Instant Pot Mongolian Beef

I’ve always had a soft spot for hearty meals that come together in a snap, and that’s precisely why Instant Pot Mongolian Beef has become a staple in my kitchen. One evening, after a long day at work, I craved something comforting yet quick. I remembered this recipe, and within no time, I was savoring aromatic flavors that transported me right to the streets of Mongolia. The tender, juicy beef coated in a sweet and savory sauce pairs perfectly with fluffy rice, making it an ideal weeknight dinner. It’s incredible how so few ingredients can create such depth of flavor!

Recipe Ingredients for Instant Pot Mongolian Beef

The ingredients for Instant Pot Mongolian Beef are simple yet powerful. Each plays a crucial role in creating the beautiful flavor profile that defines this dish. The key players are the flank steak, which adds richness, and the sweet and savory combination of soy sauce and brown sugar. Together, they create a sauce that clings to the beef, making every bite delicious.

• 1 to 1.5 pounds flank steak, sliced across the grain – This cut is perfect for quick cooking and remains tender under pressure.
• 1 tablespoon cornstarch – Used to coat the beef for a lovely texture and to thicken the sauce later.
• 1 tablespoon extra virgin olive oil or sesame oil – Adds a hint of flavor and helps in sautéing the beef.
• 1/2 cup brown sugar or 2/3 cups – A sweet counterbalance to the salty soy sauce, adjust to your taste!
• 8 to 10 cloves garlic, minced – Provides a robust aroma and flavor; you can use less if you prefer it milder.
• 1 tablespoon fresh ginger, minced – Brings warmth and a slight spiciness that enhances the dish.
• 1/2 cup lite soy sauce – The backbone of the sauce, giving it depth and umami flavor.
• 1 cup water – Helps cook the beef and creates a savory broth.
• 1 tablespoon rice vinegar – Adds a touch of acidity to brighten the overall flavor.
• 1 teaspoon red pepper flakes – For a bit of heat, adjust based on your spice tolerance.
• 2 tablespoons cornstarch – Used later for the slurry to thicken the sauce.
• 1/2 cup water – Mixed with cornstarch to create the slurry.
• 1/4 cup green onions, chopped – Fresh garnish that adds a pop of color and freshness.
• 1 teaspoon sesame seeds – For garnish, adding a lovely crunch and nutty flavor.

Instant Pot Mongolian Beef Instructions

Cooking Instant Pot Mongolian Beef is a breeze! The steps are straightforward, allowing you to focus on enjoying the process. Let’s dive right into the preparation and cooking steps that will make your kitchen smell incredible!

1. First, heat up your pressure cooker by pressing the Sauté button. Click on the Adjust button and select More to activate the Sauté More function. Wait until the Instant Pot indicator reads HOT. This step is crucial as it ensures the beef gets a nice sear.
2. Next, take your sliced flank steak and place it in a large ziplock bag. Add 1 tablespoon of cornstarch and shake well to coat the beef evenly. This coating is essential for achieving the right texture and flavor.
3. Once your pot is hot, add olive oil. When the oil shimmers, add the beef in batches. Sauté for about 2 to 3 minutes, stirring occasionally until it’s browned. If adding too much beef at once, it will release juices and won’t brown effectively, so take your time!
4. If you skipped browning the beef, just add it directly to the pot after this step. Then, pour in 1/2 cup of water to deglaze the pot. Use a wooden spoon to scrape up any browned bits on the bottom, as they add flavor to your dish.
5. Now, it’s time to add the rest of your ingredients to the pot. Toss in the minced garlic, ginger, lite soy sauce, brown sugar, water, rice vinegar, and red pepper flakes. Stir well until all ingredients are combined and the beef is well-coated in the sauce.
6. Close the lid of the Instant Pot and set it to pressure cook at High Pressure for 8 minutes. After this, let it naturally release for 10 minutes to retain moisture and tenderness. Turn off the heat and release any remaining pressure manually by carefully turning the valve.
7. While your beef sits, prepare the cornstarch slurry. In a small bowl, mix 2 tablespoons of cornstarch with 1/2 cup of water until fully combined.
8. With the Instant Pot still on the Sauté function, add the slurry to the pot. Stir to combine and cook for 2 to 3 minutes, stirring occasionally until the sauce thickens. The texture should be glossy and smooth, coating the beef beautifully.
9. Once thickened, turn off the Instant Pot and allow the Instant Pot Mongolian Beef to sit for 8 to 10 minutes. This resting time helps the sauce settle and thicken further, enhancing the flavors.
10. When ready to serve, plate the beef over fluffy rice. Garnish with fresh chopped green onions and sprinkle sesame seeds on top for added flavor and presentation. Enjoy your hearty meal!

Making Adjustments

Every cook has their unique twist, and that’s what makes this recipe fun! Here are some helpful tips for customizing your Instant Pot Mongolian Beef experience.

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
• Freezing: This dish freezes well! Just place cooled beef and sauce in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat before serving.
• Pairing with Vegetables: Add your favorite veggies like bell peppers or snap peas for extra crunch and nutrition.
• Adjust Sweetness: Feel free to adjust the amount of brown sugar based on your sweetness preference. You can also use honey or maple syrup as alternatives.
• Spice Level: Increase the amount of red pepper flakes if you prefer a spicier kick in your dish.

Serving Suggestions

When it comes to serving Instant Pot Mongolian Beef, there are several delightful options to create a full-fledged meal. Here are some ideas:

• Over Rice: The traditional way to serve this dish is over a bed of fluffy white or brown rice. The grains soak up the rich sauce.
• With Noodles: Toss the beef and sauce over cooked noodles for a hearty alternative. Egg noodles or rice noodles work beautifully.
• Asian-inspired Salads: Pair it with a light salad made of mixed greens, shredded cabbage, and a sesame dressing for a refreshing contrast.
• Steamed Vegetables: Serve alongside lightly steamed broccoli or green beans to balance the rich flavors.
• Meal Prep Containers: If you’re meal prepping, portion the beef into containers with rice or noodles and veggies for easy grab-and-go lunches.
• Garnishing: Always finish the dish with fresh green onions and a sprinkle of sesame seeds for that extra touch of flavor and visual appeal.

FAQ

Conclusion

The Instant Pot Mongolian Beef is a standout dish that brings rich flavors and tender meat together in a quick and easy format. I encourage you to try making it for your next family dinner or meal prep session. Once you taste the comforting flavors and experience the joy it brings to the table, you’ll find yourself returning to this recipe again and again. Enjoy every bite!

Instant Pot Mongolian Beef

The ultimate comfort food, Instant Pot Mongolian Beef is a sweet and savory dish that's perfect for an easy weeknight dinner. Tender beef coated in a rich sauce, this recipe is quick to prepare and packed with flavor. You'll crave it tonight!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine Asian

Servings 5 servings

Calories 350 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Skillet
• Chef's Knife
• Instant Pot

Ingredients

  

• 1 to 1.5 pounds flank steak sliced across the grain
• 1 tablespoon cornstarch
• 1 tablespoon extra virgin olive oil or sesame oil
• 1/2 cup brown sugar or 2/3 cups, adjust to taste
• 8 to 10 cloves garlic minced; adjust to preference
• 1 tablespoon fresh ginger minced
• 1/2 cup lite soy sauce
• 1 cup water
• 1 tablespoon rice vinegar
• 1 teaspoon red pepper flakes
• 2 tablespoons cornstarch
• 1/2 cup water for slurry
• 1/4 cup green onions chopped
• 1 teaspoon sesame seeds for garnish

Instructions

 

• First, heat up your pressure cooker by pressing the Sauté button. Click on the Adjust button and select More to activate the Sauté More function. Wait until the Instant Pot indicator reads HOT. This step is crucial as it ensures the beef gets a nice sear.
• Next, take your sliced flank steak and place it in a large ziplock bag. Add 1 tablespoon of cornstarch and shake well to coat the beef evenly. This coating is essential for achieving the right texture and flavor.
• Once your pot is hot, add olive oil. When the oil shimmers, add the beef in batches. Sauté for about 2 to 3 minutes, stirring occasionally until it’s browned. If adding too much beef at once, it will release juices and won’t brown effectively, so take your time!
• If you skipped browning the beef, just add it directly to the pot after this step. Then, pour in 1/2 cup of water to deglaze the pot. Use a wooden spoon to scrape up any browned bits on the bottom, as they add flavor to your dish.
• Now, it’s time to add the rest of your ingredients to the pot. Toss in the minced garlic, ginger, lite soy sauce, brown sugar, water, rice vinegar, and red pepper flakes. Stir well until all ingredients are combined and the beef is well-coated in the sauce.
• Close the lid of the Instant Pot and set it to pressure cook at High Pressure for 8 minutes. After this, let it naturally release for 10 minutes to retain moisture and tenderness. Turn off the heat and release any remaining pressure manually by carefully turning the valve.
• While your beef sits, prepare the cornstarch slurry. In a small bowl, mix 2 tablespoons of cornstarch with 1/2 cup of water until fully combined.
• With the Instant Pot still on the Sauté function, add the slurry to the pot. Stir to combine and cook for 2 to 3 minutes, stirring occasionally until the sauce thickens. The texture should be glossy and smooth, coating the beef beautifully.
• Once thickened, turn off the Instant Pot and allow the Instant Pot Mongolian Beef to sit for 8 to 10 minutes. This resting time helps the sauce settle and thicken further, enhancing the flavors.
• When ready to serve, plate the beef over fluffy rice. Garnish with fresh chopped green onions and sprinkle sesame seeds on top for added flavor and presentation. Enjoy your hearty meal!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Keyword easy Mongolian beef, Instant Pot Mongolian Beef, pressure cooker recipes, quick weeknight dinners