5 Steps to Instant Pot Mongolian Beef

Slice the flank steak thin, no thicker than 1/4 inch (6 mm), and always cut against the grain so the short muscle fibers pull apart tenderly instead of chewing like rubber. Firm the meat up in the freezer for 20 minutes before slicing; a half-frozen steak holds its shape under the knife and gives you clean, even strips. Toss the raw beef with cornstarch and let it rest 5 minutes before searing (this velveting step both tenderizes and helps the sauce cling), then sear in two batches so the strips brown rather than steam in a crowded pot. Whisk the minced garlic and grated fresh ginger straight into the sauce before you lock the lid, so their flavor infuses the beef as it pressure cooks. If your beef still feels tough after the first cook, simply lock the lid and pressure cook 2 to 3 minutes more; it almost always just needed slightly longer for a thicker cut.

Cool leftovers quickly and store them in an airtight container in the fridge for 3 to 4 days; the flavor actually deepens overnight as the beef soaks up the sauce. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 30-second bursts, stirring between each so the meat warms evenly without toughening. To freeze, pack the fully cooked beef and sauce in a freezer-safe container for up to 3 months, then thaw overnight in the fridge before reheating. For make-ahead prep, slice the beef and whisk the sauce (soy sauce, brown sugar, water, rice vinegar, red pepper flakes) up to 24 hours in advance and keep them chilled separately, so all you do at dinnertime is sear, pressure cook, and thicken. Cook the rice fresh or reheat it with a sprinkle of water so it stays fluffy rather than dry alongside the saucy beef.