Mongolian Beef IP

This has become my husband's favorite meal.  I was actually pretty surprised with how yummy it was.  Kids all enjoyed it too.  Winner winner!

• 2 lbs top sirloin or flank steak, trimmed of gristle and thinly sliced against the grain
• 2 TBS vegetable oil
• 1 tsp ginger, minced
• 2-3 cloves garlic, minced
• 1/2 cup water
• 1 cup soy sauce (or tamari sauce if GF)
• 1 1/2 Cups dark brown sugar (I used light)
• 2 TBS cornstarch
• 3 TBS cold water
• Green onions for garnish
• Sesame seeds for garnish
• Rice, cooked

1. Turn the IP on to Saute.  Once pot is hot, add oil and brown the meat in 2-3 batches, careful not to over crowd.  Transfer meat to a plate when browned.  
2. Add the garlic and ginger, saute while stirring, about 1 minute.  Add water, soy sauce, and brown sugar.  Stir to combine.
3. Add browned beef and any accumulated juices.  Turn valve to sealed.  Cook on Manual for 12 minutes.  Quick release, remove lid, turn off IP.
4. In small bowl, combine the cornstarch and 3 TBS water, whisking until smooth.  Add the cornstarch mixture to the sauce in the pot, turn the IP on to Saute, and stir constantly until the sauce thickens.  Stir in green onions and serve over cooked rice.  Yummy!!