Healthy Instant Pot Mongolian Beef #healthy #glutenfree

With class kickoff, right now pot mongolian hamburger formula will be a lifeline! I realize calendars get insane and children get back home hungry so having a simple formula they will love is vital. I even made a twofold bunch of this formula and dinner prepared it for half a month. You can solidify it and defrost it to have a week or so later.

You can even make this formula straightforwardly from solidified meat. I adore that about a moment pot! You can securely cook solidified hamburger in an Instant Pot without defrosting which makes weeknight meals so natural. Any other person neglect to defrost meat in the first part of the day!?

The other formula I cherish about this is it's so solid. I don't think about you, yet I don't care for as much dark colored sugar in my supper as in a whole treat formula, so I adhered to a solid elements for this sound moment pot mongolian meat. Also, everything in this formula is solid as well!

This healthy instant pot mongolian beef and brocolli recipe is such an easy, healthy weeknight meal idea! This recipe can be made in under 30 minutes and it's tasty, healthy and kids will love it.

INGREDIENTS

• 1 1/2 pounds flank steak
• 1/3 cup liquid coconut aminos or soy sauce
• 4 cloves garlic minced
• 1 teaspoon fresh ginger root grated
• 1/2 cup water
• 4 stalks green onion (scallions)
• 4 tablespoon honey
• 1 tablespoons cornstarch
• 2 cups broccoli florerts chopped small
• sesame seeds to top optional
• 2 cups quionoa or brown rice for serving optional

INSTRUCTIONS

1. Cook the brown rice or quinoa according to the package instructions and set aside.
2. Thinly slice the flank steak against the grain and set it aside. Turn on the Instant Pot and press the "Saute" button.  Allow it to heat up then add the steak and sear quickly on each side.
3. While the steak is searing, whisk together the coconut aminos or soy sauce  with the minced garlic, minced ginger, and water.
4. When the steak is browned, cancel the saute feature on the Instant Pot and pour the liquid mixture over the browned steak. Lock on the lid and push the manual (or pressure cook) button on the Instant Pot and adjust the time to 11 minutes.
5. While the beef is cooking, whisk together the corn starch and 3 tablespoons of cold water
6. When the Instant Pot beeps, release the vent all at once, then carefully open the lid. Stir in the honey then stir in the corn starch and water mixture then add the chopped broccoli.
7. Push the "Saute" button again and heat the beef and sauce, stirring constantly until the sauce thickens and the broccoli is cooked, about 3-5 minutes. 
8. Serve the Mongolian beef over brown rice or quinoa and top with chopped scallions and sesame seeds.

For more detail : https://bit.ly/2VVvo3K