Instant Pot Mongolian Beef: Delicious Mongolian beef, bursting with flavor, you will never guess so much flavor could be packed into just 20 minutes of cooking time! This is a super easy to make recipe that beats take-out!

Instant Pot Mongolian Beef

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Ok instant pot users, I have a confession to make. When I first got my instant pot, I basically only cooked pulled pork in it. I was scared to try some of the amazing features like “Saute”. And so I was missing out on a whole world of amazing, quick cooking, low mess, opportunity.

And then I wised up, and decided it was time to try making one of our family favorite recipes…mongolian beef, into an instant pot version. And after testing and testing to get the timing right, the thickness of the sauce right, and the flavor spot on, I have to say, I am grateful I didn’t avoid learning how to use the Instant Pot forever.

What kind of meat do you use for Mongolian Beef?

• For this Instant Pot Mongolian Beef recipe, my favorite meat cut to use is a flank steak. But I know they can be hard to find, or are often a little expensive. So when I am in a pinch, or my local grocer doesn’t have flank, I will also use sirloin. It works great.
• The key to this recipe is using the saute function to both brown the meat when you first put it in, and to thicken up the sauce at the end. I prefer my Mongolian beef a bit crispy, so if I am not in a hurry, I will saute it in batches. But honestly, it is very good even if you cook it all at the same time.
• Cutting the steak thin is also going to help make it super tender, and absolutely flavorful. You are going to need a good knife to get the nice, thin, amazing, tender beef.

What vegetables do you serve with Mongolian Beef?

One of my favorite parts of Mongolian beef is that it is delicious with all kinds of different vegetables. I particularly love serving it with broccoli, or green beans. But it is also good with asparagus, brussels sprouts, and really any other green vegetable, or any colored vegetable. The only veggie I don’t like it with is eggplant. Not a good combo.

So what is your favorite vegetable?

Tips for Using the Instant Pot:

• Set the pot to sear, and be sure to use olive oil and the sesame so that you don’t get too much sticking to the bottom of the pot.
• The sesame oil might make it smell a little funny. Don’t worry, it will taste awesome.
• Scrape the bottom of the pot (the ginger and garlic might stick), and use some of the liquid to deglaze the pot if needed before setting it to come to pressure.
• Place a rag over the valve before depressurizing to keep the spitting moisture from burning anyone.
• Set the pot to sear again at the end so you can thicken up the sauce!

Enjoy!

If you do not have an Instant pot, here are other Mongolian Beef recipes we love:

• Mongolian Beef
• Easy Mongolian Beef

You May Also like these favorites

• Lemon Chicken with Cilantro Brown Rice
• Tandoori Chicken Wraps
• Easy Sesame Teriyaki Chicken Bowls
• Easy Beef and Broccoli

Rachael Yerkes

Yields 6

Serves 6

Instant Pot Mongolian Beef

Instant Pot Mongolian Beef: You will never guess so much flavor could be packed into just 20 minutes of cooking time! Easy to make and beats take-out too!

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

• 1.5 lbs flank steak or sirloin steak, cut thin
• 4 Tbs corn starch, divided
• 1 Tbs olive oil
• 1Tbs sesame oil
• 1 Tbs minced garlic
• ½ tsp ginger, finely minced
Sauce
• ½ cup water
• 1/8 tsp ground ginger
• 3 Tbs soy sauce
• ¼ cup beef stock
• 2 tbsp dark brown sugar
Garnish
• Green onions, sliced thin
• Sesame seeds (toasted)
Optional
• 2 cups Broccoli Florets

Instructions

1. Cut flank steak into thin strips, and coat in 2 Tbs corn starch
2. Turn instant pot on to saute.
3. Add oils, cornstarch coated flank steak, and garlic and ginger. Saute for 2-3 minutes, until meat is starting to brown.
4. Add in sauce ingredients (water, ground ginger, soy sauce, beef stock, brown sugar).
5. Secure lid for high pressure, set to sealed. Hit the "Keep Warm/Cancel" button to turn it off Saute
6. Then hit Manual, and manually set high pressure for 10 minutes.
7. After the 10 minutes is up, Quick release pressure. I like to put a rag over the valve, and turn it so it doesn't spit hot water out and burn someone.
8. Turn pot back to saute mode, and bring to a boil.
9. Whisk in additional 2 Tbs corn starch, get rid of all the lumps (you could make a slurry by removing some liquid from the pot and adding it to the corn starch, then add it back in), cook for 2-3 minutes allowing sauce to cook down some and thicken up.
10. Remove from pot, and serve over rice, garnished with sesame seeds and green onion.
11. Note: Can add broccoli during the last 2-3 minutes to get a light steam and have a complete meal with side.

7.8.1.2

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