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Instant Pot Mongolian Beef is quicker and better than the traditional take out version. Make it at home better!
Instant Pot Mongolian Beef will quickly become a favorite at your house. I love Chinese takeout but unfortunately our favorite restaurant is about 20 minutes away. So, it just doesn’t work for quick take out. Especially when I can make something just as yummy at home in half the time it would take me to drive there!
Ingredients Needed
- Flank Steak
- Cornstarch
- Olive Oil
- Brown Sugar
- Garlic
- Ginger
- Sesame Oil
- Soy Sauce
- Red Pepper Flakes
- Green Onions and Sesame Seeds, garnish
How to Make Instant Pot Mongolian Beef
- Turn Instant Pot to sauté and allow to heat up.
- Put sliced meat into a large ziploc bag and toss with cornstarch, lightly coating meat.
- Add oil meat to Instant Pot.
- Sauté for 2-3 minutes, stirring often, until meat is lightly browned.
- Stir brown sugar, garlic, ginger, water, sesame oil, soy sauce, and red pepper flakes together until combined and pour over meat.
- Close lid and set pressure to High Pressure for 8 minutes. Do a 10 minutes Natural Release and then release pressure.
- Stir together cornstarch and water to make a slurry. Add into pot and then turn on the sauté feature.
- Cook, stirring often until the sauce thickens. About 2-3 minutes. Sauce will continue to thicken as it sits.
I simply serve it over rice, garnish with some green onions and sesame seeds and dinner is served!
Some of my other favorite Instant Pot Recipes include:
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Instant Pot Mongolian Beef
Ingredients
- 1.5 lbs. flank steak, cut across the grain
- 2 Tbsp cornstarch
- 1 1/2 Tbsp olive oil
- 2/3 cup brown sugar
- 1 Tbsp garlic, minced
- 1 tsp fresh ginger, minced
- 1 cup water
- 1 tsp sesame oil
- 1/2 cup soy sauce
- 1/2 tsp red pepper flakes
- 2 Tbsp cornstarch
- 1/2 cup water
- green onions
- sesame seeds
Instructions
- Turn Instant Pot to saute and allow to heat up.
- Put sliced meat into a large ziploc bag and toss with cornstarch, lightly coating meat.
- Add oil to pot and add in the meat, saute for 2-3 minutes, stir several times. Lightly browning meat.
- Add in brown sugar, garlic, ginger, 1 cup water, sesame oil, soy sauce, and red pepper flakes. Stir well until combined.
- Close lit and set pressure to High Pressure for 8 minutes. Do a 10 minutes Natural Release and then release pressure.
- Stir together 2 Tbsp cornstarch and 1/2 cup water to make a slurry. Add into pot and then turn on the saute feature. Cook, stirring often for 2-3 minutes until the sauce thickens. Sauce will thicken more as it sits.
- Serve over rice, garnish with green onions and sesame seeds.
Lori says
This was my first meal using the instant pot. So yummy!