Move over P.F. Chang's! If you're in the mood for some delicious and easy Chinese takeout, look no further than this fantastic Instant Pot Mongolian Beef recipe! The beef is cooked to perfection and is so savory and delicious that it will leave you and your whole family wanting more.
This homemade Mongolian beef recipe is sure to make dinner time a breeze! Even if you are not a particularly good cook, this Chinese food dish is so easy that anyone can make it. The tender meat has so much flavor that this dinner is sure to become one of your favorite instant pot recipes.
Plus, this delicious meal is perfect for a quick weeknight dinner after a busy day and only requires simple ingredients that you likely already have in your pantry. So what are you waiting for? Give this easy recipe a try tonight and see for yourself how amazing it is!
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Flank steak - Mongolian beef is most commonly made with flank steak, although you could use sirloin or New York strip if you prefer.
- Corn starch - This helps absorb extra moisture on the surface of the steak so it gets a crisp edge. It also helps thicken the sauce.
- Soy sauce - Soy sauce adds a salty umami flavor to the beef. We're using low sodium soy sauce.
- Light brown sugar - Brown sugar adds a hint of sweetness to the sauce.
- Fresh garlic, minced
- Grated ginger
- Red pepper flakes - Red pepper flakes add just a bit of heat– feel free to use as much or as little as you like. You can also substitute sriracha if you prefer.
- Olive oil
- Broccoli florets - Broccoli is delicious with mongolian beef but you could use pretty much any vegetable you like– carrots, snap peas, bok choy.
- Green onions and sesame seeds, for garnish
How to Make Instant Pot Mongolian Beef
Get ready for the most tender beef you've ever had! Be sure to see the recipe card for full ingredients and instructions. Here's an overview of what you'll need to do.
Add the beef and cornstarch to a medium bowl (or a plastic bag) and toss to combine.
Rest. Allow the beef to sit at room temperature for at least 15 minutes– this will bring the beef to room temperature and help tenderize the meat.
Mix. In a small mixing bowl, whisk together the soy sauce, a cup of water, light brown sugar, garlic, ginger, and red pepper flakes.
Saute. Heat the Instant Pot using the Saute function by pressing the saute button. Then add the olive oil. When the oil is hot, add the beef (feel free to cook the beef in batches– you don't want to overcrowd the pot).
Sear the beef for 2 minutes and then flip it and sear for an additional 2 minutes.
Add the sauce to the pan and stir to combine the sauce and beef. Place the broccoli on top of the beef but do not mix it into the sauce!
Cook. Attach the lid and ensure the valve is in the sealing position. Set the Instant Pot to Pressure Cook Manual for 1 minute.
Garnish with green onion and sesame seeds. Serve immediately and store any leftovers in an airtight container in the fridge for up to three days.
How do you cook Mongolian Beef in the Instant Pot?
The Instant Pot is the perfect kitchen appliance for cooking Mongolian beef because it cooks the meat so quickly and easily. Plus, it results in tender and juicy beef that is packed with flavor.
To cook the beef in the Instant Pot, simply add all of the ingredients to the bottom of the pot and set it to cook on high pressure for the amount of cook time listed in the recipe.
FAQ's
Mongolian beef is so tender because it's cooked quickly in the Instant Pot. The high pressure cooks the meat quickly and evenly, resulting in juicy and flavorful beef.
Yes, it is possible to overcook beef in a pressure cooker. If you overcook the beef, it will become tough and dry. To avoid this, be sure to cook the beef for the amount of time specified in the recipe.
Yes! There is no need to use an expensive cut of meat. You can make Mongolian beef with a chuck roast. To do this, simply cut the chuck roast into small pieces and cook it in the Instant Pot according to the recipe instructions.
If you are unable to use chuck roast, you can also use another type of beef such as top round beef, skirt steak, flank steak, or sirloin steak.
How to Make Beef with the Slow Cooker Function
One of the great things about an Instant Pot is that it can do so many things. Not only can it pressure cook food, but it also has a slow cooker function. This means you can make all sorts of different dishes in your Instant Pot, including beef.
To make beef in the slow cooker function on your Instant Pot, simply add all of the ingredients to the pot and set it to cook on low for the amount of time specified in the recipe. If you do not know the specific time, the rule of thumb is about 4-6 hours.
Tips for Success
Here's how to make sure your Mongolian Beef turns out perfect!
- Don't overcook the beef: As mentioned above, if you overcook the beef it will become tough and dry. Be sure to cook the beef for the amount of time specified in the recipe.
- Natural pressure release: Once the cooking time is up, do not do a quick release. Instead, allow your instant pot to do a natural release 10 minutes before turning the valve to release the remaining pressure. This will help to ensure that the beef is cooked properly and is not tough.
Easy Sides for Pairing with Instant Pot Mongolian Beef
If you want to keep things super simple, pair your Instant Pot Mongolian Beef with a simple green salad or steamed white or brown rice. If you're up for putting in a little more effort, here are some ideas for easy side dishes that will go well with the flavors in this recipe:
- Cauliflower rice
- Green beans
- Other steamed vegetables or fresh vegetables
- Roasted Brussels sprouts
- Mashed potatoes
- Sweet potato wedges
- Sauteed kale
- Quinoa
- Roasted sweet potatoes
- Baked sweet potato
How to Store and Reheat Leftovers
Leftover Mongolian beef can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply reheat in the microwave or in a skillet over medium heat until warmed through.
You can also freeze leftover Mongolian beef for up to 3 months. To freeze, simply place the cooked beef in an airtight, freezer-safe, container and store it in the freezer.
When you're ready to eat, thaw your beef in the refrigerator overnight and reheat in the microwave or in a skillet over medium heat.
More Instant Pot Recipes
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Instant Pot Mongolian Beef
Ingredients
- 1 pound flank steak, sliced against the grain into ¼-inch strips
- 3 Tablespoons cornstarch
- ½ cup soy sauce
- ½ cup water
- ¼ cup light brown sugar
- 2 garlic cloves, minced
- 1 teaspoon fresh grated ginger
- ½ teaspoon red pepper flakes
- 2 Tablespoons olive oil
- 2 cups small broccoli florets
- Sliced green onion and sesame seeds, for garnish
Instructions
- Add the beef and cornstarch to a medium bowl (or a plastic bag) and toss to combine. Allow the beef to sit at room temperature for at least 15 minutes – this will bring the beef to room temperature and help tenderize the meat.
- In a small bowl, whisk together the soy sauce, water, light brown sugar, garlic, ginger, and red pepper flakes.
- Heat the Instant Pot using the Saute function and add the olive oil. When the oil is hot, add the beef (feel free to cook the beef in batches– you don’t want to overcrowd the pot). Sear the beef for 2 minutes and then flip it and sear for an additional 2 minutes.
- Add the sauce to the pan and stir to combine the sauce and beef.
- Place the broccoli on top of the beef but do not mix it into the sauce!
- Attach the lid and ensure the valve is in the sealing position. Set the Instant Pot to Pressure Cook Manual for 1 minute.
- Garnish with green onion and sesame seeds. Serve immediately and store any leftovers in an airtight container in the fridge for up to three days.
Notes
- Storage: Leftover Mongolian beef can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply reheat in the microwave or in a skillet over medium heat until warmed through.
- Freezing: You can also freeze leftover Mongolian beef for up to 3 months. To reheat, thaw in the refrigerator overnight and then reheat in the microwave or in a skillet over medium heat.
Toni
This quickly became a favorite meal at my house!! Seriously amazing!
GUNJAN
Such well explained and doable recipe. I am so excited to try it and serve it to my brother over the weekend.
Michelle
This was so easy to make using the IP! We don't have a PF Chang's where we live, so I was super happy to see this recipe! Thank you!
Rosemary
I can see this quickly becoming a hit at home. It looks super easy to make and we are fans of Mongolian beef at PF Chang's. Can't wait to make this recipe in our new instant pot!!
Ieva
This is the first Mongolian beef recipe I've ever tried, and I don't think I'll be looking for another one! So quick and so flavoursome - the whole family devoured it in minutes!