Instant Pot Mongolian Beef

Instant Pot Mongolian Beef is quicker and better than the traditional take out version. Make it at home better!

Course Main Dish

Cuisine Chinese

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 480kcal

Author Leigh Anne Wilkes

Equipment

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.

Notes

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.

Nutrition