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Instant Pot recipe for Mongolian beef

Mongolian Beef Instant Pot recipe

This Instant Pot Mongolian Beef is so simple and can be made and on the table within 25 minutes. And, you'll get four servings for less than the price of two from your local Chinese restaurant! That's a win in my book! 

Course Dinner
Cuisine Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 1000 kcal

Ingredients

  • 2 pounds flank steak cut against the grain into 1/4″ strips (My butcher does this part for me)
  • 2 tablespoons vegetable oil
  • 4 cloves garlic minced
  • 1/4 cup soy sauce
  • 3/4 cup beef broth
  • 1/3 cup dark brown sugar
  • 1/2 teaspoon minced fresh ginger
  • 2 tablespoon cornstarch
  • 3 tablespoons water
  • 3 green onions sliced into 1-inch pieces

Instructions

  1. Pour the vegetable oil in the cooking pot and select sauté. When the oil begins to sizzle and get shimmery, brown the meat in batches until all of the meat is browned – do not crowd. Transfer meat in sections to a plate when browned.
  2. Add the garlic to the pot and sauté 1 minute. Add soy sauce, broth, brown sugar, and ginger, stirring to combine.
  3. Add browned beef and any accumulated juices to the pot. Select High Pressure and set the timer for 12 minutes using the pressure cooker button.
  4. When the pressure cooker is done, the beep will sound. Turn the pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid - you'll want to have a towel nearby to redirect the steam - it will be hot , hot, hot!
  5. Turn the Instant Pot on to sauté again. In a small bowl or cup, combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Bring the mixture to a boil, stirring constantly until the sauce thickens. Stir in the green onions and once you've got your desired consistency serve the Instant Pot beef mixture over Ling Ling rice, or noodles.