Instant Pot Mongolian Beef will satisfy the urge for takeout without having to order out!
Tender beef and steamed broccoli are served with a sweet and spicy soy glaze for a quick, easy, satisfying dinner! And for a little more pizzazz at dinner, this recipe also goes great with these Air Fryer Crab Rangoon!
With minimal effort and almost no prep time, you can throw together a delicious family friendly meal in less than 30 minutes!
Mongolian Beef in the Instant Pot
If you’ve ever wondered why Mongolian beef is so tender, the short answer is because of the way it’s cut. The beef is cut against the grain, enabling the meat to already be more tender than when its cut with the grain. When it’s cut with the grain structurally reinforcing its own integrity. Check this site out for more information about cutting meat properly.
The second reason is the cornstarch. Adding cornstarch to properly cut meat will help tenderize the meat even more because it breaks down the protein.
Why I Love This Recipe
One of the main reasons I love this recipe is because it’s so quick and it’s perfect to satisfy the urge for takeout without having to spend money! You can take the cheapest cut of beef, throw it in the Instant Pot, and have one of the most delicious and crowd please meals.
A few other features that make this recipe great are:
- Ready in under 30 minutes
- Always a hit at parties
- Looks beautiful on a plate
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!
Ingredients
Just the few simple ingredients you probably have on hand, are all your going need!
Short sentence about the ingredients (e.g. “only a few simple ingredients”, “all easy to find at your local grocery store”, “ones you probably have on hand”, “a few items you may need to head to the store for but you’ll be happy you did”)
● Thinly sliced Flank steak
● Cornstarch
● Soy Sauce
● Brown sugar
● Garlic
● Ginger
● Red Pepper Flakes
● Olive oil
● Broccoli florets
● Green onion and sesame seeds, for garnish
Substitutions
Flank Steak: Mongolian beef is most commonly made with flank steak, although you could use sirloin or New York strip if you prefer.
Red Pepper Flakes: The amount you add can be adjusted based on your taste. If you like spicy food, feel free to add more.
Soy Sauce: Soy sauce adds the perfect salty umami flavor to the beef however I like using using low sodium soy sauce. If you are trying to watch your sodium and sugar intake you can replace the soy sauce all together with coconut aminos at a 1:1 ratio.
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.
Equipment Needed / Helpful Tools
- Instant Pot or Pressure Cooker
- Medium and small bowl
- Whisk
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.
Step 1: Coat the beef
In a medium bowl, add the flank steak and cornstarch. stir to coat everything and allow the beef to sit at room temperature for at least 15 minutes.
Step 2: Make the sauce
In a small bowl, whisk together the soy sauce, water, light brown sugar, garlic, ginger, and red pepper flakes. Set this sauce mixture aside for later.
Step 3: Brown the beef slices
Heat the Instant Pot using the Saute function and add the olive oil. When the oil is hot, add in the beef strips (feel free to cook the beef in batches– you don’t want to overcrowd the pot). Sear the beef for 2 minutes and then flip it and sear for an additional 2 minutes.
Step 4: Pressure cook your ingredients
After browning the beef place it all back into the pot and add the sauce to the pan. Stir to combine the sauce and beef and then place the broccoli on top of the beef ,but do not mix it into the sauce! Attach the lid and ensure the valve is in the sealing position. Set the Instant Pot to Pressure Cook or Manual high pressure for 1 minute.
Step 5: Serve
When the Instant Pot is done, quick release the pressure and garnish with green onion and sesame seeds. Serve immediately and store any leftovers in an airtight container in the fridge for up to three days.
Variations / Options / Add-Ins
Chicken: If you don’t feel like having a beef night, this recipe would be fantastic with chicken.
Broccoli: Broccoli is delicious with Mongolian beef but you could use pretty much any vegetable you like– carrots, snap peas, bok choy.
Beef Broth: Water helps thin the sauce and steam the broccoli, but if you are looking to add more of a deeper beef flavor try replacing the water with beef broth. Just make sure it’s low sodium.
Serving Suggestions
This recipe goes great with served over just about anything, but a few of my household favorites include:
- White rice (like a jasmine rice or basmati)
- Noodles (like a soba or rice noodle)
- Veggies (perfect for those trying to cut down on unnecessary calories)
Depending on the recipe, you may only list toppings. Or alternately you may only offer suggestions of what to serve with this dish. Choose the appropriate heading.
In other cases you may have a long list of topping suggestions AND serving suggestions in which case this should be two different headings.
Tips
To make the beef easier to cut, stick it in the freezer for 20 minutes to help hold it’s form. It will still be soft enough to slice through without being to soft that it just squishes.
If you find your sauce is to thick while serving, add in a splash of water. It won’t hurt the flavor and will thin the sauce tremendously.
FAQs
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)
Instant Pot Mongolian Beef Recipe
Ready to get cooking? Print off the recipe card below or toggle on Cook Mode to keep your screen from going dark while you follow along on your phone or tablet.
Need to run to the store for a few ingredients first? Don’t forget to pin this recipe so you can find it when you’re ready to cook!
Instant Pot Mongolian Beef & Broccoli
Equipment
- 6 qt Instant Pot
Ingredients
- 1 pound flank steak sliced very thin (¼”)
- 3 tablespoons cornstarch
- ½ cup soy sauce
- ½ cup water
- ¼ cup light brown sugar
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- ½ teaspoon red pepper flakes
- 2 tablespoons olive oil
- 2 cups small broccoli florets
- Green onion and sesame seeds for garnish
Instructions
- Add the beef and cornstarch to a medium bowl (or a plastic bag) and toss to combine. Allow the beef to sit at room temperature for at least 15 minutes– this will bring the beef to room temperature and help tenderize the meat.
- In a small bowl, whisk together the soy sauce, water, light 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 (feel free to cook the beef in batches– you don’t want to overcrowd the pot). Sear the beef for 2 minutes and then flip it and sear for an additional 2 minutes.
- Add the sauce to the pan and stir to combine the sauce and beef.
- Place the broccoli on top of the beef but do not mix it into the sauce!
- Attach the lid and ensure the valve is in the sealing position. Set the Instant Pot to Pressure Cook Manual for 1 minute.
- Garnish with green onion and sesame seeds. Serve immediately and store any leftovers in an airtight container in the fridge for up to three days.
Notes
●Cornstarch helps absorb extra moisture on the surface of the steak so it gets a crisp edge. It also helps thicken the sauce.
●Soy sauce adds a salty umami flavor to the beef. I’m using low sodium soy sauce.
●Water helps thin the sauce and steam the broccoli.
●Brown sugar adds a hint of sweetness to the sauce.
●Garlic and ginger are classic flavorings in asian inspired sauces– I highly recommend fresh garlic and ginger but you could use 1 teaspoon of granulated garlic and ½ teaspoon dried ginger in a pinch.
●Red pepper flakes add just a bit of heat– feel free to use as much or as little as you like. You can also substitute sriracha if you prefer.
●Olive oil helps sear the beef to create a crisp crust.
●Broccoli is delicious with mongolian beef but you could use pretty much any vegetable you like– carrots, snap peas, bok choy.
Nutrition
While you’re here, why not give one of these delicious Instant Pot soups a try!
Leave a Reply