Instant Pot Mongolian Beef

Ingredients

• pound flank steakcut into 1/4-inch thick piece sagainst the grain
• teaspoon sarrowroot or tapioca flour
• tablespoon sbutter or avocado oil
• 1/2 cup coconut aminos
• 1/2 cup beef broth
• garlic clove sminced (divided)
• teaspoon sgingergrated (divided)
• teaspoon sesame oildivided
• teaspoon fish sauce
• medjool datespitted and finely chopped*
• red bell peppersliced
• green bell peppersliced
• carrotscut into match sticks
• cup snapa cabbage thickly slice d
• teaspoon rice wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• bunch green onionfor garnish
• teaspoon white sesame seedfor garnish

Instructions

1. Toss flank steak with arrowroot powder. 1 pound flank steak, 2 teaspoons arrowroot or tapioca flour
2. Set Instant Pot to saute and when hot, add 2 tablespoons of oil. 2 tablespoons butter or avocado oil
3. Brown flank steak, in 2 3 batches.
4. In separate bowl combine coconut aminos, beef broth, 2 teaspoons garlic, 2 teaspoons ginger, 1 teaspoon sesame oil, fish sauce, dates and pour over beef. 1/2 cup coconut aminos, 1/2 cup beef broth, 3 garlic cloves, 3 teaspoons ginger, 2 teaspoon sesame oil, 1 teaspoon fish sauce, 2 medjool dates
5. Set Instant Pot on manual high pressure for 12 minutes.
6. While beef cooks heat a large skillet over high heat.
7. Once hot, add oil and then add 1 teaspoon garlic, 1 teaspoon ginger, peppers, carrots and cabbage. Sauté until vegetables are soft and fragrant 5 7 minutes. 1 red bell pepper, 1 green bell pepper, 2 carrots, 2 cups
8. Once soft, add 1 teaspoon sesame oil, rice wine vinegar and salt and pepper and remove to serving platter. 1 teaspoon rice wine vinegar, 1/2 teaspoon salt, 1/2 teaspoon black pepper
9. When beef is finished, turn the knob to quick release.
10. Top with optional garnish and serve with vegetables. 1 teaspoon white sesame seed, 1 bunch green onion