If you are craving a dish that combines savory, sweet, and just a little kick of heat all in one bowl, this Instant Pot Mongolian Beef Recipe is going to become your new go-to. Tender strips of flank steak coated in a luscious, slightly sticky sauce cooked to perfection in the Instant Pot make this recipe both quick and incredibly satisfying. It’s one of those meals that feel like a special treat but come together with surprising ease, making it perfect for weeknights or whenever you want a comforting, flavorful dinner without hours in the kitchen.
Ingredients You’ll Need
The beauty of this Instant Pot Mongolian Beef Recipe lies in its simplicity. Each ingredient plays a vital role in building the dish’s rich flavor and satisfying texture, while also keeping preparation straightforward and approachable.
- Flank steak (1 pound): Thinly sliced to about ¼ inch, giving you tender, quick-cooking beef that soaks up all the sauce.
- Cornstarch (3 tablespoons): This helps create a velvety coating on the beef and thickens the sauce beautifully.
- Low-sodium soy sauce (½ cup): Adds the perfect salty umami base without overpowering the other flavors.
- Water (½ cup): Balances the soy sauce’s saltiness and helps create the right cooking environment in the Instant Pot.
- Brown sugar (¼ cup): For that signature sweet note that complements the savory beef.
- Garlic (2 cloves, minced): Offers deep, aromatic warmth.
- Grated ginger (1 teaspoon): Brings a zesty brightness that brightens up the whole dish.
- Red pepper flakes (½ teaspoon): Adds just the right amount of heat to keep things interesting.
- Olive oil (2 tablespoons): For searing the beef to lock in flavor and create a slight crust.
- Broccoli florets (2 cups): Provides crunch, a pop of color, and a fresh contrast to the rich sauce.
- Green onion and sesame seeds (optional): These garnishes elevate the dish with freshness and a little nuttiness.
How to Make Instant Pot Mongolian Beef Recipe
Step 1: Prepare and Tenderize the Beef
Start by tossing your thinly sliced flank steak with cornstarch in a medium bowl or plastic bag until the beef is lightly coated. Letting the beef rest at room temperature for at least 15 minutes before cooking is a secret trick to tenderizing the meat and ensuring even cooking. This step might feel small, but it makes all the difference in the dish’s texture.
Step 2: Whisk Together the Sauce
While your beef is resting, mix together soy sauce, water, brown sugar, garlic, ginger, and red pepper flakes in a small bowl. This combination brings together the sweet, salty, and spicy notes that define the sauce for the Instant Pot Mongolian Beef Recipe. Taking a moment here ensures your sauce is well balanced and ready to meld with the beef brilliantly.
Step 3: Sear the Beef in the Instant Pot
Turn your Instant Pot to the Sauté function and add olive oil. Once hot, add the beef, being careful not to overcrowd the pot—searing in batches if necessary. Sear each side for about 2 minutes until it gets a lovely browned crust. This step locks in juices and maximizes flavor, giving you that restaurant-quality caramelization right at home.
Step 4: Add and Combine the Sauce
Pour the prepared sauce over the seared beef and stir gently to coat each slice. Letting the beef mingle with the sauce before pressure cooking helps infuse those flavors into every bite, setting the stage for the rich, glossy finish this dish is known for.
Step 5: Layer the Broccoli on Top
Add the broccoli florets on top of the beef without stirring them into the sauce—this keeps their texture intact during pressure cooking. The broccoli offers a fresh, slightly crisp contrast that balances the tender, saucy beef perfectly.
Step 6: Pressure Cook to Perfection
Secure the lid and set your Instant Pot’s valve to sealing. Pressure cook on Manual for just 1 minute. This short cooking time ensures the beef is tender without getting overcooked and the broccoli retains its vibrant green color and crunch.
Step 7: Garnish and Serve
Once the cooking cycle finishes, release the pressure carefully. Top your dish with sliced green onions and a sprinkle of sesame seeds for a fresh, nutty finish. Serve the Instant Pot Mongolian Beef Recipe immediately while warm and saucy–it’s pure comfort in every bite.
How to Serve Instant Pot Mongolian Beef Recipe
Garnishes
Fresh green onions and toasted sesame seeds are the perfect finishing touches. They add a burst of color and subtle crunch that complements the richness of the beef and sauce. Don’t skip this step as it elevates not just the look but also the overall flavor profile.
Side Dishes
Serve this Mongolian beef alongside steamed jasmine rice or fluffy white rice to soak up all the delectable sauce. For a low-carb option, cauliflower rice works wonderfully as well. You can also pair with a simple stir-fried vegetable medley or even crisp spring rolls for a full Asian-inspired meal.
Creative Ways to Present
For a fun twist, try serving the beef over warm hoagie rolls with shredded lettuce to transform it into a sandwich-style dish. Alternatively, spoon it over a bed of rice noodles for a noodle bowl vibe, garnished with fresh cilantro and a squeeze of lime for brightness. These creative presentations keep your meals exciting with every serving.
Make Ahead and Storage
Storing Leftovers
Leftover Mongolian beef stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making it even more delicious the next day. Just be sure to refrigerate promptly to keep the beef tender and fresh.
Freezing
If you want to make this dish ahead for busy nights, freezing is a great option. Place cooled beef and sauce in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating, ensuring you don’t sacrifice that tender texture.
Reheating
When ready to enjoy your saved Instant Pot Mongolian Beef Recipe, reheat gently over medium heat in a skillet or microwave until warmed through. Adding a splash of water or broth during reheating can help loosen the sauce if it has thickened too much in the fridge.
FAQs
Can I use a different cut of beef?
Absolutely! While flank steak is preferred for its tenderness and cook time, you can use skirt steak or sirloin sliced thinly. Just adjust the cooking time slightly to prevent toughness.
Is this recipe spicy?
The red pepper flakes add a gentle heat that’s perfectly balanced by the sweet brown sugar. If you prefer less spice, reduce or omit the red pepper flakes without losing the dish’s signature flavor.
Can I make this recipe without an Instant Pot?
Yes. You can recreate this on the stovetop by searing the beef, adding the sauce, cooking the broccoli separately, and simmering everything together until the sauce thickens. The Instant Pot just speeds the process and seals in flavors beautifully.
What can I substitute for cornstarch?
If you don’t have cornstarch, arrowroot powder or tapioca starch work well as thickening agents and will give a similar glossy finish to the sauce.
Can this recipe be made gluten-free?
Definitely! Use a gluten-free soy sauce or tamari, and ensure any other ingredients like brown sugar or sesame seeds are gluten-free certified to keep the dish safe for gluten sensitivities.
Final Thoughts
This Instant Pot Mongolian Beef Recipe is truly one of those gems that I keep coming back to when I want a delicious meal without fuss. The combination of tender beef, sticky sweet sauce, and bright fresh broccoli creates a satisfying balance that feels indulgent yet wholesome. Give it a try, and I promise you’ll fall in love with how easy and flavorful a weeknight dinner can be.
Print
Instant Pot Mongolian Beef Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian
Description
This Instant Pot Mongolian Beef recipe is a quick and flavorful dish featuring tender flank steak coated in a sweet and savory sauce made from soy sauce, brown sugar, garlic, and ginger. Enhanced with broccoli florets and garnished with green onions and sesame seeds, this meal comes together effortlessly with the pressure cooking technique, making it perfect for a delicious weeknight dinner.
Ingredients
Beef Preparation
- 1 pound flank steak, sliced very thin (¼-inch)
- 3 tablespoons cornstarch
Sauce
- ½ cup low-sodium soy sauce
- ½ cup water
- ¼ cup brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- ½ teaspoon red pepper flakes
Other Ingredients
- 2 tablespoons olive oil
- 2 cups broccoli florets
- Green onion, chopped (optional, for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Coat the Beef: Add the thinly sliced flank steak and cornstarch to a medium bowl or plastic bag and toss until the beef is evenly coated. Allow the beef to rest at room temperature for at least 15 minutes to help tenderize it and bring it up to room temperature.
- Prepare the Sauce: In a small bowl, whisk together the low-sodium soy sauce, water, brown sugar, minced garlic, grated ginger, and red pepper flakes until well combined. Set aside.
- Sear the Beef: Turn the Instant Pot to the Sauté function and heat the olive oil. Once hot, add the beef in batches to avoid overcrowding. Sear each batch for 2 minutes on one side, then flip and sear for another 2 minutes until browned.
- Add the Sauce: Pour the prepared sauce into the Instant Pot with the seared beef, stirring gently to combine the beef and sauce thoroughly.
- Add the Broccoli: Place the broccoli florets on top of the beef and sauce, making sure not to stir or mix the broccoli into the sauce.
- Pressure Cook: Secure the lid on the Instant Pot and set the valve to the sealing position. Cook on Manual Pressure for 1 minute.
- Garnish and Serve: Once cooking is complete and the pressure is safely released, open the lid. Garnish with chopped green onions and sesame seeds if desired. Serve immediately for best flavor.
Notes
- Use low-sodium soy sauce to control the saltiness of the dish and make it healthier.
- For a spicier dish, increase the amount of red pepper flakes or add fresh chili slices.
- Be sure not to overcrowd the Instant Pot when searing the beef to ensure proper browning.
- Let the pressure release naturally for a few minutes after cooking, then perform a quick release to prevent overcooking.
- Thinly slicing the flank steak is critical for tenderness and quick cooking.
- Serve with steamed rice or noodles to complete the meal.
