My Adventure to Finding the New and Even More Awesome Me: PF Chang's ain't got ish on me.

Do you like Mongolian Beef? Of course you do.

Make some for yourself and be a winner.

PS have you bought a pressure cooker yet? I mean, if you're here reading my posts about pressure cooker recipes and you don't plan on making any of them I don't get it.

Well, that's not entirely true. You could be here simply for my sparkling personality and charming wit, which I absolutely understand 100%. I am delightful.

But let's get down to brass tacks.
Brass tacks? Ohhhh...I didn't bwing any.
(if you get this reference.. marry me)

Our latest PPCXL adventure comes to us from pressurecookingtoday.com ...again. I told you it'd be frequent. As with the last recipe, I made some adjustments for my brand of pressure cooker, and for simplicity as well. So.

GATHER YOUR INGREDIENTS AND LET'S GET TO COOKING!

Ingredients

2 pounds flank steak
1 tablespoon vegetable oil
4 cloves garlic, minced or pressed
1/2 cup soy sauce
1/2 cup water
2/3 cup dark brown sugar
1/2 teaspoon minced fresh ginger
2 tablespoons cornstarch
3 tablespoons water
3 green onions, sliced into 1-inch pieces

I'd like to cut in here (on myself, makes sense) and say that I find it interesting that before like two weeks ago I'd never cooked with ginger before in my entire life, and now I've made 3 recipes with it. It's delightful. Also, I don't follow directions well so my green onions were cut into itty pieces instead. I DO WHAT I WANT!

Moving on.

Directions

Pour yourself a nice glass of wine to enjoy while you cook, because obviously.

Be like me. Buy wine based off how cool the bottle looks.

Cut beef into 1/4" strips (Note - take time first to cut off as much of the outer fat as you can. Also, my strips were not all 1/4" thin. Big knives that close to my fingertips make me a little nervous. Shut up.)

Pics like this remind me why I'm not a vegetarian.

Heat oil in med-high heat on stovetop skillet. When oil is hot, brown meat in batches until all meat is browned - do not crowd. Transfer meat to plate when browned.
Sauté the garlic in a skillet for ~1 minute. Add to pressure cooker pot.
Add soy sauce, 1/2 cup water, brown sugar, and ginger to pressure cooker pot. Stir to combine.
Add browned meat to pot.
Close lid and ensure pressure valve is closed. Select CHICKEN/MEAT. (Will build pressure for 10-17 minutes before 15 minute cooking time.)
Use cooking time to prepare any side dishes as desired. I made brown rice as that's what I usually have with my Mongolian beef at PF Chang's. Quinoa or whatever else your little taste buds desire would be perfect as well.
When cooking is done, carefully release pressure.
Transfer meat to a plate.
Combine cornstarch with 3 tablespoons water, stirring until smooth. Add cornstarch mixture to sauce in the pot, stirring constantly.
Select CHICKEN/MEAT to heat pot. Bring sauce to a boil, stirring constantly until sauce thickens (~2-3 minutes? I didn't time this. The sauce should slide easily off the bottom of the pot as you stir when it is thick enough).
Select CANCEL/KEEP WARM. Add meat back into pot and cover with sauce.
Stir in green onions & serve.

James Patterson reading material optional, but highly recommended.

Now let me take a second here and talk about a product that Delilah recommended to me and has made all cooking I've done with garlic cloves SO EASY. It's this Pampered Chef garlic press. If you cook with garlic ever (which if you cook at all, you probably do so frequently) you need one of these.

If you don't cook with garlic, I'm going to assume you're a vampire and I can't be friends with you anymore. Not because I'm vampophobic, I just cook with garlic all the time and you'll probably go into anaphylactic shock if you dine with me. Or melt or turn to ash or whatever vampires do.

Anyway buy one here:
http://www.amazon.com/The-Pampered-Chef-Improved-Garlic/dp/B001UC4VAW
Or wherever else I'm not Googling further for you.