If you’ve always wanted to try to make your own Mongolian beef at home but didn’t know where to start, this recipe is going to have you super happy and excited! And the best part? Making this Instant Pot Mongolian Beef means that you’ll no longer have to worry about ordering takeout ever again!
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Why is it called Mongolian Beef?
Ever wonder how a popular food item gets its name? This tasty dish is actually inspired by a popular stir fry dish from Taiwan, where it’s referred to there as Mongolian BBQ. We might make it a little different than the traditional way but it’s so delicious and good this way, too!
Instant Pot Mongolian Beef
Prep time: 5 minutes
Cook time: 15 minutes
Total: 20 minutes
Ingredients
- 1 1/2 pounds flank steak
- 1/2 cup cornstarch
- 2 tablespoons olive oil
- 3/4 cup low sodium soy sauce
- 3/4 cup dark brown sugar, you can use light brown sugar instead
- 1/2 cup low sodium beef broth
- 1 tablespoon olive oil
- 2 teaspoons white wine vinegar
- 1 teaspoon minced fresh ginger
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 4 green onions, sliced
- 1 teaspoon sesame seeds (more for the topping; optional)
HOW TO MAKE MONGOLIAN BEEF
Cut the flank steak into thin slices. Any slices that may be longer than bite-size, you can choose to cut those down to size.
In a medium sized bowl, place the steak. Over the steak, pour the cornstarch over every piece. With your hands or a large spoon, mix well until every piece of the steak is well coated.
In a medium bowl, mix together the soy sauce, beef broth, brown sugar, white wine vinegar, ginger, olive oil (1 TBSP), garlic, ginger, and the red pepper flakes.
Select the “saute” mode to the Instant Pot. Once it is hot, pour in enough olive oil to coat the bottom of the pot. If there isn’t enough oil, the cornstarch from the meat will stick to the pan, and the Instant Pot will not cook as it will “burn” the remnants on the bottom of the pan.
After the oil is hot, pour in the meat a little at a time. I suggest dividing the meat into three sections so not to crowd the meat from browning.
Brown each piece of meat. Once brown, remove from the Instant Pot, and put to the side until all of your meat is browned.
Once all of your meat is browned, turn off “saute” mode. Return all of the meat to the pot, and pour the sauce over it. Put the lid on, and in lock position. Close the sealing valve. Set the Instant Pot to High Pressure for 10 minutes. When the 10 minutes are done, do a quick pressure.
Stir in your green onions and sprinkle with sesame seeds. Pairs well over noodles, rice, or by itself!
Instant pot Mongolian beef
This Instant Pot Mongolian Beef recipe will surely love by whole family. You can have this over lunch or dinner.
Ingredients
- 1 1/2 pounds flank steak
- 1/2 cup cornstarch
- 2 tablespoons olive oil
- 3/4 cup low sodium soy sauce
- 3/4 cup dark brown sugar, you can use light brown sugar instead
- 1/2 cup low sodium beef broth
- 1 tablespoon olive oil
- 2 teaspoons white wine vinegar
- 1 teaspoon minced fresh ginger
- 3 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 4 green onions, sliced
- 1 teaspoon sesame seeds (more for the topping; optional)
Instructions
- Cut the flank steak into thin slices. Any slices that may be longer than bite-size, you can choose to cut those down to size.
In a medium sized bowl, place the steak. Over the steak, pour the cornstarch over every piece. With your hands or a large spoon, mix well until every piece of the steak is well coated.
In a medium bowl, mix together the soy sauce, beef broth, brown sugar, white wine vinegar, ginger, olive oil (1 TBSP), garlic, ginger, and the red pepper flakes.
Select the “saute” mode to the Instant Pot. Once it is hot, pour in enough olive oil to coat the bottom of the pot. If there isn’t enough oil, the cornstarch from the meat will stick to the pan, and the Instant Pot will not cook as it will “burn” the remnants on the bottom of the pan.
After the oil is hot, pour in the meat a little at a time. I suggest dividing the meat into three sections so not to crowd the meat from browning.
Brown each piece of meat. Once brown, remove from the Instant Pot, and put to the side until all of your meat is browned.
Once all of your meat is browned, turn off “saute” mode. Return all of the meat to the pot, and pour the sauce over it. Put the lid on, and in lock position. Close the sealing valve. Set the Instant Pot to High Pressure for 10 minutes. When the 10 minutes are done, do a quick pressure.
Stir in your green onions and sprinkle with sesame seeds. Pairs well over noodles, rice, or by itself!
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 522Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 108mgSodium: 1513mgCarbohydrates: 43gFiber: 1gSugar: 28gProtein: 42g
Enjoy!
More Instant Pot Recipes:
- Instant Pot Macaroni and Cheese Recipe
- Instant Pot Bourbon Chicken
- Instant Pot Keto Broccoli Cheese Soup
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About Angela Milnes
Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!
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