I give Mongolian beef a healthy makeover by simmering steak and veggies in a naturally sweetened garlic-ginger sauce. I cook a bowl of whole-grain bulgur at the same time as the beef for an easy one-pot meal. Using 100 percent grass-fed beef naturally lowers the fat content, and I pair this with sliced mushrooms for an extra dose of B vitamins.
Prep: 5 minutes
Pressurize: 8 minutes
Cook: 11 minutes
Natural Release: 10 minutes
Total: 34 minutes
1 pound skirt steak
⅓ cup soy sauce (or tamari, to make it gluten-free)
3 tablespoons pure maple syrup
1 tablespoon raw apple cider vinegar
1 tablespoon minced fresh ginger (1-inch knob)
2 cloves garlic, minced
5 ounces sliced shiitake mushrooms
1 cup bulgur (or white rice, to make it gluten-free)
1¼ cups plus 2 tablespoons water
2 heads baby bok choy
1 cup sugar snap peas
1 cup shredded carrots
1 tablespoon arrowroot starch
½ cup chopped green onions, tender white and green parts only
Chopped fresh cilantro, for garnish
Sesame seeds, for garnish
1 Use a sharp knife to thinly cut the steak across the grain into ½-inch-thick slices. Place the steak in the Instant Pot and add the soy sauce, maple syrup, vinegar, ginger, garlic, and mushrooms. Stir to coat the beef.
2 In a 7-inch oven-safe bowl, combine the bulgur and 1¼ cups of the water. Arrange a 2.5-inch trivet  over the meat and place the bowl on top. Secure the lid and move the steam release valve to Sealing . Select Manual/Pressure Cook to cook on high pressure for 4 minutes.
3 While the meat and bulgur are cooking, prepare the bok choy. Trim the ends, rinse well to remove any dirt, then slice crosswise into 1-inch pieces.
4 When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid and press Cancel to stop the cooking cycle. Use oven mitts to lift the trivet and the bowl out of the pot. Press Sauté and add the bok choy, snap peas, and carrots. Cook, stirring often, until the vegetables are crisp-tender, about 5 minutes.
5 In a separate bowl, stir together the arrowroot and the 2 tablespoons water to make a slurry. Pour the slurry into the pot and stir until the sauce thickens, 1 to 2 minutes. Serve the beef and vegetables over the cooked bulgur with a generous topping of green onions, cilantro, and sesame seeds. Store leftovers in an airtight container in the fridge for 3 or 4 days.
MAKE IT VEGAN Replace the steak with two large sliced portobello mushrooms and cook as directed above.
NOTE For fewer calories and carbohydrates, replace the bulgur and its cooking water with fresh cauliflower florets (use a 7-inch round pan for even cooking). Use a potato masher to mash the cauliflower into “rice” for serving.