This tender and juicy Instant Pot Mongolian Beef is so much better than takeout! It’s a perfectly seasoned 30-minute meal that will satisfy the whole family.
Easy Instant Pot Mongolian Beef
Cooking beef in the Instant Pot is always a good idea. It comes out incredibly tender and flavorful every time! And, this easy recipe for Mongolian beef is the perfect place to start.
This dish comes together in less than 30 minutes and is easy to store for later enjoyment. So, whether you’re meal prepping for the week or throwing together a last-minute dinner, Instant Pot Mongolian beef has got your back! Cooked with green onions and served over white rice, homemade goodness meets takeout charm in this wholesome dinner.
What Is Mongolian Beef?
If you haven’t tried Mongolian beef, you’re missing out. This popular Chinese entree combines flank steak and green onions with a sweet and savory brown sugar soy sauce. Each juicy bite is bursting with flavor no matter how you cook Mongolian beef, but the pressure cooker definitely elevates this dish to gourmet status.
This carefully selected combination of ingredients is guaranteed to make the best Mongolian beef. Here’s what you’ll need:
- Flank Steak: Cut into 1/4-inch thin strips.
- Olive Oil: For browning the beef.
- Garlic Cloves: Minced.
- Soy Sauce: Use coconut aminos instead if you have a soy or gluten allergy.
- Water: For the sauce.
- Brown Sugar: You’ll need 2/3 of a cup.
- Fresh Ginger: Minced.
- Red Pepper Flakes: Just a dash, for flavor.
- Cornstarch: Or arrowroot powder.
- Water: For mixing with the cornstarch.
- Green Onions: Sliced into 1-inch pieces.
- Sesame Seeds: To garnish.
How to Make Mongolian Beef in the Instant Pot
Instant Pots are easy to use, and this recipe is simple and straightforward! You just have to brown the beef before simmering it in the sauce.
- Heat Oil: Drizzle olive oil in the bottom of the cooking pot and press “sauté” to heat it up.
- Brown Beef: When the oil begins to sizzle, carefully brown the meat in small batches until all of the meat is browned; about 1 minute. Transfer the browned meat pieces to a plate and set it aside.
- Make Sauce: Add the minced garlic and sauté for 30 seconds. Add the soy sauce, 1/2 cup water, brown sugar, red pepper flakes and ginger. Stir to combine.
- Add Beef Back In: Add back in the browned beef pieces. Place the lid on top of the Instant Pot and lock it, turning the valve to the “sealed”’ position.
- Cook: Press the “manual” or “pressure cook” button. Then set the timer for 11 minutes.
- Release Pressure: When cooking is finished, move the knob to “venting” and do a quick release of the pressure.
- Make Cornstarch Mixture: In a small glass, combine the cornstarch and 3 tablespoons water, whisking until smooth. Add the cornstarch mixture to the sauce in the pot, stirring constantly. Do not add the cornstarch directly to the pot without mixing it with water first.
- Thicken Sauce & Add Onions: Push the “Sauté” button and bring to a gentle boil, stirring constantly until the sauce thickens. This will be quick. Stir in the sliced green onions.
- Garnish & Serve: Sprinkle sesame seeds over the beef and serve it warm over a bed of rice.
Tips for Success
There are a few important factors for making perfect Mongolian beef, so don’t forget to check out these helpful suggestions!
- Use Flank Steak: Flank steak is the optimal beef to use for this recipe, with round top coming in at a close second. For the very best results, use high-quality organic beef.
- Slice Against the Grain: Beef should always be sliced against the grain. If you’re having trouble cutting the beef, pop it into the freezer for 20 minutes to make it firmer and easier to slice.
- Mix Cornstarch With Water: Make sure you whisk the cornstarch and water until the mixture is completely smooth before adding it to the Instant Pot. If you don’t, you could end up with cornstarch lumps.
- Don’t Crowd the Pan: When you’re browning the meat, you don’t want to shove too much into the Instant Pot. If it’s too crowded, work in batches, or else your beef won’t brown evenly; it will steam. 😬
Want to level up this meal with even more hearty ingredients? There are plenty of add-ins and sides you can serve with Mongolian beef.
- Add More Veggies: Feel free to add your favorite veggies to this dish in addition to the green onions. Popular options include bell peppers, carrots, broccoli, etc.
- Serve Over Parmesan Rice: Does plain white rice seem a little lackluster to you? Try serving your beef over this Creamy Garlic Butter Parmesan Rice instead!
- Pair with Egg Drop Soup: This classic Chinese side dish is a great pairing for Mongolian beef, and my easy Egg Drop Soup comes together in just 15 minutes!
How to Store and Reheat Leftovers
- Store leftover Mongolian beef in an airtight container in the refrigerator once it’s completely cooled. Enjoy it within 3 to 4 days.
- This dish can be reheated in the microwave or on the stove. To reheat it on the stove, place it in a skillet over medium heat, adding a splash of water to compensate for lost moisture.
Can I Freeze Instant Pot Mongolian Beef?
- Yes! To freeze, place individual portions of cooled beef in freezer-safe containers and store them in the freezer. Frozen Mongolian beef will last for up to 4 months.
- Thaw it overnight in the fridge before reheating.
Instant Pot Mongolian Beef
- Instant Pot
- 2 pounds flank steak, cut into 1/4-inch strips
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup soy sauce, or coconut aminos
- 1/2 cup water
- 2/3 cup brown sugar
- 1 tablespoon minced fresh ginger
- 1/8 teaspoon red pepper flakes
- 2 tablespoons cornstarch, or arrowroot powder
- 3 tablespoons water
- 4 green onions, sliced into 1-inch pieces
- sesame seeds
- Drizzle olive oil in the bottom of the cooking pot and press “sauté” to heat up.
- When oil begins to sizzle, carefully brown meat in small batches until all of the meat is browned; about 1 minute. Transfer the browned meat pieces to a plate, set aside.
- Add the minced garlic and saute for 30 seconds. Stir in the soy sauce, 1/2 cup water, brown sugar, red pepper flakes and ginger. Stir to combine.
- Add back in the browned beef pieces. Place the lid on top of Instant Pot and lock. Turning the valve to the “sealed” position.
- Press the “manual” or “pressure cook” button. Then set the timer for 11 minutes.
- When cooking is finished, move the knob to “venting” and do a quick release of the pressure.
- In a small glass, combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot, stirring constantly. Do not add the cornstarch directly to the pot without mixing with water first, you will end up with cornstarch lumps.
- Push the “Saute” button and bring to a gentle boil, stirring constantly until sauce thickens. This will be quick. Stir in the sliced green onions.
- Serve warm over a bed of rice and garnish with a sprinkling of sesame seeds.
More Beef Dinner Ideas
Want more hearty beef recipes to add to your weekly dinner menu? These ones are more than worthy of a place at the table.