Mongolian Beef with Veggies - Instant Pot

Peg posted a link to a Mongolian Beef recipe. I decided to try an Instant Pot version since I had fresh ginger.

Ingredients:

• 2 1/2 pounds flank steak, cut into thin strips (slice against grain)
• 1/2 cup soy sauce
• 1/2 cup brown sugar, packed
• 1 cup water
• 1/4 cup cornstarch
• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon red chili flakes
• 1 tablespoon apple cider vinegar
• 1 tablespoon Sriracha sauce
• 1 cup carrots, shredded (or thinly sliced)
• optional - 1 cup thinly sliced onions (or cut into small chinks)
• optional - .75 cup thinly sliced bell peppers
• optional - 1 cup thinly sliced mushrooms
• 3 - 4 green onions, thinly slides
• 1 tablespoon or so of sesame seeds (I forgot to add them...)

Instructions:

1. Optional - Freeze the flank steak before slicing it for about 15 minutes.
2. Optional - Briefly saute 1/4 of the beef in Instant Pot for 1 minute or so in the olive oil, remove, then repeat 3 times. (You want to get the beef a smidge brown on one side, but not completely cooked.)
3. Stir together all ingredient sauce ingredients (exclude the beef and veggies) in the bottom of the Instant Pot.
4. Add beef, and stir until all pieces are covered with sauce.
5. Add veggies leaving mostly on top, stirring a bit.
6. Pressure cook for 8 or 11 minutes on high, then natural release for 8 or 10 minutes. (If you pre-saute the beef, use the shorter times.)
7. Garnish with green onions and sesame before serving.
8. Serve with rice.

Carole's Notes:

We liked this.  I will definitely make it again.
I adapted the recipe for our tastes - more ginger and Sriracha and veggies, less sugar and salt.

The recipe is adapted from https://12tomatoes.com/rc-slow-cooker-mongolian-beef-next/
and https://sweetandsavorymeals.com/instant-pot-mongolian-beef