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This Instant Pot Mongolian beef takes tender flank steak and pairs it with soy sauce, brown sugar, garlic, and ginger. Serve with broccoli, green onions, sesame seeds, and steamed rice.
I’m back again with more Instant Pot meals. Nothing is better than throwing meat in the Instant Pot and being rewarded with a tender and juicy dinner. Plus, who doesn’t love one-pot cooking?
,The other day, I decided I needed to get back to giving you some more take-out fake-out meals. I made some a few years, and it was time to return to the saddle! Speaking of, you have to try my Healthier Orange Chicken, Thai Beef Drunken Noodles, Sweet and Sour Ground Chicken, Healthier General Tso’s Chicken, or my Air Fryer Beef and Broccoli.
So, that’s why I’m here with this ultra-delicious Instant Pot Mongolian beef.
It’s made with a simple soy-based sauce with just a little sweetness from the brown sugar, making it a perfect Asian-inspired dinner.
I love to serve mine with white rice, but you could also serve this over or tossed with noodles. Either option would be delicious.
Of course, don’t skip the sesame seeds and green onions for garnish. Not only are they pretty, but they taste pretty good, too.
Ingredients for Mongolian beef
- Flank steak
- Cornstarch
- Soy sauce
- Water
- Brown sugar
- Garlic
- Ginger
- Red pepper flakes
- Olive oil
- Broccoli florets
- Green onions
- Sesame seeds
How to make
Do you know what’s great about an Instant Pot meal? It’s easy to make and super easy to clean.
- Thinly slice your flank steak and toss in cornstarch. Let sit for 15 minutes to help tenderize the meat.
- Mix soy sauce, water, brown sugar, garlic, ginger, and red pepper flakes.
- Add your oil to a hot Instant Pot and sear the meat on both sides until browned.
- Pour in the sauce and stir to combine.
- Add the broccoli to the top, but don’t stir to combine.
- Place the lid on the Instant Pot and cook for 1 minute on high pressure.
- Quick release, remove the lid and garnish with green onions and sesame seeds.
- Serve over rice.
My Pro Tips
Mongolian Beef Recipe Tips
- I’m using flank steak for this recipe, but a more luxurious choice of meat would be thinly sliced ribeye, which I use in my Thai Beef Drunken Noodles.
- You can substitute beef with thinly sliced chicken breast or pork tenderloin.
- Don’t skip mixing the cornstarch with the beef and letting it rest. This is called “velveting” the meat and will help it turn out silky, tender, and juicy.
- Serve this with rice or noodles.
FAQ’s
More Asian inspired meals
Instant Pot Mongolian Beef
Equipment
Ingredients
- 1 pound flank steak, sliced very thin, 1/4 inch
- 3 tablespoons cornstarch
- ½ cup soy sauce
- ½ cup water
- ¼ cup brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- ½ teaspoon red pepper flakes
- 2 tablespoons olive oil
- 2 cups small broccoli florets
- ¼ cup sliced green onions, for garnish
- 2 tablespoons sesame seeds, for garnish
Instructions
- Add the beef and cornstarch to a medium bowl (or a plastic bag) and toss to combine. Allow the beef to sit at room temperature for at least 15 minutes. This will bring the beef to room temperature and help tenderize the meat.
- In a small bowl, whisk together the soy sauce, water, brown sugar, garlic, ginger, and red pepper flakes.
- Heat the Instant Pot using the Saute function and add the olive oil. When the oil is hot, add the beef (feel free to cook the beef in batches– you don’t want to overcrowd the pot). Sear the beef for 2 minutes and then flip it and sear for an additional 2 minutes.
- Add the sauce to the pan and stir to combine the sauce and beef.
- Place the broccoli on top of the beef but do not mix it into the sauce!
- Attach the lid and ensure the valve is in the sealing position. Set the Instant Pot to Pressure Cook Manual for 1 minute.
- After it has cooked for 1 minute, quick release your Instant Pot.
- Garnish with green onion and sesame seeds and serve over white rice.
- Serve immediately and store any leftovers in an airtight container in the fridge for up to three days.
Fabulous! Your pressure cooker method is a game changer. I love how tender the meat becomes and so quickly too!