Lailani'S Cooking Under Pressure Mongolian Beef

• 2 lbs flat iron steaks, pounded into 1/4-inch strips (Top Blade)
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1/2 cup soy sauce
• 1/2 cup water
• 2/3 cup dark brown sugar
• 1/4 teaspoon ground ginger
• 2 tablespoons cornstarch
• 3 tablespoons water
• 3 green onions, sliced into 1-inch pieces

1. Season beef with salt and pepper. Put oil in the cooking pot and select MEAT SETTING. When oil begins to sizzle, brown meat in batches until all meat is browned - do not crowd. Transfer meat to a plate when browned.
2. Add the garlic and saute 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.
3. Add browned beef and any accumulated juices. Select Meat setting for 20 minutes.
4. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
5. Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select meat and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.

iron, vegetable oil, garlic, soy sauce, water, dark brown sugar, ground ginger, cornstarch, water, green onions

Taken from www.food.com/recipe/lailanis-quot-cooking-under-pressure-quot-mongolian-beef-529814 (may not work)