Instant Pot Mongolian Beef [VIDEO]

Catalina Castravet
By Catalina Castravet

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.

We love making easy and delicious Asian dishes in the Instant Pot such as our famous IP Orange Chicken, IP Mongolian Chicken, and IP Beef and Broccoli.

Instant Pot Mongolian Beef

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 Instant Pot Mongolian Beef, 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 beef 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. 

Best Instant Pot Mongolian Beef

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 beef 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.

Easy Instant Pot Mongolian Beef Recipe

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, that 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 substitute chicken for beef for this dish?

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 is best to serve with Mongolian Beef?

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.

Instant Pot 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 beef 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 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

Save Recipe
4.96 from 45 reviews
Instant Pot Mongolian Beef
Author: Catalina Castravet Serves: 5 servings
Prep time: 10 minutes Cook time: 20 minutes Total time: 30 mins

Ingredients

  • 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 wine 
  • 1 teaspoon  red pepper flakes 

Cornstarch Slurry:

  • 2 tablespoons  cornstarch 
  • 1/2 cup  water 

Garnish:

  • 1/4 cup  green onions  (, chopped)
  • 1 teaspoon  sesame seeds 

Instructions

  1. 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.
  2. Add sliced beef to a large ziplock bag, add 1 tablespoon cornstarch and shake well to coat the beef evenly.
  3. 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.

  4. Note: You can also skip browning the beef and just add it to the pot!

  5. 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.

  6. 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. You can add less sugar, based on your taste and preference.

  7. Stir well until all the ingredients are combined and coated in sauce.
  8. 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.

  9. 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.
  10. Serve over rice and garnish with fresh chopped green onions and sesame seeds.
0 Calories: 292 Carbohydrates: 28 Protein: 22 Fat: 9 Saturated Fat: 2 Cholesterol: 54 Sodium: 1362 Potassium: 409 Fiber: 0 Sugar: 21 Vitamin A: 170 Vitamin C: 0.9 Calcium: 49 Iron: 2.3
Save Recipe

top betting websites
Get free recipes to your inbox!

Comments

Leave a reply

Mench

This looks delicious. Is there a way to lower back the sodium content. It's beyond to much.

Reply

Hi, all the sodium comes from the light soy sauce, try using less soy sauce, use 1/2 cup, but also not that it will be sweeter if you use less soy sauce, so you may want to reduce the sugar too.

Reply

Stephanie

My hubby would loooove this! Gotta try it!

Reply

Des @ Life's Ambrosia

Why have I not tried this in my instant pot yet?! It looks so good!

Reply

Erin @ The Speckled Palate

I clearly need to get my hands on an Instant Pot because this? Well, we need this in our lives this summer.

Reply

Dorothy at Shockingly Delicious

Can't wait to try this one! I love that you gave so many tips on how to I can customize the dish !

Reply

Valerie | Valerie's Kitchen

This recipe may be the push I needed to go get myself an Instant Pot. Looks incredible!

Reply

Renee - Kudos Kitchen

That beef. That sauce. That color! I have to make this ASAP!!

Reply

Jennifer Farley

I'm always looking for new Instant Pot ideas! Bookmarking this to try soon!

Reply

Megan @ MegUnprocessed

30-minute meals are the best! This looks wonderfully flavorful.

Reply

Lynne

Such a quick and easy meal!

Reply

Ashley @ Wishes & Dishes

I totally have to try this soon! Looks so tender and perfect!

Reply

Doug

Looks incredibly delicious!!

Reply

Thanks :)

Reply

Melaine

did it. loved it. added broccoli!

Reply

So happy :) thank you Melanie for letting me know!!

Reply

Priscilla

Yum! I don't have fresh ginger though. Is powdered okay? How much? Thanks!!

Reply

powder is ok, use 1-2 teaspoons, depends how much you like the flavor.

Reply

Nick

*20* cloves of garlic? That's quite a bit. Is that a typo?

Reply

Its not :) its very garlicky :) you can use less if you want!

Reply

Jen

Hi, just wondering if I could do this without an instant pot or pressure cooker? Would it need to go in the oven for a long time instead? It looks so tasty I really want to try it!!

Reply

Yes, cover beef in cornstarch, start cooking on the stove until nice and golden, mix the sauce ingredients and add to the skillet. Make cornstarch slurry (1tbsp cornstarch and 2tbsps water) and add to the skillet to make the sauce thicker and you are done :)

Reply

Dulce

Not really 20 cloves of garlic, isn't it? Going to do just 2.... thanks

Reply

actually I used 10 :) let me update that :)

Reply

PrettyCranium

Can you just use regular all-purpose soy sauce or will that change the flavor?

Reply

It may be too salty, as the recipe is asking for a lot of soy sauce.

Reply

Janelle

My instant pot instructions said to always have at least 1 cup of liquid when doing to the pressure cooking. Wondering how that works with this recipe. Worried I'd burn something

Reply

Hi Janelle, the recipe asks for 1 cup of water and 1/2 cup of soy sauce, that is enough.

Reply

Joan

Fabulous dish, thank you!

Reply

Glad that you liked it Joan!

Reply

Gracen watts

Whenever I sauté with cornstarch, it always sticks and makes a mess. I ended up washing the pot after browning the meat and then put everything back in. It worked fine, but wondered if I did something wrong. The recipe is fabulous btw. No leftovers!!!

Reply

Another option is to deglaze the pot with a little water. Glad that you liked the recipe, my family loves it too!

Reply

When I sautéd the beef-starch it stuck to the bottom as well. I tried using a bit of water to deglaze but it didn't do much to unstick the bottom. I was sure I would have to soak the pot. When it was done, the bottom was clean. Surprised me.

Reply

Kim McAdoo

Hi Catalina. I am going to try this with stewing beef tomorrow as that is all I have and a winter storm is a brewing and this sounds just awesome for this kind of weather. I am totally new to the instant pot which this will be my first recipe. Thanks

Reply

Hi Kim! I hope you love it, let me know if you have any questions!

Reply

Alyssa

How much is considered 1 serving?

Reply

about 1 cup

Reply

Kathy Stark

Superb, I tried and made it, was really delicious, thanks for this!

Reply

Rachel Gariando

Can this recipe be doubled? We have a quart instant pot.

Reply

Yes, sure.

Reply

Sara Shunkwiler

I was looking for ways to cook flank steak in my new Instant Pot. This was delicious, and I'm not a big Mongolian Beef fan, but my son loves it. I used sherry and rice vinegar to mix with cornstarch when thickening at the end, because his favorite Cooking Light recipe uses it. This recipe was SOOO much better than the original Cooking Light version, and in the Instant Pot!! I had a big bag of broccoli on hand, so I steamed it on the side and added at the end (which I was informed makes it not Mongolian Beef, but whatever, it was delicious.) I used three pounds of flank steak and doubled the sauce, which worked great. I also didn't know about the pre-heating on Saute and getting the HOT indicator. Good to know.

Reply

Hi Sara, thank you for the feedback, I am very happy that you loved this recipe :)

Reply

Stephanie

This was delicious!! Thanks for the recipe!

Reply

Jennifer Daley

This was my second recipe to make in my Instant Pot and it was Out Of This World GREAT!!! My Mom and Dad were over for dinner that night and they still talk about it!

Reply

Bill

I tried this last night. It is amazing! The only change I made was adding a tablespoon of seasame oil to the sauce. Also adding fresh spicy peppers, which I put in everything. The sauce is a good mix of sweet, salty, spicy, and savory from the meat. Also very easy to make and clean up.

Reply

Yum! Happy that you loved it!

Reply

Lu

Do you think I can substitute pork shoulder for the beef? Thank you!

Reply

Yes, cut it into cubes for this recipe.

Reply

Regina

Can this recipe be doubled in a 6 qt instant pot? My 8 qt hasn't arrived yet. Thanks!

Reply

Yes, you can.

Reply

Regina

I just wanted to let you know that I made this for dinner and it was a huge hit! My husband said it was as good or better than what we get at our local restaurant. Thanks for the great recipe! I will definitely be making it again!

Reply

Lucia Harrison

I followed the recipe as written, and so yummy. Thank you. Despite some concerns raised, not too salty. So tasty and tender. thanks

Reply

so glad that you liked it!

Reply

Harriet Magnini

Help! I made this and follows the instructions carefully-my sauce was super saucy and never thickened like I see in pictures. Flavor was great and we loved it, but the meat wasn’t crispy even though I did sauté it, and the sauce wasn’t caramelized at all. What did I do wrong?

Reply

To get the meat to brown well, when you add it to the hot pan, don't move it for 2-3 minutes so it gets a nice sear, after that stir, and again let it cook. If you start stirring too soon, the meat starts releasing water and it just cooks into its own sauce instead of browning. On the sauce issue, are you sure you used enough cornstarch? Also, maybe your beef released too much liquid from the start, since you mentioned that it didn't brown well.

Reply

Matt

I have made this a couple times for my family and guests. Comes out fantastic! I use London broil cuts of beef. Lots of fresh garlic and ginger make this recipe a hit. Served with rice, broccoli, and some fresh fruit. Yum, yum, yum!

Reply

I too was going to use London broil.  Should I cube the meat or still try to thinly slice it? 

Reply

Dan

This recipe gets thumbs up all round at my place here in Ulaanbaatar, Mongolia. I served it for the clan ranging from granny who is nudging eighty, to our daughter who is seven. The whole family loved the meal, and there were no left overs.There is only one recipe in Mongolia: kill animal, boil, eat. So, while not being authentic Mongolian, it is among the best received meal I have cooked here. It will be on the dinner table again soon!

Reply

OMG this is the best comment I have gotten in a while lol I am glad to know what true Mongolian recipes are now haha Thanks for the feedback and I am happy that you liked the recipe.

Reply

Lynn

Great recipe. Too bad Canadians are excluded from your contest though.

Reply

I am so sorry, its because of regulations :(

Reply

El Taylor

Very good recipe - I made it, adding celery, peppers, carrots and sugar snap peas at the end. I also made rice at the same time - yum! I did find it a bit sweet - even though I cut wayyyy back on the sugar.

Reply

David Rose

We made this and the flavor was amazing. The leftovers aren’t even all gone yet and I’m looking forward to making it again.

Reply

Colleen

I made this tonight! It was wonderful! If I double the recipe....sauce and meat do I need to adjust the cooking time?

Reply

no, not really, maybe by a minute, it will just take longer to come to pressure.

Reply

Nicki

So Good! I substituted coconut aminos for the lite soy sauce and it came out so good. I also chopped up green onions in large 2 inch chunks and cooked it with the mixture while pressure cooking. This will be a regular!

Reply

Dora Crowell

I made this last night, it was wonderful ! Thank you for the recipe.

Reply

Christine

I’ve made this 3 times in the last month. A new favorite! This time my butcher didn’t have any flank so I got flat iron. Oh. My. Goodness. Like butta! It was so tender. 

Reply

Hi Christine, I am so happy that you like this recipe :) its always a hit with my family too!

Reply

DL

I just made this for the second time. First time I felt it was too sweet, but cutting down the sugar didn’t seem the answer to me.... this time I doubled the meat, upped cook time 2 minutes, and added 1 sliced Vidalia onion and some shredded carrots. This seemed to do the trick for us. 

Reply

Sarah

My kids absolutely loved this dinner and requested to have it again for Christmas and their birthdays, haha! It makes a LOT of sauce though...I added a bag of steamed broccoli and could probably double the meat and still have enough sauce to go around. Very good flavor. Thanks!

Reply

haha happy that they loved it

Reply

Alexandria

Hi there! I would love to try this out in the slow cooker, but I'm not sure how to translate it over. Would I need to saute the beef beforehand? And how would I add the cornstarch slurry at the end? Thank you, this looks delicious. Either way, I am excited to try!

Reply

search on my blog for slow cooker Mongolian beef :) I have a recipe :)

Reply

Kaitlin

This was one of the best things I've ever made in my instant pot. I followed the recipe almost exactly & it came out really well. Keeping it in my recipe book. Thank you! :)

Reply

Pam T

This was the first meat recipe that we have made in our Instant Pot and it was beyond delicious! I used round steak that was on sale and cut it as you would flank steak (against the grain). My 10yr old son, who is not a meat fan at all, loved it as well. This recipe is now going into rotation. So happy I found your site and looking forward to trying more of your recipes.

Reply

Dawn Roberts

I'm wondering the nutritional content? Thank you

Reply

Paddy Bateman

Can this dish be made in a Crock Pot?  Am not familiar with an instant pot.  Sounds so good and looking forward to making it.  Thank you very much!

Reply

Jacquie

Can I substitute 1 tbsp of Sirachi for the red pepper flakes?

Reply

yes

Reply

Jack | BBQRecipez

This looks delicious! I’m wondering how to convert this recipe to slow cooker or stove top, as I don’t have an Instant Pot. Thanks for all your wonderful recipes and mouth-watering photos!

Reply

Ian

Easy to make and super dish!

Reply

Juli

Delicious.   Can I double this recipe safely?

Reply

Yes, you can :)

Reply

Sue

This recipe is definitely a keeper!! I made it in my Instant Pot and it was so easy and delicious! I didn’t have any rice wine so I just used dry white wine instead and it worked just fine. The only thing thing I would change next time would be to cut down on the red pepper flakes to a 1/2 tsp because my kids found it a little spicy. 

Reply

Debbie Kline

I made this last weekend using top sirloin steak. I used beef broth instead of the water. This was excellent and the meat was very tender. Added sauteed bok choy at the end. Thank you

Reply

glad that you liked it!

Reply

Heather

This was SOOO good! Loved the garlic and ginger flavor. I didn't have the rice wine but look forward to making it again when I have that on hand. Served it with brown rice and sauteed brown rice and it was a perfect meal. Thanks for sharing a great recipe!

Reply

I am super happy that you enjoyed it!!

Reply

Rebecca Cutliffe

If I double the recipe, do I double all ingredients??

Reply

Yes, double please.

Reply

abby

Hi! I made this dish and my DH raved about it! BUT ...there are some changes I would make for next time! I found that there was a lot of liquid left over and it didn't thicken up like in your photo! So next time, I would use 1/2 cup soy sauce, 1/4 cup water. After the cooking time is finished, I would assess the amount of liquid left over before I added another 1/2 cup water. I used just over 1 lb meat and that was sufficient for 3 people ...iIf I was serving 4 people I would increase the amount of beef! I added 12 cloves garlic and a tad more fresh ginger ...that is a must! The red pepper flakes was a perfect amount of heat. I forgot the green onions ...opps! I had a cold, so my head wasn't in the right place! This was the perfect meal ...I was able to do my dishes in between, so the last minute clean up was a breeze! Kudos on a great find and thanks for sharing!!!

Reply

Jen

Dumb question. On the sauté part at the beginning do you keep the lid on?I’m thinking so but I admit it - I’m an instant pot virgin! ?

Reply

Nope, don't cover unless it says that you should :) and there are no dumb questions.

Reply

Jayne

I've made this several times now and it always comes out perfect. Thank you!

Reply

Neil

Is this recipe for a 6qt. Instant pot? Thanks

Reply

yes

Reply

Cathryn

This recipe turned out FANATASTIC! I couldn’t find rice wine so I subbed sherry.inised a little extra oil to brown the meat. Took the meat out and the 1/2cup of water and wood spoon works GREATfor deglazing any steak bits. This also prevented that burn sensor coming on.my sauce took about 15 mins to thicken and then I left it for 10 with the instApot off.great recipe!!

Reply

Brooke Sullivan

Oh my word!!! This was absolutely yummy and so easy!!! I used the 2/3 brown sugar and a bit more soy sauce instead of water. The whole family devoured it!!

Reply

Karin Chang

My first Instant Pot recipe and it did not disappoint. So yummy and easy. I used cayenne instead of red pepper flakes and it was a spicy. I'll make sure to get red pepper flakes next time!

Reply

montana

Going to make this today - looks amazing.Just one thing; considering the HUGE plastic waste problem we have, damaging our earth and wildlife, how 'bout suggesting that you coat with flour (I'll use arrowroot to keep it Paleo, as well as honey / coconut aminos) the old fashioned way - in a bowl? Sure, you'd likely have to use a bit more, but it's a small cost to pay for helping the planet and it's other inhabitants.  Our reliance on plastic is killing our wildlife.Cheers!

Reply

lauren

hello! this looks great - going to make it tomorrow! could I do the rice at the same time using my trivet and an IP safe bowl? I've done this before for other recipes but not sure about the cook time being right for rice in this case. thanks for your help!

Reply

No, not for this recipe. But check my Mongolian Chicken, that one you can cook the rice at the same time.

Reply

Carolina Maldonado

I don't have rice wine. What can I use to substitute? I have rice vinegar and red wine vinegar. Will any of these work?

Reply

rice wine vinegar will work fine.

Reply

Jennifer Mustful

My husband made your Mongolian Beef last night.  All I can say - Amazing!!!!  That is all he talked all night....how perfect the sauce, seasoning etc was.  We just got our instant pot and this dish changed my whole view. No need to order Chinese takeout anymore!  Thank you!!!

Reply

Pat

If I double the meat, do I double the liquid? Or is that too much?

Reply

I like to double it, makes some delicious sauce.

Reply

Kristina

It was delicious!

Reply

Marilyn Jacobs

Made this last night and loved it. I accidently picked up a flat iron steak and was worried it might not turn out the same. It worked great and meat was so tender. I made sure I sliced the meat across the grain. Thanks for sharing.

Reply

Clarissa

This was so amazing and tender! Family gobbled it up!

Reply

Janine

This looks so good!  I’m making my grocery list but I’m not sure if Rice Wine is the same as Rice Wine vinegar?  Please help as I neeeed to make this tonite ?

Reply

While both are made from rice, rice wine and rice vinegar are very different products and should not be used interchangeably. Pale dry sherry or dry white wine make good substitutes for rice wine, while apple cider vinegar makes a nice replacement for rice vinegar.

Reply

Charlene Baker

Can I use filet Mignon for the meat?

Reply

Hi Charlene, yes that should work just fine. Hope you enjoyed it as much as we!

Reply

Amy

Made it last night for my family of six. So yummy! My oldest loved it so much he wants to make it for his class on Tuesday!  Only change: did not have rice wine, used rice wine vinegar. Yummy!!

Reply

Hi Amy, and thank you for visiting. I am really glad you and your family loved it, it is really a nice dish to make, and very delicious. I am happy you enjoyed it, it is one of our favorite meals to make as well! ))

Reply

Maggy

Just made this and it is absolutely delicious. I followed the recipe as written and could not be happier with the result. 

Reply

Denise Wirth

We loved this! It was recommended to us by our son, it’s delicious!

Reply

Hi Denise, thank for your feedback. We are glad you have enjoyed it! This dish is also one of our favorites!

Reply

Lindsey

Super easy and delish!!  I have tried many Mongolian Beef Recipes and this is the best!  Thank you!

Reply

Happy that you loved it!

Reply

Jason

I’ve made this recipe several times with various cuts of beef. My girlfriend said she liked it the best when I used London broil because it tasted beefier. One problem I’m having RIGHT NOW is that my instant pot keeps saying burn and turning off. I already deglazed the pot and poured everything back in. I didn’t measure the corn starch when I coated the beef but it keeps sticking to the pot. Just wondering if anyone has this issue while cooking this recipe. Kinda frustrating. 

Reply

Joyce Mattoon

I'm gonna try this tonight!! I bought a package of carne asada meat, already sliced!! I hope it'll work. I'm wondering if thickening the sauce with corn starch at the end instead of when searing the beef, would work. This recipe sounds awesome!!

Reply

Hi Joyce, thanks for stopping by! Let me know how did you like it.

Reply

Stephen M

Great recipe. I used arrowroot instead of corn starch. Its healthier. I did get an instapot burn message because of the thickness and ended up slow cooking. I'll likely add the thickener after the pressure cook next time.

Reply

Ina

Super flavorful and delicious dish. Also, very easy to make, i added some extra garlic and it is yummy. Love your recipes, especially the pressure cooker are very interesting! Thanks for sharing. Highly recommend this dish, actually is one of the best IP dish I have made)))

Reply

Thank you Ina!

Reply

Carla

Did you add the broccoli in the instant pot or after it was cooked?

Reply

After it was cooked, on saute mode.

Reply

Jason Ligon

Do you turn off heat after cook time or natural release time? Thanks

Reply

I usually do NPR, but both work just fine.

Reply

KristinsMommy

It's tasty but if I make it again it will be without the red pepper. It's too spicy for me and the kids.

Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.