There’s something so irresistibly satisfying about this Instant Pot Mongolian Beef Recipe that makes it better than any takeout you’ve tried. The tender, flavorful beef pairs perfectly with a luscious sauce that comes together in just 30 minutes—making it a total weeknight winner.
Why You’ll Love This Recipe
- Quick and Convenient: You get tender Mongolian beef ready in about 30 minutes using the Instant Pot.
- Better Than Takeout: The homemade sauce is vibrant and fresh, far surpassing restaurant versions.
- Customizable Side Options: Serve with rice, quinoa, or even cauliflower rice for a lighter meal.
- Simple Ingredients: Easy-to-find staples that combine to make incredible flavors.
Ingredients You’ll Need
The ingredients for this Instant Pot Mongolian Beef Recipe work like a dream together—the fresh garlic and ginger bring zing, the soy sauce adds umami depth, and the broccoli adds a nice crunch. Let me help you pick the best kitchen staples for this dish.
- Flank steak: I love flank because it’s lean and slices thinly, staying tender after pressure cooking.
- Soy sauce or Tamari: Go low-sodium to avoid oversalting, or use coconut aminos for a gluten-free twist.
- Fresh garlic: Minced, it brightens the sauce and adds great aroma—don’t use pre-minced in a jar if you can help it.
- Fresh ginger root: Grated ginger really wakes up the dish—I learned that using powder just isn’t the same!
- Water or beef broth: Broth adds extra savory richness, but water works fine for a quicker pantry-based fix.
- Honey: This balances the saltiness with a subtle sweetness—feel free to add a bit more if you like it sweeter.
- Tapioca starch or cornstarch: This thickens the sauce perfectly without clumps; make a slurry by mixing with cold water.
- Broccoli florets: Cutting them small helps them cook evenly and stay crisp-tender.
- Green onions: I sprinkle these on top at the end for a fresh, colorful bite.
- Sesame seeds, red pepper flakes, or sriracha: Totally optional but adds a lovely finishing touch if you want a bit of heat or nuttiness.
Variations
This Instant Pot Mongolian Beef Recipe is great for tweaking so you can really make it your own. I like to switch up the veggies or swap the base grain depending on what I have on hand.
- Spicy kick: Once, I added extra sriracha right into the sauce and it gave it a fantastic fiery zip my family loved.
- Veggie swaps: Try replacing broccoli with snap peas or bell peppers for a different crunch and color.
- Low-carb option: Serve over cauliflower rice instead of quinoa or brown rice for a lighter dinner.
- Protein swap: Ground beef works in a pinch, though I do prefer flank for the authentic beefy texture.
How to Make Instant Pot Mongolian Beef Recipe
Step 1: Prep and Sear the Beef
Start by slicing the flank steak thinly against the grain—this makes such a difference in tenderness. Turn your Instant Pot to sauté mode and add a splash of oil (I like sesame for extra flavor). When it’s hot and shimmering, sear the beef in batches, 1–2 minutes per side. Avoid overcrowding; otherwise, the meat steams instead of browns. I discovered this trick the hard way—browned bits add so much flavor!
Step 2: Mix Sauce and Pressure Cook
While searing, whisk together the soy sauce, grated ginger, minced garlic, and water or broth. After the beef is browned, cancel the sauté function and pour the sauce over. Seal the Instant Pot lid and set the valve to sealing. Pressure cook on high for 8 minutes—you’ll notice it takes a few minutes to come to pressure before the timer starts. This infuses the beef with flavor and keeps it super tender.
Step 3: Thicken Sauce with Broccoli
After quick-releasing the pressure carefully (tip: cover the vent with a towel to catch steam and noise), remove the lid. Whisk together the tapioca starch or cornstarch with cold water to make a slurry, then add it along with honey and chopped broccoli into the pot. Hit sauté again, stirring frequently until the sauce thickens beautifully and the broccoli turns bright green and tender—usually 4 to 6 minutes. If you want a thicker sauce, just add a little more slurry and cook for another minute.
Step 4: Serve and Garnish
Spoon your Mongolian beef over your choice of cooked quinoa, brown rice, jasmine rice, or even cauliflower rice. Sprinkle with sliced green onions, sesame seeds, and a pinch of red pepper flakes if you like some heat. Trust me—these final touches elevate the meal to restaurant-quality right at your kitchen table.
Pro Tips for Making Instant Pot Mongolian Beef Recipe
- Slice Thin Against the Grain: This simple step keeps the beef tender instead of chewy—don’t skip it.
- Don’t Overcrowd the Pot: Sear beef in batches so it caramelizes instead of steaming, adding richer flavor.
- Use Fresh Garlic and Ginger: It makes the sauce lively and aromatic, which pre-minced versions just can’t match.
- Make a Smooth Slurry: Mix starch with cold water first to avoid clumps and get the perfect sauce thickness.
How to Serve Instant Pot Mongolian Beef Recipe
Garnishes
I always add thinly sliced green onions right at the end—something about that fresh crunch pairs so well with the rich sauce. A sprinkle of toasted sesame seeds adds nuttiness, and if you love a little heat, a dash of red pepper flakes or a drizzle of sriracha never disappoints. These small touches make a big difference!
Side Dishes
Serving this Instant Pot Mongolian Beef Recipe over fluffy brown rice or protein-packed quinoa works perfectly. On lighter days, I lean towards cauliflower rice, which absorbs the sauce beautifully without adding extra carbs. Steamed baby bok choy or a quick cucumber salad on the side also freshen up the meal.
Creative Ways to Present
For a special occasion, I like to plate the Mongolian beef over a bed of jasmine rice molded into small bowls, topped with the beef and veggies, then garnish with microgreens and a few toasted sesame seeds for a restaurant feel. It’s surprisingly simple but looks so elegant when guests arrive.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge and they last about 3 to 4 days. The beef retains its tenderness nicely, and the sauce thickens even more overnight, which I actually enjoy—just give it a quick stir before reheating.
Freezing
Freezing this Mongolian beef works well, too. I portion it into freezer-safe containers and it keeps well for up to 3 months. When ready, thaw overnight in the fridge for best results before reheating gently.
Reheating
Reheat the beef gently in a skillet over low heat or in the microwave with a splash of water or broth to loosen the sauce. Stir frequently to prevent the sauce from burning or sticking. Reheated broccoli can get a tad softer, so add extra fresh veggies if you like a bit more crunch next time.
FAQs
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Can I use another cut of beef instead of flank steak?
Absolutely! Skirt steak or sirloin can be good substitutes because they’re flavorful and cook quickly. Just be sure to slice thinly against the grain to keep the beef tender.
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Is it necessary to use the Instant Pot for this recipe?
While the Instant Pot speeds up the cooking process and keeps the beef tender, you could adapt this Mongolian beef for stovetop cooking by adjusting the cooking times. However, the pressure cooker really helps infuse flavors quickly and tenderizes the meat beautifully.
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Can I make this recipe gluten-free?
Yes! Just swap regular soy sauce for tamari or coconut aminos, which are naturally gluten-free. Also, double-check your cornstarch or tapioca starch to be sure it’s gluten-free.
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How do I prevent the beef from overcooking?
Pressure cooking at 8 minutes with flank steak is just right if you slice it thin and sear first. Overcrowding during searing or slicing too thick can make the beef tougher, so stick with thin slices and sear in batches to avoid steaming.
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Can I add other vegetables?
Definitely! Snap peas, bell peppers, or mushrooms work well. Just add veggies that don’t require long cooking times after pressure cooking, so they stay crisp and fresh.
Final Thoughts
This Instant Pot Mongolian Beef Recipe is one of those meals I turn to when I want something delicious and comforting without a ton of fuss. I absolutely love how tender the beef turns out and how everything comes together so quickly. I’m pretty sure once you try it, your family will be asking for it again and again—so don’t wait, get cooking and surprise everyone with this flavorful homemade classic!
Print
Instant Pot Mongolian Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian
Description
This Instant Pot Mongolian Beef recipe delivers tender, flavorful beef in just 30 minutes, perfect for a quick homemade meal that’s better than takeout. Paired with your choice of rice or quinoa and fresh broccoli, it boasts a savory garlic-ginger sauce thickened to perfection.
Ingredients
Main Ingredients
- 2 cups uncooked quinoa, white rice, jasmine rice, cauliflower rice, or brown rice for serving
- 1–2 tablespoons olive oil or sesame oil
- 1 1/2 pounds flank steak
- 1/3 cup low-sodium soy sauce, Tamari or coconut aminos
- 4 cloves fresh garlic, minced
- 1 teaspoon fresh ginger root, grated
- 1/2 cup water or beef broth
- 2 tablespoons honey
- 2 tablespoons tapioca starch or cornstarch
- 2 cups broccoli florets, chopped small
- 4 stalks green onions
- Sesame seeds, red pepper flakes, or sriracha sauce (optional toppings)
Instructions
- Cook the rice or quinoa: Prepare the brown rice, quinoa, or your chosen grain according to package instructions, then set aside.
- Prepare the steak: Slice the flank steak thinly against the grain to ensure tenderness, then set aside.
- Sear the steak: Set the Instant Pot to sauté mode and heat the olive or sesame oil until shimmering. In 2-3 batches, sear the steak pieces for 1-2 minutes on each side to develop caramelized browned bits, avoiding overcrowding to prevent steaming.
- Mix the sauce: While searing, whisk together soy sauce (or Tamari/coconut aminos), minced garlic, grated ginger, and water or beef broth in a bowl.
- Pressure cook the beef: Cancel sauté mode, pour the sauce over the browned steak in the Instant Pot, lock the lid, seal the pressure valve, and cook on high pressure for 8 minutes. Allow 5-7 minutes for the pot to come to pressure before the countdown.
- Prepare the slurry: Whisk 2 tablespoons of cold water with 2 tablespoons of cornstarch or tapioca starch in a small bowl.
- Release pressure and thicken sauce: Quick-release the pressure carefully by moving the valve to venting, using a towel to protect from steam. Remove lid, add honey, broccoli florets, and the slurry mixture, then turn on sauté mode again. Stir frequently to thicken the sauce and steam the broccoli for 4-6 minutes until crisp-tender and sauce has thickened.
- Adjust thickness if needed: For a thicker sauce, mix another tablespoon of starch with water and add to the pot, sauteing for an additional minute.
- Serve: Plate the Mongolian Beef over your cooked rice or quinoa, and garnish with chopped green onions, sesame seeds, and optional red pepper flakes or sriracha for heat.
Notes
- Sear the steak first to develop deep, caramelized flavor.
- Slice the beef thinly against the grain to keep it tender and avoid chewiness.
- Use fresh garlic and ginger to make the sauce vibrant and aromatic.
- Don’t skip the cornstarch slurry; it thickens the sauce perfectly with a smooth texture.
- Steam the broccoli just until bright green to keep a crisp-tender texture.
- Overcrowding the pot when searing the steak causes steaming instead of browning.
