Instant Pot Mongolian Beef

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I love Chinese food. Some of my favorite memories revolve around going out to dinner with my family as a young lady at this cozy little Chinese restaurant in our town. The restaurant was kind of hidden off the beaten path. We always loved going there and the owner’s son who was probably only 12 at the time would seat us. It was quiet, clean, and the food was excellent. I still love Chinese food, but go out to eat a lot less. Of course, I still crave some of my favorite dishes. Instant Pot recipes of some of my favorites has made life a whole lot tastier. This Instant Pot Mongolian Beef recipe is a keeper for sure!

How To Make Pressure Cooker Mongolian Beef

Almost everything I’ve ever made in the Instant Pot tastes delicious. This recipe is no exception. Before you get started, you’ll need to gather your ingredients. I highly recommend flank steak for this Mongolian beef recipe. Flank steak is easy to cut and cooks up deliciously. The Instant Pot will help make it nice and tender, too!

Here’s what you’ll need:

1½ lbs. flank steak, sliced thin against the grain
2 T. cornstarch (non-GMO, preferably)
2-3 T. extra virgin olive oil, divided
1 small yellow onion, diced
4 large carrots, cut into 3” matchsticks
1 T. fresh ginger, minced
3-4 cloves garlic, minced
1-2 T. Sriracha sauce (adjust to taste)
2 T. sesame oil
¾ c. tamari or coconut aminos
¾ c. warm water
¼ c. honey, preferably local
¼ c. maple syrup
3 c. long-grain brown rice, cooked (I also really like basmati rice for Chinese dishes)
2 large green onions, cut on the diagonal
1 T. toasted sesame seeds

This will serve 4-6 people. Of course, in this large family, I like to double that amount to feed all my people!

How to cook the Mongolian Beef in the Instant Pot:

  1. Place beef and cornstarch in a one-gallon freezer bag. Seal and turn to combine until steak is lightly coated. Set aside.
  2. Add one tablespoon olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add beef, working in batches if necessary, and brown on both sides, approximately 3 minutes per side. Add additional olive oil, as necessary, to brown the remaining beef.
  3. Transfer beef to a plate and add one tablespoon olive oil to Instant Pot®. Add onion, carrots, ginger, and garlic, and cook, stirring continually, until onion and carrots are soft and turn golden brown, approximately 4-5 minutes. Remove from Instant Pot® and set aside.
  4. Return beef to the cooking container and add Sriracha sauce, sesame oil, tamari, water, honey and maple syrup. Stir to combine. Add lid and set pressure valve to “Sealing” position. Select “Manual” option and set to high. Adjust cook time to 6 minutes.
  5. When finished cooking, allow pressure to release naturally for 10 minutes, and then do a quick release for the remaining pressure.
  6. Remove lid and add sautéed veggies back to the container. Stir to combine. Taste and adjust seasonings, as desired. Serve immediately over a bed of brown rice, topped with sliced green onions and toasted sesame seeds, if desired. Enjoy!

Tips for Making the Best Mongolian Beef

For a thicker sauce, remove beef and veggies after cooking and use the “Sauté” function to reduce the liquids by one half.

Make sure you use corn starch and let the beef rest for at least five minutes before searing. This will allow your meat to get nice and tender. Flour will not work the same.

Don’t overcrowd the pan when searing your beef. Work slowly in batches.

What is the best meat to cook in an Instant Pot?

You can cook all kinds of meat in an Instant Pot. My favorites are beef and chicken. I find that roasts get nice and tender and chicken becomes shreddable without becoming powdery like it does if left in the slow cooker for too long. If you’d like Mongolian chicken, you can absolutely use sliced chicken breast. 

Here are a few of my favorite Instant Pot recipes:

Pressure Cooker Pot Roast

Instant Pot Chicken Marsala

Can you put frozen meat into an Instant Pot?

You can cook frozen meat in an Instant Pot. You won’t be able to do that with the Mongolian beef recipe, though, because the beef needs to be seared first. Keep in mind that any frozen meat you cook in the Instant Pot will need to cook longer than it’s thawed counterpart and will release more water.

If you’re new to the Instant Pot and pressure cooking, I’ll write up a post that explains all about it soon. I was terrified of pressure cooking, but after I got one for Christmas I found that it is now my favorite kitchen appliance! We use our pressure cooker at least once or twice a week if not more often!

Can you Make Mongolian Beef in the Slow Cooker?

Absolutely! Sear your meat in a skillet and cook on low for 4-5 hours or on high for 2-3 hours. Your beef will get very tender!

What to Serve with Mongolian Beef

Rice is a great choice. We prefer brown rice or basmati rice. You can also try noodles. I love rice noodles!

Yield: 4-6 servings

Instant Pot Mongolian Beef

Pressure cooker mongolian beef

An absolutely delicious Instant Pot mongolian beef recipe that will bring the Chinese take-out food to your dinner table homemade!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1½ lbs. flank steak, sliced thin against the grain

  • 2 T. cornstarch (non-GMO, preferably)

  • 2-3 T. extra virgin olive oil, divided

  • 1 small yellow onion, diced

  • 4 large carrots, cut into 3” matchsticks

  • 1 T. fresh ginger, minced

  • 3-4 cloves garlic, minced

  • 1-2 T. Sriracha sauce (adjust to taste)

  • 2 T. sesame oil

  • ¾ c. tamari or coconut aminos

  • ¾ c. warm water

  • ¼ c. honey, preferably local

  • ¼ c. maple syrup

  • 3 c. long-grain brown rice, cooked 

  • 2 large green onions, cut on the diagonal

  • 1 T. toasted sesame seeds

Instructions

    1. Place beef and cornstarch in a one-gallon freezer bag. Seal and turn to combine until steak is lightly coated. Set aside.

2. Add one tablespoon olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add beef, working in batches if necessary, and brown on both sides, approximately 3 minutes per side. Add additional olive oil, as necessary, to brown the remaining beef.

3. Transfer beef to a plate and add one tablespoon olive oil to Instant Pot®. Add onion, carrots, ginger, and garlic, and cook, stirring continually, until onion and carrots are soft and turn golden brown, approximately 4-5 minutes. Remove from Instant Pot® and set aside.

4. Return beef to the cooking container and add Sriracha sauce, sesame oil, tamari, water, honey and maple syrup. Stir to combine. Add lid and set pressure valve to “Sealing” position. Select “Manual” option and set to high. Adjust cook time to 6 minutes.

5. When finished cooking, allow pressure to release naturally for 10 minutes, and then do a quick release for the remaining pressure.

6. Remove lid and add sautéed veggies back to the container. Stir to combine. Taste and adjust seasonings, as desired. Serve immediately over a bed of brown rice, topped with sliced green onions and toasted sesame seeds, if desired. Enjoy! 

Notes

 For a thicker sauce, remove beef and veggies after cooking and use the “Sauté” function to reduce the liquids by one half. 

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