The Ferguson Recipes
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Ingredients
1 head garlic
2 pounds flank steak
salt and ground black pepper to taste
1 tablespoon olive oil
2 sweet onions (such as Vidalia®), cut into wedges
⅔ cup dark brown sugar
½ cup water
2 pounds flank steak
salt and ground black pepper to taste
1 tablespoon olive oil
2 sweet onions (such as Vidalia®), cut into wedges
⅔ cup dark brown sugar
½ cup water
(continued in the next column ↗️)
1 green bell pepper, sliced
1 red bell pepper, sliced
½ cup liquid amino acid (such as Bragg®)
½ teaspoon minced fresh ginger root
3 tablespoons water
2 tablespoons arrowroot powder
3 green onions, cut in 1-inch pieces
1 red bell pepper, sliced
½ cup liquid amino acid (such as Bragg®)
½ teaspoon minced fresh ginger root
3 tablespoons water
2 tablespoons arrowroot powder
3 green onions, cut in 1-inch pieces
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Brush unpeeled garlic cloves with a small amount of olive oil and wrap in a piece of aluminum foil.
Bake in the preheated oven until garlic cloves are tender and browned, about 20 minutes.
Let cool; remove skin from cloves.
Season steak with salt and pepper.
Add oil to a multi-functional pressure cooker (such as Instant Pot) and select Saute function.
Cook steak in batches until browned, about 8 minutes.
Do not crowd the pot.
Transfer beef to a plate.
Saute garlic in the pot until fragrant, about 1 minute.
Add onions, brown sugar, 1/2 cup water, green bell pepper, red bell pepper, liquid aminos, and ginger.
Stir to combine.
Add browned beef and any accumulated juices.
Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 12 minutes.
Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
Unlock and remove the lid.
Combine 3 tablespoons water and arrowroot powder in a bowl; whisk until smooth.
Add mixture to the sauce in the pot, stirring constantly.
Select Simmer mode and bring to a boil; stir constantly until sauce thickens, about 5 minutes.
Stir in green onions.
Servings
Serves 6 - 8
Nutrition Facts
Nutrition Per Serving (based on 6 servings) - Calories: 430; Total Fat: 15g (Saturated Fat: 6g); Cholesterol: 95mg; Sodium: 790mg; Total Carbohydrates: 33g (Dietary Fiber: 3g, Sugars: 25g); Protein: 42g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑🍳 The Cook:
Dave Ferguson
🔑 Keywords:
instant pot,
mongolian beef,
beef
🗂️ Categories: 🥡 Asian Food, 🥩 Beef, 😎 Uncle Dave's, 🫕 Instant Pot
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Instant Pot Mongolian Beef was added on April 09, 2025 and last updated on May 26, 2025.
🗂️ Categories: 🥡 Asian Food, 🥩 Beef, 😎 Uncle Dave's, 🫕 Instant Pot
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Instant Pot Mongolian Beef was added on April 09, 2025 and last updated on May 26, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Have questions about a specific recipe? Feel free to reach out to us.
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