Did you know that cooking under pressure cuts cooking time by up to 66%? Not only does this mean you can carry less fuel, but it also reduces your carbon emissions.
GSI Outdoors has been highlighting some of the best pressure cooker recipes on their Instagram check it out
Want Mongolian Beef in camp? Not freeze-dried, reheated or left-over takeout, but real Mongolian Beef? It’s super simple and tastes SO good.
A #GSIOutdoors Halulite 2.7 L Pressure Cooker
2 pounds flank steak, cut into 1/4″ strips
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
3 green onions, sliced into 1-inch pieces
How to do it?
Season beef with salt and pepper. Put oil in the uncovered pressure cooker. When the oil begins to sizzle, add the meat in small batches until all is nicely browned. Brown the meat in batches; do not crowd. Transfer meat to a plate when finished.
Once all the meat has been browned, add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.
Add browned beef and any accumulated juices, place the lid on your pressure cooker and cook over high heat for about 15 minutes.
We pulled ours out, served over rice and garnished with carrots, broccoli and green onions. It was one of those meals that had everyone vowing to give it a go at home.
It was good at home too!
The beauty of pressure cookers is not only in the reduced cook time, but in the tenderness and flavor they draw out of meats. Pick one up and try it. You’ll be amazed.