Get the Recipe: Instant Pot Mongolian Beef
This delicious Instant Pot Mongolian Beef is a quick, filling meal that reheats well! Tender flank steak in a smooth, salty-sweet sauce is pressure cooked to juicy perfection.
Ingredients
- 2 lbs flank steak, , sliced into thin strips
- ¼ cup cornstarch
- 2 tbsp sesame oil
- 1 cup water
- ⅓ cup brown sugar, , packed (or monkfruit if low carb)
- ½ cup low-sodium soy sauce
- 4 cloves garlic, , minced
- 1 tbsp fresh minced ginger
- 1 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- Sesame seeds and green onion for garnish, (optional)
Equipment
Instructions
- Toss the cut flank steak with the ¼ cup cornstarch until well coated, then set aside.
- Add the sesame oil to the Instant Pot and heat using the saute function.
- When the oil is hot, add the steak, and brown for 3-4 minutes, stirring occasionally. Remove the steak from the Instant Pot and set it on a plate. Press “cancel” on the Instant Pot.
- Add the water to the Instant Pot and scrape any browned bits off the bottom.
- Add the brown sugar, soy sauce, garlic, ginger, rice vinegar, and beef to the Instant Pot. Stir until everything is mixed thoroughly and the beef is coated in the sauce.
- Close the lid and pressure cook for 10 minutes, allowing for a 10-minute natural release.
- When the natural release is complete, release the pressure using the venting knob, then open the lid. Slowly add the cornstarch mixture, stirring continuously as you pour it in. Press the saute button and thicken the sauce for 1-2 minutes, stirring occasionally.
- Garnish with sesame seeds and/or green onion if desired! Serve!
Notes
- This recipe took about 5 minutes to come to full pressure in the Instant Pot.
- Sub in 1 tsp of dried ginger if you don’t have fresh ginger on hand.
- The beef is very tender and shreds easily in this recipe. Best served with rice and stir-fried vegetables!
- The sauce is sweet and savory, just how Mongolian beef should taste!
- Store leftovers in the fridge for up to 3 days, or in the freezer for up to 3 months.
Serving: 1 cup (roughly), Calories: 336kcal, Carbohydrates: 20.6g, Protein: 34g, Fat: 12.2g, Cholesterol: 90.7mg, Sodium: 644mg, Fiber: 0.2g, Sugar: 11.9g
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