Mongolian beef is delicious, for one. But it’s also a Chinese-American dish of stir-fried sliced beef and vegetables.
Heat the oil in the instant pot on the saute setting on high.
Add 1/2 of the thinly sliced beef and sear a couple of minutes. Remove from the instant pot and repeat with the remaining beef.
Return all the beef to the instant pot and add the garlic, ginger, soy sauce, red pepper flakes, brown sugar substitute, and about 10 drops of liquid stevia.
Place the lid on the instant pot, set the steam valve to 'sealing' and set the instant pot to cook for 12 Minutes on high pressure using the manual setting. (press 'manual' > 'pressure' to select high pressure > '+ or -' to change the time to 12 minutes)
Allow the pressure to naturally release, then open the pot and remove the beef, leaving the liquid in the pot. Taste the liquid and add more liquid stevia if desired.
Stir in the xanthan gum 1/4 tsp at a time, whisking after each addition to thicken the liquid. Stop when it reaches the desired consistency. You can skip this step but you will have a more liquid sauce. If you opt to thicken it, you will likely not need the entire tsp of xanthan gum. I only usually only need 1/2 of a tsp.
Return the beef to the pot and stir with the sauce. Serve topped with green onions and sesame seeds.
Serving Size 1
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.