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Instant Pot Mongolian Beef

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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

And overhead view image of instant pot Mongolian beef served with rice.

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.

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)
A tray of the best instant pot Mongolian beef.

HOW TO MAKE THE BEST MONGOLIAN BEEF RECIPE IN A PRESSURE COOKER

  1. Slice flank steak into thin strips
  2. In a mixing bowl, combine soy sauce, grated ginger, garlic, 1/4 cup water, olive oil, and brown sugar.
  3. Pour sauce into Instant Pot.
  4. Add steak and carrot and mix until well combined with the sauce.
  5. Secure the lid of the Instant Pot, set the timer for 10 minutes, and cook on HIGH (cook time does not include pressurizing time).
  6. Perform a natural pressure release for 10 minutes followed by an instant pressure release.
  7. Turn Instant Pot to “Saute” mode.
  8. 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.
  9. Sauté for 2-3 minutes until the sauce has thickened
  10. Pour onto a platter and garnish with green onions.
The best instant pot Mongolian beef recipe.
Instant pot Mongolian beef and rice.

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

4. Measuring spoons

5. Measuring cups

6. A large spoon for stirring

recipe-for-instant-pot-mongolian-beef

Instant Pot Mongolian Beef

Skip the take-out menu tonight and opt for this Instant Pot Mongolian Beef recipe. Savory, filling, and great for busy weeknight dinners!
Prep Time: 15 minutes
Cook Time: 13 minutes
Pressurizing and Natural Release Times: 25 minutes
Total Time: 53 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian
Keyword: Beef
Servings: 8 people
Author: House Hunk

Ingredients

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.
Tried this recipe? Did you love it?Mention @HouseHunk or tag #househunk!
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