Instant Pot Mongolian Beef [VIDEO]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
4.94 from 66 reviews

Asian food recipes Beef Instant Pot Recipes Recipes

Cook time Cook time: 20 minutes

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 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?

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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:

  1. Toss the beef with cornstarch before cooking. Use a large ziplock bag and shake properly. 
  2. Then, heat a large skillet to medium-high heat and add the vegetable oil.
  3. 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.
  4. Once the meat is browned, remove and set aside on a plate. 
  5. 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.
  6. 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 ready in 30 minutes! Made with lots of minced garlic and fresh ginger.

Instant Pot Mongolian Beef

Instant Pot Mongolian Beef is a very easy and delicious meal you can make in just under 30 minutes.
4.94 from 66 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5 servings
Calories: 292kcal
Author: Catalina Castravet

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 vinegar
  • 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

  • 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.

Video

Nutrition

Serving: 0g | Calories: 292kcal | Carbohydrates: 28g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 1362mg | Potassium: 409mg | Fiber: 0g | Sugar: 21g | Vitamin A: 170IU | Vitamin C: 0.9mg | Calcium: 49mg | Iron: 2.3mg
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Comments

Leave a reply

Joyce Mattoon

I tried the corn starch at the end of pressure cooking. It worked fine!! Maybe the beef was not velveted, but still tender!! I'm doing it again tonight!!

Reply

Tricia Saunders

Could you substitute sugar for honey

Reply

yes, you can

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Diya

Made and tasted really good. My kids loved it too. I used sirloin steaks. Substituted regular vinegar and added chilly sauce for the flakes. Very quick and authentic!

Reply

Deborah WILLIAMS

Is there any way to change this recipe to Keto?

Reply

Use Sverve sweetener, it is great in this recipe!

Reply

Ikram

Very awesome recipe! Easy to follow and had enough instruction for me to throw in a few twists of my own. Went heavy on the red-pepper because I like my food spicy! I think I used a bit too much water but that's always my problem with IPs. I either make it too dry or too wet. But it's only been a year with IPs and I am still learning. Before IP, I knew only how to boil water and make sandwiches!

Reply

Len

Used sirloin tip instead of flank. As described, cut the slices a bit less than 1/4" (by 1/2" by about 1 1/2"). Knew that s.tip was a tough one to cook to tender but with the IP, times in this recipe used for flank were still accurate for s.tip. Super tender when all was said and done. Suggestion: after browning the strips in batches (add a bit of oil between batches), I would suggest you leave them in a bowl while using the existing water/soy/vinegar (not the suggested extra water and then toss it--you want those brown bits in the final product) to deglaze the pot. I did and still ended up with the sauce a bit too watery after adding the slurry. Maybe next time what I will do is scoop out some of that cooked sauce and use THAT mixed with the corn starch and then add it back to the mix. Other than that, an excellent recipe. Love it.

Reply

Thank you for your suggestion.

Reply

Thank you for your feedback and I am happy that you enjoyed the recipe!

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Roxane

We liked this dish, made in the instant pot. I had to cut back to 1/4c soy sauce (ran out, so used extra water), didn’t have Chile flakes so I used 1tbsp Thai chili sauce instead. I used this sauce with 3lbs of meat and 1 onion and was plenty of sauce.

Reply

Nicci D

Made this tonite- I added 10 cloves garlic already minced from a jar- powdered ginger, 1/4 cup low sodium soy sauce and 1 cup beef broth instead of water. I didn’t have flank steak so I cut up sirloin. It was amazing!!

Reply

Love all that garlic!!! so yum!

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Kristy

This recipe was delicious! Only change I made was to substitute beef broth for the water as I had some that needed to be used. The whole family loved it and there were no leftovers.

Reply

Andrea

This recipe is 100% legit!! I’ve made Asian food many times and always thought “this is missing something”....not this time! So so good!

Reply

Diane

This was a hit for dinner tonight! I used sirloin steak and added a chopped sweet onion while cooking. We topped it with toasted sesame seeds, green onions and a few drops of sesame oil with steamed broccoli on the side. Next time I might add water chestnuts, chopped peppers, celery and carrots when thickening the sauce. I am gluten free so Asian-themed dishes are often not an option but I used my GF soy sauce and it was amazing! Thanks so much!

Reply

Abby

This was awesome! I substituted rice vinegar with apple cider vinegar and didn’t use lite soy sauce. I double the corn starch slurry because I like my sauce extra thick. Paired it with some jalapeño bacon cream cheese wontons in my Instant pot vortex! Will make again!

Reply

Happy that you loved it!

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Sarah

You can also make this in the crockpot. I have many times all the same ingredients and cook on high for 3 or 4 hours or you can cook on low all day!

Reply

Janelle

Absolutely delicious! Everyone in my family had at least seconds. My 3 year old had thirds. I used half the red pepper flakes and regular soy sauce, lessening the amount. Mongolian beef is my husband's favorite Chinese dish. I had never made it before, and I had never made flank steak before. I will definitely make this again!

Reply

Thank you for your review!

Reply

CHERYL McGUIRE

Sooooo good!!!!

Reply

Happy that you liked it, thanks for the feedback!

Reply

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