This Instant Pot Mongolian Beef is tastier and cheaper than takeout! Tender steak is coated in a brown sugar, ginger, garlic sauce and served over rice.
In a large bowl, whisk together soy sauce, 1/2 cup broth, brown sugar, hoisin, vinegar, sesame oil, red pepper flakes, ginger, and garlic until well combined.
Stir in steak, then cover and let marinate at room temperature for 30 minutes or (preferably) in the fridge for up to 8 hours.
Hit SAUTE on a 6 quart Instant Pot.
Once it reads HOT, add in extra virgin olive oil and sliced onion, then sauté for 5 minutes.
Hit CANCEL, then pour steak and marinade into the IP. Be sure to scrape any brown bits off the bottom to prevent a BURN reading.
Cover and lock the lid (make sure the steam releasing handle is pointing to sealing), then cook on HIGH pressure for 6 minutes.
When the time is up, allow a natural release for 15 minutes, then flip the valve to release the remaining pressure.
Hit SAUTE on the Instant Pot.
In a small bowl, whisk together cornstarch and remaining 1/4 cup broth until smooth, slowly whisk into the Instant Pot, then allow to simmer until sauce has thickened to your liking.
Taste and re-season, if necessary, then serve over rice with chopped green onions and a side of roasted broccoli and enjoy!