Instant Pot Mongolian Beef: A Weeknight Wonder with Takeout Vibes
Some nights just call for a cozy dinner that feels like a big warm hug—and Instant Pot Mongolian Beef does exactly that! Inspired by the classic restaurant favorite, this recipe delivers all the rich, saucy, and slightly sweet flavors you love but made right in your own kitchen (and in way less time, thanks to the Instant Pot!).
If takeout-worthy flavor in under 30 minutes sounds like your kind of weeknight, this one’s for you!
Why You’ll Love This Recipe
- Fast & Convenient: Your Instant Pot does all the heavy lifting, which means less time in the kitchen and more time enjoying your meal.
- Budget-Friendly: Uses an inexpensive cut of beef (hello, flank steak!) and a handful of pantry staples.
- Better-than-Takeout Flavor: Rich, savory, with just the right touch of sweetness—it’s the perfect homemade upgrade!
- Family-Friendly: Saucy, tender beef that even picky eaters will love. Serve it up with rice and veggies for a complete meal!
Ingredients Breakdown
- Flank Steak: This is the star ingredient! Slice it thinly against the grain for tender, melt-in-your-mouth bites. If you can’t find flank, skirt steak or sirloin will work too.
- Soy Sauce: I recommend a low-sodium soy sauce to keep the salt levels in check. Tamari works great as a gluten-free option!
- Brown Sugar: Adds the perfect balance of sweetness. You can substitute honey or coconut sugar for a slightly different flavor.
- Ginger & Garlic: Fresh is best here for that vibrant, aromatic punch. Don’t have fresh on hand? Powdered versions work in a pinch!
- Cornstarch: A quick slurry thickens the sauce perfectly, giving it that velvety texture.
- Sesame Oil: A tiny splash adds depth and that signature Mongolian beef flavor.
- Green Onions: These add color, freshness, and crunch. Don’t skip them!
Step-by-Step Instructions
- Prep Your Beef: Slice your flank steak thinly against the grain. (Pro tip: Pop it in the freezer for about 15 minutes first—it makes slicing way easier!)
- Sauté Mode: Turn your Instant Pot to the Sauté setting. Add a little oil, then sear the beef in batches to lightly brown. Remove and set aside.
- Make Your Sauce: In the same pot, whisk together soy sauce, brown sugar, sesame oil, minced ginger, and garlic. Stir well to dissolve the sugar.
- Pressure Cook: Add the beef back to the pot, toss to coat in the sauce, and set to Manual/Pressure Cook for 10 minutes.
- Release and Thicken: When the timer beeps, do a quick release of pressure. Turn the Instant Pot back to Sauté, stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water), and let it simmer until the sauce thickens beautifully.
- Finish with Green Onions: Stir in sliced green onions and a sprinkle of sesame seeds for that final touch.
Chef’s Tips and Tricks
- Time Saver: Use pre-minced garlic and ginger to cut down on prep time.
- Don’t Overcrowd: Sear the beef in batches for the best caramelization—you don’t want it steaming!
- Adjust Sweetness: Love it less sweet? Feel free to reduce the brown sugar by half.
Recipe Variations and Serving Suggestions
- Spicy Mongolian Beef: Add a pinch of red pepper flakes or a drizzle of sriracha for a spicy kick.
- Vegetarian Version: Swap out the beef for tofu or mushrooms. Both soak up the sauce beautifully!
- Serve it Up: This pairs wonderfully over jasmine or brown rice, with steamed broccoli or snap peas on the side. Or, get fancy and serve it in lettuce cups!
FAQs
- Can I Freeze It? Yep! Once cooled, store in an airtight container in the freezer for up to 3 months. Just reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce.
- Can I Use Frozen Beef? Yes! Just thaw it slightly so you can slice it thinly.
- Is This Gluten-Free? Use tamari instead of soy sauce and you’re good to go!
Instant Pot Mongolian Beef
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Serves: 4-6
Ingredients:
- 1 lb flank steak, sliced thinly
- 1/2 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 tbsp sesame oil
- 2 tbsp cornstarch
- 1/4 cup water
- 2 green onions, sliced
- 2 tbsp sesame seeds (optional)
Instructions:
- Slice beef thinly against the grain; set aside.
- Use the Sauté mode on your Instant Pot to sear the beef in oil. Remove from the pot.
- Whisk together soy sauce, brown sugar, garlic, ginger, and sesame oil in the pot.
- Return the beef to the pot and pressure cook on Manual/High for 10 minutes.
- Quick release the pressure, add cornstarch slurry, and let the sauce thicken on Sauté mode.
- Stir in green onions and sesame seeds before serving. Enjoy!
If you make this Instant Pot Mongolian Beef, I’d absolutely love to hear about it! Leave a comment below or tag me on social with #TheKitchensAid so I can celebrate your kitchen wins right along with you.
