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Instant Pot Mongolian Beef Dinner: Quick And Delicious
This savory and slightly sweet Mongolian beef is made effortlessly in the Instant Pot. With tender slices of flank steak and a bold garlic-ginger sauce, it’s better than takeout and faster too!
Ingredients
- 1 ½ lbs flank steak thinly sliced against the grain
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- ½ cup low-sodium soy sauce
- ½ cup water
- ½ cup brown sugar light or dark
- 1 tsp sesame oil
- 2 –3 green onions sliced (for garnish)
- Optional: sesame seeds red pepper flakes for heat
- Steamed rice or cauliflower rice for serving
Instructions
- Coat steak slices in cornstarch and let sit for 5–10 minutes.
- Turn the Instant Pot to Sauté mode. Add oil, then brown steak for 1–2 minutes (work in batches if needed). Remove and set aside.
- Add garlic and ginger to the pot, sauté 30 seconds until fragrant.
- Pour in soy sauce, water, brown sugar, and sesame oil. Stir to combine.
- Return the beef to the pot, coating it in the sauce.
- Seal the lid, set to High Pressure for 10 minutes.
- Once done, quick release the pressure.
- If the sauce is too thin, turn on Sauté mode and simmer until thickened, or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Serve hot over rice, and garnish with green onions and sesame seeds.
Notes
- Want it spicy? Add sriracha or crushed red pepper.
- Use chuck roast instead of flank steak for a more economical option.
- Add steamed broccoli or snow peas for extra veggies.
Nutrition
Calories: 390kcalCarbohydrates: 18gProtein: 33gFat: 21g