Name: Instant Pot Mongolian Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 pounds flank steak, thinly sliced against the grain; 1/4 cup cornstarch; 2 tablespoons vegetable oil, divided; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 cup low-sodium soy sauce; 3/4 cup brown sugar, packed; 1 cup water; 1/2 teaspoon crushed red pepper flakes (optional); 4 green onions, sliced (plus extra for garnish); 2 teaspoons toasted sesame oil; 1 tablespoon sesame seeds (optional, for garnish)

Hey y’all! If you’re craving a takeout classic with melt-in-your-mouth beef and a sweet-savory glaze, this Instant Pot Mongolian Beef has your weeknight dinner dreams covered. It’s quick, incredibly tasty, and perfect for family meals, busy nights, or even impressing guests with minimal effort. The flavors are rich and bold, and your pressure cooker makes it fork-tender in a flash. Let’s get cooking!

Why You’ll Love This

Fast weeknight meal—ready in about 30 minutes from start to finish.
Perfectly tender beef with a silky, flavorful sauce.
Uses everyday pantry ingredients—no specialty shopping required.
Kid-friendly and customizable for picky eaters.
It’s as delicious as takeout, but fresher and healthier!

Ingredients

1.5 pounds flank steak, thinly sliced against the grain
1/4 cup cornstarch
2 tablespoons vegetable oil, divided
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 cup low-sodium soy sauce
3/4 cup brown sugar, packed
1 cup water
1/2 teaspoon crushed red pepper flakes (optional)
4 green onions, sliced (plus extra for garnish)
2 teaspoons toasted sesame oil
1 tablespoon sesame seeds (optional, for garnish)

Directions

Step 1: Prep the Steak

Pat 1.5 pounds of flank steak dry with paper towels, then slice thinly against the grain. Toss the strips in a large bowl with 1/4 cup cornstarch until evenly coated. Set aside.

Step 2: Sauté Aromatics

Set the instant Pot to “Sauté” mode. Add 1 tablespoon of vegetable oil. Once hot, add 4 cloves of minced garlic and 1 tablespoon grated ginger; stir for about 30 seconds until fragrant.

Step 3: Sear the Beef

Add half of the steak strips and brown for 1-2 minutes. Remove and repeat with the second tablespoon of oil and the remaining beef. Return all beef to the pot.

Step 4: Add Sauce Ingredients

Pour 1 cup soy sauce, 3/4 cup brown sugar, 1 cup water, and 1/2 teaspoon crushed red pepper flakes (if using) into the pot. Stir well, scraping up any browned bits from the bottom.

Step 5: Pressure Cook

Secure the lid, set to “Sealing,” and cook on Manual/High Pressure for 8 minutes. Once done, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.

Step 6: Finish & Serve

Stir in 2 teaspoons toasted sesame oil and 4 sliced green onions. Let the sauce thicken for 5 minutes (use “Sauté” if needed for a thicker sauce). Serve hot, garnished with more green onions and sesame seeds.

Notes

Slice beef thin for optimal tenderness—freezing for 20 minutes before slicing can help.
Use low-sodium soy sauce to prevent the dish from becoming too salty.
Add extra cornstarch slurry if you prefer a thicker sauce: mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during sauté mode.

Variations

Chicken Mongolian: Swap sliced chicken breast or thighs for beef, adjusting cook time to 6 minutes.
Vegetarian Twist: Use strips of portobello mushrooms or tofu in place of beef.
Spicy Mongolian Beef: Double the red pepper flakes or add sriracha to taste.

Required Equipment

6-quart or larger instant Pot/pressure cooker
Sharp chef’s knife
Cutting board
Mixing bowls
Tongs or spatula
Measuring cups and spoons

Storage Instructions

Let leftovers cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, freeze in a sealed freezer-safe bag or container for up to 2 months. Reheat gently on the stovetop or microwave, adding a splash of water if needed.

Serving Suggestions & Pairings

Serve over fluffy steamed jasmine or basmati rice.
Pair with stir-fried broccoli, snap peas, or baby bok choy.
Add a side of crunchy Asian slaw or spring rolls for a complete feast.

Pro Tips

Cut the steak against the grain to maximize tenderness.
Don’t skip browning the meat—it adds incredible depth of flavor.
Garnish generously with green onions and sesame seeds for restaurant-worthy presentation.

Frequently Asked Questions

1. Can I use a different cut of beef?

Yes! Skirt steak or sirloin also works well—just slice thinly for best results.

2. Does this recipe work in a slow cooker?

Absolutely. Sear the beef first, then cook on low for 4-5 hours or high for 2-3 hours until tender.

3. Can I make this recipe gluten-free?

Yes, simply swap regular soy sauce for a gluten-free tamari or coconut aminos.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4-6 people

Instant Pot Mongolian Beef

Why You’ll Love This

Ingredients