Ready for a dinner that’s faster than takeout and way more flavorful? This Instant Pot Mongolian Beef is a total lifesaver on busy weeknights. It’s sweet, saucy, and comes together with minimal effort—and trust me, the leftovers are even better the next day (if you have any!).
Why You’ll Love This Recipe
This was one of the first recipes I mastered when I got my Instant Pot, and it’s been a dinnertime MVP ever since. It’s one of those magical meals that feels indulgent but is secretly easy—and my kids devour it every time.
- Quick and easy – just 10 minutes of active prep
- Better than takeout flavor—with ingredients you can trust
- Perfect over rice, noodles, or steamed veggies
- Family-friendly and crowd-approved
- Freezer-friendly for make-ahead magic
Ingredients Breakdown
Essentials
- 1.5 lbs flank steak, thinly sliced against the grain
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 2/3 cup brown sugar (light or dark)
- 1 tablespoon cornstarch
- 1 tablespoon water (for cornstarch slurry)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons sesame oil
- 2 green onions, sliced (for garnish)
- Cooked white rice or noodles, for serving
Pro Tips
- Swap flank steak for sirloin or skirt steak—whatever’s on sale!
- Add a pinch of red pepper flakes for a spicy kick
- Fresh ginger adds depth, but ground ginger works in a pinch
- Double the sauce if you love it extra saucy (we do!)
Step-by-Step Instructions
- In a small bowl, whisk together soy sauce, water, brown sugar, garlic, and ginger. Set aside.
- Turn your Instant Pot to sauté mode. Add sesame oil and let it heat for a minute.
- Add sliced beef and sauté for 2–3 minutes until just browned (you may need to do this in batches).
- Pour in the sauce mixture, stir to coat the beef, and turn off sauté mode.
- Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Once done, do a quick release. Carefully remove the lid when the pin drops.
- Make a slurry by mixing 1 tablespoon cornstarch with 1 tablespoon water in a small bowl.
- Turn on sauté mode again, add the slurry to the pot, and cook for 2–3 minutes until the sauce thickens.
- Serve hot over rice or noodles. Garnish with green onions and enjoy!
Chef’s Tips and Tricks
- Slice the beef thinly across the grain—this ensures tenderness.
- Freeze the flank steak for 20 minutes before slicing—it makes cutting sooo much easier!
- Don’t overcook the beef—it only needs a few minutes to brown.
- Use low-sodium soy sauce to manage salt levels, especially if serving kids.
Recipe Variations and Serving Suggestions
- Add steamed broccoli or snap peas right after pressure cooking for a veggie boost
- Serve with jasmine or basmati rice, or sub in cauliflower rice for a low-carb option
- Top with toasted sesame seeds for extra texture
- Turn leftovers into Mongolian Beef tacos—trust me, it’s incredible!
FAQs
Can I make this recipe without an Instant Pot?
You sure can! Just follow the same steps in a skillet on the stove. Simmer the beef with the sauce for 25–30 minutes—or until tender—then thicken with the cornstarch slurry.
Can this be made ahead of time?
Absolutely. This reheats beautifully, and the flavors deepen overnight. Store covered in the fridge for up to 4 days or freeze for up to 3 months.
Is this spicy?
Nope, it’s sweet and savory! But you can spice it up with red pepper flakes, sriracha, or chili oil.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1.5 lbs flank steak, thinly sliced
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 2/3 cup brown sugar
- 1 tablespoon corn starch
- 1 tablespoon water (for slurry)
- 3 garlic cloves, minced
- 1 tsp grated fresh ginger
- 2 tbsp sesame oil
- 2 green onions, sliced
- White rice or noodles, cooked
Instructions:
- Whisk soy sauce, water, sugar, garlic, and ginger in a bowl.
- Set Instant Pot to sauté mode, add sesame oil and brown beef slices.
- Pour sauce into the pot. Cancel sauté. Lock lid and cook on high pressure for 10 minutes.
- Quick release, then stir in cornstarch slurry. Sauté until thickened (2–3 minutes).
- Serve over rice or noodles, garnished with green onions.
Nutrition: 380 calories per serving
Did you try this recipe? I’d love to hear how it turned out! Leave a comment below, tag @thekitchensaid on Instagram, or share a photo on Pinterest so we can all drool over those saucy bites!
