Instant Pot Mongolian Beef

A close image of a bowl of Mongolian beef with broccoli made in the Instant Pot.

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.

5 from 6 votes

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Prep: 20

Cook: 10

Total: 30

Course: Main Course

Cuisine: Chinese

Servings: servings

Calories: 329kcal

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.

Nutrition

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