Instant Pot Mongolian Beef

By: Leigh Anne WilkesPosted: 2/26/23Updated: 6/15/24

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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

ingredients for instant pot mongolian beef

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.

Tips from leigh Anne

I prefer flank steak for this recipe, just make sure to slice it across the grain.
This dish is mild and can be enjoyed by everyone. If you enjoy more heat, just add more red pepper flakes.
If you don’t have an Instant Pot, you can make it in a Crock Pot or on the stove top.

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.