Gluten-Free Mongolian Beef Recipe

Place the steak into the pressure cooker. In a small bowl, whisk together the sesame oil, garlic, soy sauce, brown sugar, peanut butter, ginger, red pepper flakes, and ¼ cup of water. Pour sauce evenly over the top of the meat. Lock the lid and set to high for 20 minutes. Release pressure naturally for 5 minutes before performing a quick release for any additional pressure.

With the cooker’s lid off, set to the high setting. Create a cornstarch slurry by whisking 2 tablespoons of cornstarch into ¼ cup of cold water in a bowl or measuring cup. Slowly stir the slurry into the pot to thicken the sauce. Stir in red bell pepper and green onions and continue to stir until vegetables are bite-tender and the sauce has thickened, about 3-4 minutes. Serve over steamed white rice.

Use a 6-quart slow cooker. Place the steak into the slow cooker. In a small bowl, whisk together the sesame oil, garlic, soy sauce, brown sugar, peanut butter, ginger, red pepper flakes, and ¼ cup of water. Pour sauce evenly over the top of the meat. Cover, and cook on low for 7 hours, or on high for about 3 hours.

Create a cornstarch slurry by whisking 2 tablespoons of cornstarch into ¼ cup of cold water in a bowl or measuring cup. Slowly stir into the pot to thicken the sauce. Stir in red bell pepper and green onions. Cover the pot and cook on high for an additional 20-30 minutes, or until vegetables are bite-tender. Serve over steamed white rice.