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Instant Pot Mongolian Beef Recipe

My easy recipe for Instant Pot Mongolian Beef with a flavorful homemade sauce will fool your family into thinking they are eating Chinese takeout. It’s a weeknight wonder!

My husband often complains that I make the same recipes — or at least variations of the same foods and flavors. I’ve been working hard on “jumping out” of my comfort zone and experimenting with new recipes to spice things up come dinnertime.

Instant Pot Mongolian Beef Photo

I love Chinese food and so does my family; however, my husband isn’t always convinced on my home takeout. So when he saw “Mongolian beef” on the menu board he raised an eyebrow. I know he had doubts in this meal; however, he never said it out loud.

As it came closer to dinner being ready, our home started to fill with the smell of a sweet and savory beef sauce — I could see my husband perk up. At that moment, I knew this recipe for Instant Pot Mongolian Beef was going to be a winner.

Instant Pot Mongolian Beef Picture

A little insider info — everything that is photographed for the blog is normally dinner that evening. I’ll try to cook dinner a little earlier then normal so that I have ample time before serving dinner.

We always have dinner together as a family. It’s a bit chaotic, but it’s how both my husband and I were raised and we feel it’s very important to sit as a family each and every night. Very rarely do we not sit and have dinner together.

Instant Pot Mongolian Beef Image

One the rare occasions that my husband works late, my 4-year old cries that daddy isn’t eating dinner and he insists on waiting to eat with him. However, his stomach always wins that battle.

Since this meal made a lot I served the kids and my husband and then I photographed “dinner.” A few bites in and everyone was raving. My 1.5 year old was already done with the beef I served her by the time I sat down to eat. I had to go back and get a second helping of beef for her.

Instant Pot Mongolian Beef Pic

Because the kids were eating this I lessened the amount of red pepper flakes in the recipe. If you like it spicy you can add more. Just remember — it’s always better to add less than make it too spicy and inedible.

I paired this meal with white rice, steamed broccoli (great way to get the kids to eat it — just pour some of the extra Mongolian Beef sauce on top of it), vegetable egg rolls, and my sesame cucumber salad.

File 1 - Instant Pot Mongolian Beef

I hope your family loves this meal as much as mine did!

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Instant Pot Mongolian Beef Photo

Instant Pot Mongolian Beef Recipe

Katie Jasiewicz
My easy recipe for Instant Pot Mongolian Beef with a flavorful homemade sauce will fool your family into thinking they are eating Chinese takeout. It’s a weeknight wonder!
4.67 from 3 votes
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Cuisine Asian
Servings 4
Calories 484 kcal

Ingredients
  

  • 1 1/2 pounds Flank Steak cut across the grain
  • 5 tablespoons Cornstarch divided
  • 1 tablespoon Grapeseed Oil
  • 8 cloves Garlic minced
  • 2 tablespoons Fresh Ginger minced
  • 1 1/4 cups Water divided
  • 1/2 cup Brown Sugar
  • 1 tablespoon Sesame Oil
  • 1/2 cup Low Sodium Soy Sauce
  • 1/4 teaspoon Crushed Red Pepper Flakes
  • 1 small White Onion quartered
  • 1/2 cup Shredded Carrots
  • 2 Green Onions thinly sliced (for garnish)
  • 1 teaspoon Sesame Seeds for garnish

Instructions
 

  • Press the “sauté” button on the Instant Pot. Wait for the Instant Pot to read “HOT”.
  • While the Instant Pot preheats, add the sliced beef into a large gallon size baggie.
  • Sprinkle 2 tablespoons cornstarch over the beef. Seal the bag and shake well until the beef is coated.
  • Once the Instant Pot reads “HOT” on the screen, pour the grape seed oil in the pot. Then add the beef and sauté for 3 minutes, stirring frequently.
  • While the beef cooks, add the minced garlic, minced ginger, water, brown sugar, sesame oil, low-sodium soy sauce, and red pepper flakes to a large bowl. Whisk until smooth and then pour on top of the beef.
  • Add the onions and shredded carrots to the Instant Pot. Mix well, then close the lid and “seal the pressure valve”.
  • Select the “manual” setting for 8 minutes. Once it is done let it sit for 10 minutes for a “natural release”.
  • While the beef cooks make a cornstarch slurry with the 3 tablespoons cornstarch and the 1/2 cup of water. Set to the side.
  • Carefully, let the remaining pressure out of the pot, remove the lid, and cancel the cooking time. Then select “sauté”.
  • Stir the beef and add half the cornstarch slurry. Mix until thick. Add additional slurry if needed to thicken the sauce.
  • Serve with rice and steamed veggies and garnish beef with sliced green onions and sesame seeds.
  • Enjoy.

Notes

  • It’s best to prep the garlic and ginger ahead of time to ensure the beef doesn’t burn/overcook.

Nutrition

Calories: 484kcalCarbohydrates: 24gProtein: 39gFat: 16gSaturated Fat: 4gSodium: 1176mgFiber: 1gSugar: 28g
Keyword Asian, Beef, Dinners, Easy Dinners, Family Meals and Snacks, Instant Pot, Onions
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