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!
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.