Umami – a taste sensation. In Japanese, Umami literally means “deliciousness” and “savoriness”. Delicious savoriness. That is exactly how I want this Umami Mongolian Beef dish described.
My husband said, “Wow, this is actually really good. I was expecting it to be bad” (true story – thanks Boo). I don’t know if he trusted the powers of the Instant Pot yet. But, man, I am telling ya…
My husband loves Chinese food. However, my husband doesn’t necessarily trust me to cook any kind of “umami” Chinese. Truthfully, I have had some epic Chinese food fails on the stove top in the past, so I can’t blame him. We usually opt for takeout or dining out when it comes to Chinese. Well, mark it on your calendar Boo (my hubby), I got this one today!!
This is my version of Mongolian Beef – I have seen a ton of recipes, but in order to get that deep, delicious Umami, I created my own with some of the BEST ingredients when it comes to developing that “deliciousness” umami flavor has to live up to. Also, I didn’t make mine overly sweet as I find other recipes to be.
I’ll post the Step by step recipe with pictures first, but if you just want to get right into the full recipe, scroll to the bottom.
- 1.5-2 lbs chuck roast or flank steak sliced thin
- 1/4 t salt
- 1/4 t pepper
- 1/2 cup beef broth
- 1/4 cup soy sauce or Braggs liquid aminos
- 3 T honey
- 1/4 cup brown sugar packed
- 1 t fresh garlic minced
- 2 t fresh ginger minced
- 1 t sesame oil
- 1 t fish sauce
- 2 t rice vinegar
- 1/2 t fried cilantro
- 1/2 t black pepper
- 1/4-1/2 t crushed red pepper optional based on heat preference
- 1 t Sambal Oelek chili paste optional based on heat preference
- 1-3 t sriracha optional based on heat preference
- 3 cups Broccoli cut in pieces
- pinch salt
- 1 T cornstarch
- 1 T cold water
- scalions optional for garnish
- toasted sesame seeds optional for garnish
- additional sriracha and/or Sambal Oelek optional for garnish
Slice 1 1/2 pounds beef - I prefer chuck roast/steak, but you can also use flank steak. Season with 1/4 t salt and 1/4 t black pepper. Set aside.
In small mixing bowl, whisk sauce ingredients together.
Plug in Instant Pot, and press “Saute”. Allow to heat for 1-2 minutes, then add 2-3 t canola oil. Add beef and brown, turning meat occasionally for about 3-4 minutes.
Add umami sauce mixture and stir, making sure to scrap off any bits on the bottom of the pan, aka deglaze the pan.
Place lid on IP and turn Vent knob to “Sealing”. Press “Manual” and use “+/-“ buttons to adjust cook time to 12 minutes. Once IP pressurizes, 5-10 minutes, cook time countdown will begin. When cook time is complete, IP will beep. Allow IP to naturally depressurize (NPR) for 10 minutes.
While IP is depressurizing, mix slurry of cornstarch and water. Cut and rinse about 2 cups broccoli and place in steamer basket, sprinkle with a pinch of salt if desired, set aside.
Manually release remaining pressure (QPR), then open lid. Deliciousness! Now we want to thicken the sauce a bit.
Add slurry and stir.
Place broccoli in steamer basket over beef and sauce. Press “Manual” button and use “+/-“ adjust cook time to 0 minutes (yes, ZERO minutes. Why? Because in the time it takes IP to pressurize, I promise you it will cook your tender broccoli to perfection).
When cook time is up, IP will beep. Quickly release pressure (QPR) by turning vent knob to “Venting” - TIP: place a towel over vent knob BEFORE turning to “Venting”. Remove lid and carefully remove steamer basket of broccoli.
Serve Umami Beef and Broccoli over perfectly cooked Jasmine Rice (can also be made in the Instant Pot!). Top with sliced scallions and toasted sesame seeds, if desired.