Instant Pot Mongolian Beef is a very easy and delicious meal you can make in just under 30 minutes. Sweet, juicy, and garlicky, is the perfect Asian dish to make using Instant Pot, and healthier than takeout.
Instant Pot Mongolian Beef
Instant Pot Mongolian Beef tastes even better than the one you would order at an Asian restaurant. This is our favorite Asian meal to make at home over and over again.
If you are addicted to Chinese takeout, I highly recommend trying this delicious, as it will be done quicker than your local restaurant can deliver it.
On top of that, you will be rewarded with delicious leftovers that you can enjoy the next day. Sweet and salty, balanced by lots of savory minced garlic and fresh ginger, this will become the favorite Asian dish to make at your home.
How to Make Instant Pot Mongolian Beef?
- Coat the beef: In a large ziplock bag, toss the beef with cornstarch before cooking. Ensure that the meat is evenly coated. This is known as velveting and creates the most tender meat.
- Sear the meat: Add oil to the pot, and using the “saute” function of your pressure cooker, brown the meat and sear for a few minutes on each side. Do in batches, and repeat the step with the remaining oil and meat.
- Add the rest of the ingredients and cook: Lastly, add the rest of the ingredients to the pot: minced garlic, minced ginger, lite soy sauce, brown sugar, water, rice wine, and red pepper flakes. Then, close the lid and cook on high pressure, and cook for 10 minutes.
- Optional* add the cornstarch slurry: This part is optional if you want a thicker consistency. Simply, mix cornstarch with water in a small bowl until fully combined, and add it to the IP and cook for an additional 2 minutes on Sauté, stirring occasionally.
- Serve: Best to serve warm over white rice. Top it with fresh green onions, and garnish with sesame seeds.
Can I make Mongolian Beef be in the Crockpot?
Absolutely! This dish can also be made in your Crockpot or in the Instant Pot using the Slow Cooker function. Add browned meat to the Slow Cooker, add the mixtures except for the cornstarch slurry. Cover and cook on High for 3 hours or on Low for 6 hours.
Make the cornstarch slurry, gently stir it in and cook on high for 20 more minutes. Serve and enjoy!
How to make P.F. Chang’s Mongolian Beef?
If you prefer to make this dish on the stovetop, just like the famous P.F. Chang’s version, follow these easy steps:
- Toss the beef with cornstarch before cooking. Use a large ziplock bag and shake properly.
- Then, heat a large skillet to medium-high heat and add the vegetable oil.
- When the skillet is hot, add the meat in a single layer and cook on each side for about 2 minutes, until browned. I recommend cutting the beef across the grain and slice thinly. This way it will cook evenly, and get you the proper crust. Important to remember not to overcrowd the pan, but rather cook in small batches as needed.
- Once the meat is browned, remove and set aside on a plate.
- Next, in a small mixing bowl combine soy sauce, brown sugar, water, ginger, and garlic. Add the sauce to the pan and bring to a boil. Then, add the beef to the sauce and allow the sauce to thicken for a couple of minutes.
- Serve over rice, and toss some chopped green onions and sprinkle with sesame seeds.
What kind of beef is best to use for Mongolian beef?
Choose a type of beef that is quickly cooked such as flank steak or sirloin. This recipe usually calls for flank steak, which is thinly sliced to about 1/4 inch thick. However, you can also use more expensive cuts such as filet. Avoid tougher beef like stewing meat.
Can I Use Chicken Instead of Beef?
Yes, chicken or pork is a great alternative for beef in many recipes including this one. The cooking time will also vary best on the cut that you choose. The chicken recipe can be found on Instant Pot Mongolian Chicken.
What can I serve Mongolian Beef With?
What wines pair well with Mongolian Beef?
- A nice, fruity red wine such as Zinfandel or Syrah will pair nicely with the flavors in this beef dish.
- If you’re looking for a white option, Riesling or Pinot Grigio are always great matches for bold, somewhat spicy dishes.
Pressure Cooker Mongolian Beef Recipe Tips:
- Use quality meat. I always say this, but a good meat-centered meal starts with quality meat, preferably use organic beef for this meal.
- Also, the best cut of meat for Mongolian Beef is a flank steak. In addition, it is easier to cut it into thin strips. I like to slice mine about 1/4 inch thick.
- You can definitely cut the meat very thinly as it is served in restaurants. I personally prefer to cut it a little thicker, so don’t be afraid to experiment. Important to remember, when slicing your flank steak make sure to slice it against the grain.
- Do not overcrowd the pan when browning the meat. You want to get a crisp texture, so do it in batches.
- Traditionally, the beef in this recipe should be fried in lots of oil to make it very, very crispy, I decided to reduce the oil, sugar and all the frying in this recipe to make it healthier.
- Cornstarch is a key ingredient in here, do not try to replace it with flour, the results will not be the same.
- I used a LOT of garlic in this great recipe, we love garlic in our family and I think it works really well with the sweet and salty flavors. Feel free to useless if you are not a huge garlic fan.
- Red pepper flakes – you can use more if you would like the meal to be spicier.
- Using fresh ginger and garlic will add amazing flavor and taste to the sauce.
Tools/Ingredients I used to make the Instant Pot Mongolian Beef Recipe:
- Instant Pot – I use it all the time, either the Pressure Cooker function or the Slow Cooker function, I also like that I can just sauté / brown the meat and veggies directly in the pot using the Sauté function
- Cornstarch – I prefer using cornstarch instead of flour to thicken sauces, and this organic brand is my favorite
Instant Pot Mongolian Beef
- 1-1.5 pounds flank steak (, sliced across the grain)
- 1 tablespoon cornstarch
- 1 tablespoons extra virgin olive oil
- 1/2 cup brown sugar (or 2/3 cups I prefer the version with more sugar)
- 10 cloves garlic (, minced)
- 1 tablespoon fresh ginger (, minced)
- 1/2 cup lite soy sauce
- 1 cup water
- 1 tablespoon rice vinegar
- 1 teaspoon red pepper flakes
- 2 tablespoons cornstarch
- 1/2 cup water
- 1/4 cup green onions (, chopped)
- 1 teaspoon sesame seeds
- Heat up your pressure cooker: press Sauté -> click on the Adjust button -> select More to get the Sauté More function, which means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.
- Add sliced beef to a large ziplock bag, add 1 tablespoon cornstarch and shake well to coat the beef evenly.
- Add the oil to the hot Instant Pot, once the oil is hot, add the beef and sauté for 2-3 minutes, stirring a few times. If needed brown the beef in batches, you don't want to add too much as it will start releasing juice and it won't brown well.
- Note: You can also skip browning the beef and just add it to the pot!
- If bits of beef stuck to the pot, add 1/2 cup water and deglaze the pot. Using a wooden spoon scrape the bottom of the pot. You can discard that liquid if wanted.
- Add the rest of the ingredients to the pot: minced garlic, minced ginger, lite soy sauce, brown sugar, water, rice vinegar, and red pepper flakes. You can add less sugar, based on your taste and preference.
- Stir well until all the ingredients are combined and coated in sauce.
- Close lid and pressure cook at High Pressure for 8 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure after the 10 mins NPR. Open the lid.
- Make the cornstarch slurry, in a small bowl mix cornstarch with water until fully combined. With the Instant Pot on the Sauté function, add the slurry to the pot, stir to combine and cook for 2-3 minutes on Sauté, stirring occasionally, until the sauce thickens. Turn off the Instant Pot and let the Mongolian Beef sit for 8-10 minutes before serving, in this time the sauce will settle and thicken more.
- Serve over rice and garnish with fresh chopped green onions and sesame seeds.