We like Mongolian beef but its sometimes too sweet for us, depending on where we get it. With this recipe, i could leave out the brown sugar but keep the hoison & molasses. Thank you for showing us how to make at home!
I love how simple this is! Love your recipes Jeffrey. You're the reason I have a One Pot. Your Mississippi pot-roast and Jalapeno popper chicken have become family (and friends) favorites that they can't get enough of. I tell everyone about your recipes. This book is the only one of yours I don't have. Guess I know what my next purchase is, lol. That must have been my fortune, Thanks Jeffrey!
I'm a huge fan of Jeffrey /Richard. I use the Chinese technique of "silking" the meat about 45 minutes with corn starch before cooking. Did tenderizes the meat beautifully😊
Well if it gets the Richard seal of approval I’m definitely going to try this. Looks amazing! And a thumbs up on the choice of cocktail. I love a good Manhattan
I love all of your recipies so much! I am not a good cook at all, however, your recipies have helped me so much! I am retiring from my job this week. My goal is to cook all of your recipies. My husband will love it! Thank you for doing what you do!
I absolutely LOVE Mongolian Beef! Haven't had it in a while, so I'm really anxious to try your scrumptious looking Mongolian Beef recipe. Thank you, Jeffrey, for all of your incredible recipes.
Jeffrey, I love your techniques /recipes. There's a technique called silking that you can do to the meat before you cook it. Had about a tablespoon of baking soda and water per pound of meat; and let it rest before you add it to the Instapot. That process breaks down to meet so it's super tender and juicy 🤤
HaHa...love the "Gypsy" reference. Also, this was the first video I saw with your books. Thank you!! Just hit Amazon and ordered both for all my family members I've bought Instapots for AND recommended your YT channel.
Hi Jeff! I'm going to try making this, but it will have to be a keto version Due to I'm diabetic now Thank you for the inspiration! By the way... You've lost some weight and you look amazing!!!
Recipe looks good. My only complaint is that flank/skirt steak in the Kansas City are is around 10-12 a pound. Since skirt is a popular Mexican cut (arrachera) the KC market has inflated the price of that cut :(.
Ayo @lauravitale our boy needs a crash course on searing. It's been several years now of our loyal support, but one thing has rung true since the beginning of this channel. Jeffrey buddy, you don't sear it right, like ever, and let's not pretend like this hasn't been an ongoing discussion on this channel. I humbly nominate our youtube queen Laura Vitale for a special collab, because we deserve it.
I love Laura and would gladly welcome a collaboration with her! But, if you were familiar with how hot an Instant Pot gets, you’d understand your searing game is limited. And the whole purpose of this recipe is for it to be done in one pot - sautéing and pressure cooking. Not to mention, this isn’t intended for the meat to be seared heavily. If you want it heavily seared and done in the traditional sense, I’d suggest finding another recipe and using a wok. Oh, and I humbly ask you to be a bit less condescending with your feedback. ;)
@@PressureLuck This made me feel so bad... I've made so many of your recipes. And this was purely good intentioned. I actually don't know if i'll get over this tbh.
@@Tsukshiro that’s perfectly fine. Perhaps the way your tone came across in writing wasn’t as you intended. It just read to me as “you don’t know what you’re doing and let’s not pretend you do.” I hope you can re-read it and put yourself in my shoes and see where one may view that as not very nice. Even so, it is impossible to please everyone. Since I was on the receiving end of your feedback, I have no hard feelings on this subject so there’s no reason for you to either. I appreciate your support and am glad you have tried and hopefully enjoyed many of my recipes!
You're always welcome to modify the recipe to your liking. I've got to cut the sesame so my wife doesn't die from eating this. My thought is to use peanut oil, sear the beef in two batches, then saute veggies and use broth to deglaze. But the method presented is simpler and requires less steps.
How do the white onions come out? Are they still a bit firm or more like boiled onions? The reason for asking is because I truly hate the taste and texture of boiled onions.😅
