Instant Pot Mongolian Beef

How to serve Mongolian Beef

What is Mongolian Beef?

Mongolian Beef is a favorite of American Chinese restaurants. It features beef in a rich sauce. It is usually served over rice and sometimes has vegetables but is usually garnished with green onions. 

What kind of beef is in Mongolian Beef?

It usually uses flank steak, but I have found the instant pot version does well with thinly sliced rump roast or london broil which are less expensive and easier to find.

What do you serve with Mongolian Beef?

Mongolian Beef is usually served over rice, but I prefer to serve it over rice noodles. You could also serve it over cauliflower rice.

Why do you put orange zest in Mongolian Beef?

Years ago I had Mongolian Beef at a restaurant and it had a slight orange flavor. I really liked the way the orange flavor enhanced the dish and decided to add it to my recipe? If you are not a fan of orange flavor or do not have an orange, you can omit it in the recipe. 

Can I make this without and Instant Pot?

This recipe was tested in a 6 quart Instant Pot. You could make it in another pressure cooker.

Why do you use an Instant Pot?

The Instant Pot uses pressure to quickly cook and tenderize the beef. Without the pressure it would take much longer to have tender Mongolian Beef. 

How to serve Mongolian Beef

Instant Pot Mongolian Beef

Yield: 8
Prep Time: 10 minutes
Cook Time: 16 minutes
Additional Time: 5 minutes
Total Time: 31 minutes
What kind of beef is in Mongolian Beef?

It usually uses flank steak, but I have found the instant pot version does well with thinly sliced rump roast or london broil which are less expensive and easier to find.

What do you serve with Mongolian Beef?

Mongolian Beef is usually served over rice, but I prefer to serve it over rice noodles. You could also serve it over cauliflower rice.

Why do you put orange zest in Mongolian Beef?

Years ago I had Mongolian Beef at a restaurant and it had a slight orange flavor. I really liked the way the orange flavor enhanced the dish and decided to add it to my recipe? If you are not a fan of orange flavor or do not have an orange, you can omit it in the recipe. 

Ingredients

  • 2 Pounds Beef sliced into thin strips. (I use rump roast or London Broil.)
  • 1 1/2 Cups Water
  • 1/2 Cup Reduced Sodium Soy Sauce
  • 1 teaspoon Orange zest from 1 orange
  • 1/2 teaspoon Grated Fresh Ginger
  • 4 Cloves of Garlic, minced or pressed through garlic press
  • 3 Tablespoons Brown Sugar
  • 2 Tablepoons Corn Starch
  • 3 Tablespoons Water
  • 4 Green Onions, thinly sliced

Instructions

Set the Instant Pot to Sauté.

Place part of the thinly sliced beef in the Instant Pot and brown on both sides.

You can remove that beef and continue to brown in batches, or brown part of the beef in a large skillet over high heat. (See notes and video.)

Pour the water into the skillet (if using) and scrape up any browned bits. Add the browned beef and water to the beef in the Instant Pot and scrape up any browned bits off the bottom of the instant pot. (See note.)

Add the soy sauce, orange zest, ginger, garlic, and brown sugar and stir to combine.

Put the lid on the Instant Pot and set to "Manual" for 16 minutes.

After cooking 16 minutes is complete, release the pressure.

Once pressure is released and lid unlocks, carefully open the lid.

Mix the cornstarch and water to make a slurry. Add the slurry to the instant pot and stir well. The sauce should thicken,

Serve over rice or rice noodles and top with green onions.

Notes

You can cook the meat in batches in the Instant Pot on Sauté. Once both sides of the meat are browned, remove from the Instant Pot and add the next batch of unbrowned meat. Continue until all the meat is browned on both sides.

I prefer to use the instant pot and a skillet. It is much faster. I like to brown some of the meat in the instant pot and the remainder of the meat in a large skillet on high heat. It usually takes 2 batches in the skillet.

Once all the meat is browned, I add it to the instant pot and deglaze the skillet with water. I add the water from the skillet to the Instant Pot and deglaze the bottom of the instant pot too.

I like the flavor of the orange zest in this dish. If you do not prefer orange or do not have one you can omit the orange zest.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 492Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 99mgSodium: 655mgCarbohydrates: 38gFiber: 1gSugar: 6gProtein: 32g

Nutrition information is provided as a courtesy and may not be completely accurate.

This post contains affiliate links.

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

Simple Baked Fish

How to serve Simple Baked Fish

What kind of fish can you use in this recipe?

I like to use white fish like, cod, tilapia, halibut, or flounder.

Can you use frozen fish?

In Kansas, most fish is previously frozen. I find frozen fish works really well in this recipe.

How do you thaw frozen fish?

I find it is best to place the frozen fish in a container in the refrigerator. The container will catch any drips or liquid as the fish thaws. This usually takes 24-48 hours. You can quickly thaw the fish by placing it in a bowl of cool water. You want to change the water every 30 minutes. It will take 1-2 hours to thaw one pound of individually wrapped pieces of fish.

How do you serve Simple Baked Fish?

I like to serve it with a simple vegetable like this recipe for frozen veggies you want to eat. It goes really well with Romesco Sauce.

What temperature do you bake fish?

I find that 10-12 minutes at 400 degrees Fahrenheit works well. You may need to bake a little more or less depending on the size and thickness of the fish. Be careful not to overbake the fish or it will get dry. 

Why do you top baked fish with lemon slices?

I find that the lemon adds a little flavor and a little acid that helps brighten up the simple baked fish. 

Shows Texture and Serving of Simple Baked Fish

Simple Baked Fish

Yield: 4
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

This simple dinner takes minutes to make. In Kansas, I use frozen fish and top it with salt, pepper, and lemon slices.

The lemon slices add some flavor and acid to complement the fish.

It is really great topped with Cheater Romesco Sauce.

Ingredients

  • 1 Pound white fish (cod, tilapia, halibut, and flounder all work well.) Cut into individual portions.
  • 1 teaspoon Coarse Sea Salt
  • 1/4 teaspoon Ground Black Pepper
  • 1-2 Lemons sliced thinly
  • Cooking Spray
  • Parchment Paper

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Place parchment paper on a rimmed baking sheet and spray lightly with cooking spray.
  3. Place the fish on the sprayed parchment paper and sprinkle with salt and pepper.
  4. Place lemon slices over the pieces of fish.
  5. Bake in oven for 10-12 minutes. If your fish is thin it will take closer to 10 minutes. If you have a thick piece of fish, it will take closer to 12 minutes.
  6. Remove from oven and serve.
  7. I like to serve it with Cheater Romesco Sacue.
  8. This shows how to serve romesco sauce with baked fish.

Notes

To thaw frozen fish, place the fish in a container in the refrigerator for 24-48 hours. You can also thaw it in a bowl of cool water, changing the water every 30 minutes.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 13Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 530mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 0g

Nutrition information is provided as a courtesy and may not be completely accurate.

This post contains affiliate links.

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

 

 

 

Lemon Ramen Chicken Stir Fry

This simple stir fry features ramen noodles. You do not need to use the flavoring packet. I opt to use low sodium chicken broth instead. Simply cut the chicken into one inch cubes, season with salt and saute until brown. Add the garlic and cook until fragrant, then add the chicken broth, lemon zest, and noodles. Once most of the noodles are cooked, add the bag of broccoli, cover and cook until the broccoli is done. Squeeze the lemon juice over the stir fry just before serving.

Lemon Ramen Chicken Stir Fry

Lemon Ramen Chicken Stir Fry

Yield: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This simple stir fry comes together quickly and is a favorite. I use the 3 oz packages of ramen noodles, but do not use the flavor packets. The noodles cook and absorb the chicken broth. I like to wait until the noodles are almost done cooking and then add the broccoli. Squeeze the lemon juice over the stir fry just before serving.

Ingredients

  • 1 1/2 Pounds Boneless Skinless Chicken Breast cut into 1 inch cubes
  • 1 teaspoon Coarse Sea Salt
  • 1 Tablespoon Oil (I use avocado oil)
  • 2 Cloves Garlic, minced or put through a garlic press
  • 2 1/2 Cups Low Sodium Chicken Broth
  • 1 Lemon (zest and juice)
  • 3 (3 ounce) packages of ramen noodles, flavor packets discarded
  • 1 12 ounce Bag Frozen Broccoli

Instructions

    Cut the chicken breasts into 1 inch cubes and sprinkle with salt.
    Heat oil in a large skillet over high heat until shimmering. Add the chicken and spread into an even layer in the skillet. Let cook without stirring for 8 minutes or until golden brown on the first side.
    Stir to flip the chicken and continue cooking until brown on the other side. (About 2-3 minutes.)
    Add the garlic and let cook about 30 seconds until fragrant.
    Add the chicken broth and lemon zest. Break the blocks of ramen noodles in half and add them to the stir fry.
    Gently use a spatula to push the noodles into the broth. They will quickly begin to soften and absorb the broth. When they are mostly cooked, add the bag of broccoli.
    Cover the skillet and cook until the broccoli is cooked through, about 3-4 minutes.
    Remove from heat and squeeze the lemon juice over the stir fry just before serving.

Notes

You can use any flavor of ramen because you will discard the flavor packet. You only need the noodles for this dish.

Fresh broccoli can be substituted for frozen.

If you like a little spice, you can add 1/4 teaspoon of hot pepper flakes.

I like to salt my chicken earlier in the day and let it sit in the refrigerator for a few hours to absorb the salt.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 310Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 96mgSodium: 745mgCarbohydrates: 15gFiber: 3gSugar: 1gProtein: 41g

Nutrition information is provided as a courtesy and may not be completely accurate.

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

Easy Chicken Fajitas

Summer means easy meals and this chicken fajita recipe is about as easy as it gets. It is full of flavor and fresh veggies which makes it a total win in my camp.

The chicken needs to marinate at least 5 minutes, but if you have a couple of hours, that is even better. Just remember to marinate it in the refrigerator for food safety. 

When I am pressed for time I cut the chicken and get it marinating while I chop the veggies and prepare some guacamole.

Easy 30 Minute Chicken Fajitas

Easy 30 Minute Chicken Fajitas

Yield: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 30 minutes

These simple chicken fajitas come together in less than 30 minutes. If you have a little extra time you can let the chicken marinate in the salt, cumin, and lime juice for several hours in the refrigerator.

Ingredients

  • 1 Pound Boneless Skinless Chicken Breasts, cut into long, thin strips
  • 2 Bell Peppers, cut in long, thin strips (I like to use at least 2 colors.)
  • 1 Onions, cut pole to pole, then sliced into ¼ inch “moons.”
  • 3/4 teaspoon Coarse Sea Salt
  • 1 teaspoon Ground Cumin
  • Juice of 1 large Lime (about 3 tablespoons)
  • 1 Tablespoon oil (I use avocado or coconut oil.)
  • 2 Tablespoons water
  • Tortillas (I use whole wheat tortillas or gluten-free corn tortillas.)
  • Optional toppings like guacamole, sour cream, cheese, and salsa

Instructions

Add raw chicken to a shallow baking dish. (I use an 8×8 Pyrex dish.) Sprinkle with salt and cumin. Cover with lime juice. Let marinate in the refrigerator for at least 5 minutes and up to 3 hours.

Heat oil in a large skillet over high heat until shimmering. Add chicken and let brown on one side for a minute. Flip and let finish cooking completely through, about 1-2 minutes more.

Add the onions and saute 1-2 minutes. Add peppers and cook another 1-2 minutes.

Add water to skillet and scrape up all the browned bits from the bottom of the skillet. Turn off heat.

Serve fajitas on tortillas with optional toppings.

Notes

If you like jalapenos, you can add them with the bell peppers.

To make this gluten free, serve on gluten free corn tortillas. To make this dairy-free omit cheese and sour cream.

If I have extra time I will let the chicken marinate for a couple of hours in the refrigerator.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 144Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 64mgSodium: 57mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 24g

Nutrition information is provided as a courtesy and may not be completely accurate.

 

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

What’s In The Kitchen Chicken

When my husband and I were first married we lived in a tiny, no-frills, apartment. It was not fancy, but we were saving money for our first home, and it served our needs. We had tons of fun there playing cards with friends and eating lots of good food. (I had all of those new wedding kitchen presents to use!) One night I needed to clean out the produce in the refrigerator. What’s in the Kitchen Chicken was born. I would take whatever produce I had with a little chicken and some kind of tomato product and serve it over something starchy. In minutes dinner was served.

This recipe is more of a method than a recipe. It is for the kind of cook who uses recipes only for suggestions. You can adapt it to the produce you have on hand and the kind of chicken you prefer.

What’s in the Kitchen Chicken

Ingredients: Choose from each category

Chicken-

Raw breasts, bone in chicken pieces, or cooked chicken meat

Tomato-

Crushed Tomatoes, Diced Tomatoes, Jarred Pasta Sauce

Veggies-

Pick from the list from what is in season or what you have on hand in your refrigerator or freezer

Onions

Mushrooms

Carrots

Celery

Green Beans

Spinach

Zucchini

Broccoli

Other veggies you have on hand

Salt

Italian Seasoning

Garlic cloves

Hot Pepper flakes

Oil (I use Olive Oil here)

Starch-

Prepared Polenta, Cooked Pasta, Cooked Rice

Directions:

Heat oil in pan over medium high heat.  If your chicken is raw, sprinkle with salt and pepper and brown it. (It does not have to cook through at this point.)

Add veggies and sauté to brown slightly.  Add chopped garlic, Italian seasoning, and hot pepper flakes. (1/8 teaspoon for very mild heat and up to 1 teaspoon for more heat.) Add tomato product and cover the pan. (This is when you add the cooked chicken.) Reduce heat to medium low and let simmer 10-20 minutes. Whole chicken pieces may take a little longer.  Test the thickest part with an instant read thermometer. When it reaches 165 degrees F, it is done.

Serve over your starch of choice.

 

***Note***

This can easily be dairy and gluten free. There is no dairy or gluten in the main part of the recipe. Choose a dairy or gluten free starch for serving.

 

 

Chicken Fried Rice

Lately, I have been wanting dinners that come together quickly that also pack in a few veggies for my kids. Chicken Fried Rice is a perfect Manic Mom Meal. It can be on the table in less than 30 minutes and gets my kids to eat a few veggies.

I find that I get the best results with leftover rice. I like to make this recipe a day or two after I have made a dinner that uses rice. I will make a double batch of rice in my instant pot and save half of it for Chicken Fried Rice later in the week.

Chicken Fried Rice

2 Tablespoons Oil (I like to use coconut oil, but vegetable or avocado oil would work too.)

2 Cups Cooked Chicken (*** See note for instructions for using raw chicken.***)

3 Cloves Garlic, minced

1 12-ounce Bag Frozen Peas and Carrot Blend

2 Eggs, beaten

4 Cups Cooked Rice (I usually use short-grain brown rice, but any cooked rice will work.)

1/4 Cup Reduced Sodium Soy Sauce

1 teaspoon Sesame Oil

1-2 Green Onions, sliced for garnish

Directions

In a large skillet heat the oil over high heat until shimmering. Add the cooked chicken and let cook without stirring until the edges begin to brown and crisp. This will take 1-2 minutes.  Add the minced garlic and frozen peas and carrots. Warm through, then push the chicken and veggies to one side of the pan.

Add the eggs to the empty side of the pan and cook through, chopping into pieces with your spatula as you stir. Mix the egg and chicken together, add rice, soy sauce, and sesame oil. Stir well until warm throughout.

Serve topped with optional sliced green onions.

***Note***

You can make this with raw or cooked chicken. If you are using raw chicken, cut it into 1/2 inch cubes and cook in the oil until browned and the internal temperature is 165 degrees Fahrenheit and then continue the recipe by adding the rice.

Instant Pot Lemony Chicken

Lemony Chicken

I like to keep cooked chicken in my freezer. It is handy to add to soups or quesadillas. Usually I roast whole chickens and make bone broth, but lately I have been turning to my Instant Pot. I usually have chicken taco meat in the freezer, but that does not go well in chicken noodle soup.

Enter Lemony Chicken. Lemony chicken is my new favorite. I make it with boneless, skinless chicken thighs. The light lemon flavor adds so much to other dishes. The recipe makes 3 pounds so there is enough for dinner and extra to put in the freezer. I like to serve it with rice and veggies and then freeze the rest with all the juices from the pot. I add the juices in with chicken broth when making soups or other recipes.

It is amazing how 1 lemon can totally transform the flavor of the chicken meat. If you are new to the Instant Pot, check out Thriving Home and get their free Instant Pot Cooking Times Chart. It really is a great resource. In this recipe, I found that because the meat is stacked without much liquid it takes a couple minutes more to get the meat to temperature.

Instant Pot Lemony Chicken

3-3 1/2 Pounds Boneless, Skinless Chicken Thighs

1 Tablespoon Coarse Sea Salt

1 Lemon (zest and juice)

1/3 Cup Water

Directions

Using a kitchen scissors, cut off any large fat pockets on the edges of the chicken thighs. It is okay to have a little fat, but you want to cut off the big streaks of fat.

Zest the lemon and place on a small plate or cutting board. Mix the salt and lemon zest together. (I just use my fingers to combine.) Layer the chicken thighs in the instant pot. Sprinkle the lemon zest and salt over each piece of chicken before covering with the next layer. Once all the chicken is in the pot, sprinkle any remaining salt and lemon zest on top of the raw chicken.

Add the water and juice from the lemon and lock on the lid of the instant pot. Cook on high pressure for 10 minutes with a quick release.

Remove the meat from the pot and shred with 2 forks. You can eat immediately, or freeze with the juices from the pot to use in recipes later.

Chicken Tortilla Soup (Dairy Free)

Tortilla soup is a classic and, in my opinion, is all about the toppings. The soup itself is simple and comes together in less than 30 minutes making it a “Manic Mom Meal.” Basic ingredients come together quickly for a healthy and hearty soup. But the best part is the toppings.

The most important topping is fresh lime wedges. A little squeeze of fresh lime takes this soup from good to great! You need that little fresh pop of acid to carry all the flavors. If you don’t need this to be diary free, add shredded cheese and sour cream and I like to have avocado and sliced green onions. If you are a fan of heat, add some fresh or pickled jalapenos too.

Note**I like to use my taco mix. I always have a jar of it in the cupboard. You can find that recipe here.

Chicken Tortilla Soup

8 Cups Chicken Broth (I prefer homemade chicken broth, but reduced sodium boxed broth works fine.)

1 Tablespoon Taco Mix

1 (4-ounce) can diced green chilies

1 (12 -ounce) bag frozen corn

1 (15 -ounce) can black beans, drained and rinsed

Coarse Sea Salt to taste

1 1/2 Cups Chicken (I often use cooked meat leftover from roast chicken, but you can used diced, uncooked chicken.)

Toppings

Shredded Cheddar Cheese (omit for diary-free)

Sour Cream (omit for dairy-free)

Lime Wedges

Sliced Green Onions

Fresh or Pickled Jalapenos

Tortilla Chips

Directions

In a large pot, add chicken broth, taco mix, and chicken. Bring to a boil. Let simmer 10 minutes if using cooked chicken, or 20 minutes if using raw chicken.

Add corn and black beans and warm through. Adjust salt to taste.

Serve with lime wedges and other toppings.