Instant Pot Mongolian Beef will satisfy any takeout craving without having to wait for delivery!
In this recipe, tender strips of beef are cooked with fresh broccoli in a flavorful soy ginger garlic sauce. With just a little effort, the result has lots of flavor! Serve this favorite over rice or noodles for an easy family dinner.
Why We Love This Take-Out Fake-Out
- It’s quick and easy to make!
- Since it’s prepped in under 30 minutes, it’s great for weeknights.
- Jam-packed with lots of flavor!
- It requires few ingredients and makes inexpensive cuts of meat taste great!
Another reason I love this recipe so much, is that it reminds me of Instant Pot Bulgogi (Korean BBQ Beef), which is to die for!
- Beef: Thinly sliced flank steak is our top choice. Be sure to cut against the grain per the notes below.
- Sauce: Cornstarch, Soy Sauce, Brown sugar, Garlic, Ginger & Red Pepper Flakes
- Broccoli: We prefer fresh broccoli florets but frozen will work in this recipe too!
Flank Steak:Mongolian beef is most commonly made with flank steak, although you could use sirloin or New York strip or another cut of beef. Be sure to cut across the grain and allow it to rest in cornstarch for a little bit.
Spice: Add extra red chili flakes or a spoonful of Sambal Oelek if you’d like the dish to be a bit spicier.
Garlic and Ginger: Garlic and ginger are classic flavorings in Asian-inspired sauces– I highly recommend fresh garlic and fresh ginger, but you could use 1 teaspoon of granulated garlic and ½ teaspoon dried ginger in a pinch.
How to Make Instant Pot Mongolian Beef
With just a few simple instructions, you’ll have perfectly tender Mongolian beef in no time at all.
- Coat the beef. Toss the beef in cornstarch and let it rest, this will help make it more tender.
- Whisk sauce ingredients. In a small bowl, whisk together the sauce.
- Brown the beef. Brown the beef slices using the Saute function. Be sure to brown in batches so you get a nice crust. If you overcrowd the pan it will steam (instead of crisp) the beef.
- Pressure cook. A quick 1 minute cook time is all you need!
Tips for Tender Pressure Cooker Mongolian Beef
- Place the beef in the freezer for 20 minutes to make it easier to cut.
- Cut the flank steak (or any steak!) against the grain for tender meat. When you look at the beef you’ll see long strands of meat, cut against the strands so you have shorter strands. Check this site out for more information about cutting meat properly.
- Be sure to scrape any brown bits off of the bottom of the Instant Pot so you don’t get a burn notice.
- Additional vegetables, like bell peppers or snap peas, can be added to stretch the meal even further.
- If you’d like to thicken the sauce more, combine 1 tablespoon of cornstarch with 1 tablespoon of water. Heat the sauce on saute and drizzle in the slurry a little at a time to until thickened. To thin the sauce, add a bit of water.
This recipe goes great with served over just about anything, but a few of my favorites include:
- White rice (like a jasmine rice or basmati)
- Noodles (like a soba or rice noodle)
- Veggies (perfect for those trying to cut calories)
How to store Mongolian Beef
Store any leftovers you might have in an airtight container in the fridge for up to three days or in the freezer for up to three month.
How to reheat Mongolian Beef
Mongolian beef is best reheated on the stove top. While you can use a microwave, it comes out more evenly heated on the stove and is less dry tasting. If you try to reheat it in the Instant Pot, you run the risk of it burning in on the bottom and overcooking the meat. What happens when you overcook meat in the Instant Pot you might ask? Well, let me tell you it turns tuff all over again!
Can this recipe be easily halved or doubled?
YES! The instructions will all remain the same and you can even toggle the amount you want to make right in the recipe card. Simply hover your mouse over the blue serving size (or click it if you are on a mobile device) and move the toggle to the desired serving.
More Instant Pot Recipes
If you like delicious take-out inspired meals, give these recipes a try:
- Instant Pot Bulgogi (Korean BBQ Beef)
- Air Fryer Crab Rangoon
- Instant Pot Vegetable Fried Rice
- Instant Pot Cashew Chicken
Instant Pot Mongolian Beef & Broccoli
- 1 pound flank steak sliced very thin (¼”)
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- ½ cup water
- 2 cups small broccoli florets
- green onion and sesame seeds for garnish
- ½ cup soy sauce
- ¼ cup light brown sugar
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- ½ teaspoon red pepper flakes
- Toss beef and cornstarch in a bowl and let rest for at least 15 minutes.
- In a small bowl, whisk together the soy sauce, brown sugar, garlic, ginger, and red pepper flakes.
- Heat the Instant Pot using the saute function and add the olive oil. When the oil is hot, add the beef in batches and cook just until browned, about 2 minutes per side.
- Add the water to the pan and use a spatula to scrape up any brown bits in the bottom of the pan. Add the beef and sauce and stir to combine.
- Place the broccoli on top of the beef but do not mix.
- Attach the lid and ensure the valve is in the sealing position. Set the Instant Pot to pressure cook manual, high pressure for 1 minute.
- Quick release the pressure once the cooking time is up.
- Garnish with green onion and sesame seeds.
- Use your favorite cut of beef, we like flank steak or New York strip.
- Cornstarch tenderizes the beef, adds a nice crust and helps to thicken the sauce.
- Fresh garlic and ginger are best in this recipe but you can substitute 1 teaspoon of granulated garlic and ½ teaspoon dried ginger in a pinch.
- Adjust the red pepper flakes to your liking.
- Broccoli is delicious with Mongolian beef but you can substitute either bell peppers, snap peas, or a stir fry mixture.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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