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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!
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.
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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.
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.
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.
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.
1. An Instant Pot or similar electric pressure cooker
2. A sharp chef’s knife
3. Mixing bowl
6. A large spoon for stirring
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