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Meal Prep Tips & Instant Pot Mongolian Beef


Two posts in one weekend?! Whaaaaaaaat! Jessh I am on a roll!! Ha or maybe I just have the hubby home and can actually put some thoughts on to paper. I have gotten soooo many requests for more dinner ideas, so I have been sharing my weekly menus in our newsletter, but I promise to keep the easy family friendly but still impress the inlaws meals coming.

And well if you guys aren't on this instant pot life yet then run, order this one and get on it. You guys it's life changing!! All you need are some TIPS and some recipes. Favorites are the perfect fluffy brown rice, frozen chicken to delicious perfect (not dry chicken) in 25 minutes. Cannot wait to make my first chili in there.

Here are some meal prep tips that I use weekly to keep us on track with eating at home and on budget.


this newsletter had some favorite salad dressings, this favorite shredded chicken crock pot meals, need something sweet for the week, well these cookies are the bomb.

And now for the newest favorite in our meal rotation. It is so flipping good, and even better the longer it sits. Which means that it is the perfect meal to make ahead on a Sunday night for one day during the week.









I haven't tried it with chicken or tofu, maybe some meaty mushrooms and other veggies for a vegan take on it but I can imagine this sauce would just do SO well with anything. We served with raw broccoli and brown rice last night (last time I minced carrots, red peppers and spinach) so the options are endless.

Ingredients

2 pounds of flank steak cut into strips (I buy it cut like this from Whole Foods)

4-5 Garlic Cloves

1/2 red onion

1/2 Red Pepper

1 in of fresh ginger, peeled

4 tbsp brown sugar (I've made it with maple syrup too!)

1/4 cup of water

2 tbsp Worcestershire Sauce

3 tbsp liquid aminos (or soy sauce)

1 tbsp tomato paste

1/2 tsp white pepper

1 tsp cumin

1 tsp dried cilantro

1 tsp dried oregano

1/2 - 1 tsp chili powder

1/2 tsp sweet paprika

3 tbsp of whole wheat flour

*(corn starch can work here too, it's to thicken the sauce quicker than reducing it on a school night!)

2 tbsp of olive oil

-

1 tbsp of coconut oil for the instant pot.

Recipe

Heat coconut oil to the Instant Pot by hitting sauté for 5 minutes

Add steak to the pot to brown, stirring occasionally so it doesn't stick

(I have totally skipped this step and not browned in effort to make it quicker!)

Blend the rest of the ingredients in the blender!

Add the sauce to the steak, covering the steak completely

Close the lid (make sure it's sealed!)

Turn Pressure Cook on HIGH for 20 minutes (26 if it's frozen)

Let the pressure release naturally.

Once it releases, carefully open

Hit sauté for 5 minutes, stirring occasionally so it doesn't stick.

Serve over brown rice, veggies, white rice or even egg noodles.

Letting this sauce sit for a bit is KEY!! IT get's better the longer it sits.

Be prepared to want to make this every single weak.

xoxox

Natalie

#dishes

© 2014 by Chic Boston Mama.