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Instant Pot Mongolian Beef is quicker, has amazing flavor and tastes better than traditional take out. So easy to make at home!
Why You’ll Love This Recipe?
Instant Pot Mongolian Beef will quickly become a favorite at your house. It’s quicker and more delicious than what you can find at your local Chinese takeout! It has the perfect amount of sweetness and flavor is amazing. The whole family is going to love it.
Despite it’s name, it did not originate in Mongolia but rather Tawain in the 1950’s. It was offered as a nice alternative to the spicier Asian dishes. If you like a little more heat, add more red pepper flakes into the marinade.
Ingredients Needed
- Flank Steak. I have also used rib eye, flat iron steak, tri-tip steak or skirt steal.
- Cornstarch
- Olive Oil
- Brown Sugar
- Garlic
- Ginger
- Sesame Oil
- Soy Sauce. Can use low sodium soy sauce if desired
- 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.
- Cut meat against the grain into 1/2 inch wide strips.
- Place 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.
- Combine brown sugar, garlic, ginger, water, sesame oil, soy sauce, and red pepper flakes together in a bowl 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.
- Serve over rice and garnish with green onions and sesame seeds.
Pair This With:
- Brown Rice
- White Rice
- Roasted Broccoli
- Cauliflower Rice
- Grilled Asparagus
Frequently Asked Questions
Is Instant Pot Mongolian Beef gluten free?
If you substitute the soy sauce for tamari or coconut aminos it will be gluten free.
What is the best way to store leftovers?
Store any leftovers in an airtight container in the fridge. Reheat the mongolian beef in the microwave. It will last 3-4 days in the refrigerator. It can also be frozen in a freezer zippered bag for up to 3 months.
Can I make this in the slower cooker instead?
You can make slow cooker Mongolia Beef by using this recipe.
What is the best meat to use for mongolian beef?
I prefer to use flank steak, making sure to slice it across the grain. There are other cuts that will work also including rib eye, tri tip, skirt steak or a flat iron steak. The meat is easer to slice chilled or partially frozen.
Some of my other favorite Instant Pot Recipes include:
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Instant Pot Mongolian Beef
Ingredients
- 1.5 lbs. flank steak cut against the grain in 1/2 inch long strips.
- 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 for garnish
- sesame seeds for garnish
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!