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Skip the take-out menu tonight and opt for this Instant Pot Mongolian Beef recipe. Savory, filling, and great for busy weeknight dinners!
INSTANT POT MONGOLIAN BEEF RECIPE
WHAT IS MONGOLIAN BEEF?
Mongolian Beef is a dish that originated in Taiwan. Yep, you read that right. The dish is from Taiwan and has no real ties to traditional Mongolian cuisine. Made with thingly sliced steak, this dish first started appearing in Mongolian barbecue restaurants in Taiwan.
RELATED: Asian Beef Recipes To Make Tonight
WHAT DOES THIS INSTANT POT MONGOLIAN BEEF TASTE LIKE?
Other than the soy sauce, the main flavors in Mongolian Beef are ginger, and a bit of sweetness, from the brown sugar. It is a classic dish, and one that you will find on most Chinese takeout restaurant menus.
INSTANT POT MONGOLIAN BEEF INGREDIENTS
- Flank steak – 2 pounds
- Soy sauce – 3/4 cup
- Brown sugar, packed – 1/2 cup
- Water – 1/4 cup
- Freshly grated ginger – 1/2 teaspoon
- Garlic, minced – 2 cloves
- Olive oil – 1 tablespoon
- Carrot – 1 (shredded)
- Cornstarch – 1 tablespoon
- Cold water – 3 tablespoons
- Green onions, sliced thin – 1/4 cup (diced)
HOW TO MAKE THE BEST MONGOLIAN BEEF RECIPE IN A PRESSURE COOKER
- Slice flank steak into thin strips
- In a mixing bowl, combine soy sauce, grated ginger, garlic, 1/4 cup water, olive oil, and brown sugar.
- Pour sauce into Instant Pot.
- Add steak and carrot and mix until well combined with the sauce.
- Secure the lid of the Instant Pot, set the timer for 10 minutes, and cook on HIGH (cook time does not include pressurizing time).
- Perform a natural pressure release for 10 minutes followed by an instant pressure release.
- Turn Instant Pot to “Saute” mode.
- In a small bowl, combine 3 Tbsp of cold water with 1 Tbsp of cornstarch, using a fork or spoon to whisk until completely mixed. Pour into Instant Pot and stir.
- Sauté for 2-3 minutes until the sauce has thickened
- Pour onto a platter and garnish with green onions.
CAN YOU MAKE INSTANT POT MONGOLIAN BEEF AHEAD OF TIME?
Just like the takeout restaurant down the street, this recipe tastes great after a few days in the refrigerator. Cover it up with foil, or put in a Pyrex container and you are good to go.
CAN YOU FREEZE MONGOLIAN BEEF?
Yes, you can freeze this Mongolian Beef recipe. I like to store the leftovers, in a gallon-size Ziploc freezer bag. As long as it is protected from freezer burn, you can keep the recipe frozen for a few months.
WHAT TO SERVE WITH MONGOLIAN BEEF?
This Mongolian Beef is really the main event. If I were to serve anything along with it, I would probably just pour some over plain white rice. Nothing fancy. Perfectly simple.
WHAT KITCHEN TOOLS DO I NEED TO MAKE INSTANT POT MONGOLIAN BEEF?
1. An Instant Pot or similar electric pressure cooker
2. A sharp chef’s knife
3. Mixing bowl
6. A large spoon for stirring
Equipment
Ingredients
- 2 pounds flank steak
- ¾ cup soy sauce
- ½ cup light brown sugar
- ¼ cup water
- ½ tsp fresh ginger grated
- 2 garlic minced
- 1 Tbsp olive oil
- 1 carrot shredded
- 1 Tbsp cornstarch
- 3 Tbsp water cold
- ¼ cup green onion sliced thin
Instructions
- Slice flank steak into thin strips
- In a mixing bowl, combine soy sauce, grated ginger, garlic, 1/4 cup water, olive oil, and brown sugar.
- Pour sauce into Instant Pot.
- Add steak and carrot and mix until well combined with the sauce.
- Secure the lid of the Instant Pot, set the timer for 10 minutes, and cook on HIGH (cook time does not include pressurizing time).
- Perform a natural pressure release for 10 minutes followed by an instant pressure release.
- Turn Instant Pot to “Saute” mode.
- In a small bowl, combine 3 Tbsp of cold water with 1 Tbsp of cornstarch, using a fork or spoon to whisk until completely mixed. Pour into Instant Pot and stir.
- Sauté for 2-3 minutes until the sauce has thickened
- Pour onto a platter and garnish with green onions.
