Spicy Mongolian Beef

     This dish is so good, and the fact that it’s inexpensive and cooked in the pressure cooker makes it all that much better.  It cooked in 30 minutes.  I’ve given instructions for slow cooker and wok, also.  Feel free to adjust the spiciness.  For us, 1 tsp of crushed red pepper was perfect.  If you want to kick it up a notch, do it.



1 ½ lbs flank steak, tenderloin, or beef stew meat, sliced in thin strips

¼ cup low sodium soy sauce

1 TBSP brown sugar

1 TBSP sesame oil

1 TBSP hoison

4 cloves garlic, minced (about 1 TBSP)

1 tsp crushed red pepper

¼ tsp ginger powder

1 large onion, sliced top to bottom

½ bunch asparagus, cut into bite sized pieces

3 mini sweet peppers, sliced



In a small bowl, stir soy, brown sugar, sesame oil, hoison, garlic, red pepper, and ginger powder.  Pour over sliced meat and let marinate for at least four hours.

We like to sear the meat quickly in the pressure cooker.  Add the liquid and meat, cook on High for 20 minutes.  Add the vegetables and cook on Low for 10 minutes.  Serve over rice.  You can garnish with a few slices of green onion and a bit of sesame seeds.

If you’re using a slow cooker, you can add meat and vegetables at one time and cook on High heat for 2 – 3 hours, or low heat 4 – 5 hours, until meat is tender.

If you prefer a wok or large skillet, preheat the wok, add a bit of peanut oil or olive oil.  Cook vegetables first for about a minute.  Add beef and cook, stirring constantly until beef is no longer pink and beginning to brown on the outside.

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By Tika for CHEW WANNA EAT? © 2016

Spicy Mongolian Beef (2)_crop


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