to sealed containers and store in refrigerator. Even If you seal it in jars you should store it in the fridge so it will be cool when served.
Recipe Notes

You can also make this applesauce in a crockpot.  Just dump all the ingredients, except the cinnamon, into the pot.  Cook for about 6 hours, add cinnamon, and place in storage containers.

If you do make it in the crockpot don't leave it much longer than 6 hours, overcooking will turn it into apple butter.  That's good too!

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