Quick and Easy Instant Pot Mongolian Beef Recipe

Hey there! If you’ve been craving that rich, tangy, slightly sweet-and-savory flavor of Mongolian Beef but don’t want to spend hours babysitting a stovetop, this Instant Pot version is about to become your new weeknight favorite. It’s fast, foolproof, and tastes just like your favorite takeout spot—but better!

If you’re looking for a quick, comforting dinner with bold flavors and minimal effort, this recipe is calling your name!

Why You’ll Love This Recipe

• Fast & Efficient: The Instant Pot does all the heavy lifting, so you can have dinner on the table in under 30 minutes.
• Simple Ingredients: No fancy pantry staples required—just everyday ingredients that pack a punch.
• Takeout-Level Flavor: Sweet, savory, garlicky, and with just the right amount of sauce to coat every tender bite of beef.
• Customizable: Easily tweak the recipe to suit your family’s taste buds or dietary preferences.

Ingredients Breakdown

Essentials:

• Beef: Use flank steak or sirloin for tender, melt-in-your-mouth bites. Slice it thinly against the grain for the best texture.
• Soy Sauce: The base of that umami-packed sauce. Feel free to swap with tamari for a gluten-free option.
• Brown Sugar: Adds that signature sweetness. Light brown sugar is my go-to, but dark works too for a deeper flavor.
• Garlic & Ginger: These aromatics turn up the flavor. Use fresh if you can—trust me, it’s worth it!
• Cornstarch: Creates a luxuriously thick, glossy sauce to coat every morsel.
• Green Onions: Essential for that pop of freshness at the end. Plus, they just look so darn pretty!

Pro Tips: Short on flank steak? Thinly sliced chicken or even tofu work beautifully as substitutes! And if fresh ginger isn’t on hand, 1/2 tsp ground ginger will do in a pinch.

Step-by-Step Instructions

Let’s break this down into simple, manageable steps to make your Instant Pot Mongolian Beef a success:

1. Prep the Beef: Slice your beef thinly against the grain and toss it in cornstarch to coat evenly. This step ensures tender meat and helps the sauce cling beautifully.
2. Sauté Aromatics: Using the sauté setting on your Instant Pot, heat a splash of oil and cook the garlic and ginger until fragrant, about 1 minute. Pro tip: Stir constantly to avoid burning.
3. Add the Sauce Ingredients: Stir in soy sauce, water, and brown sugar. Let it come to a simmer, allowing the sugar to dissolve into a glossy, aromatic base.
4. Add the Beef: Gently add the beef slices to the pot, tossing them to coat in the sauce.
5. Pressure Cook: Secure the lid, set the Instant Pot to pressure cook on high for 10 minutes, and let the magic happen.
6. Release & Thicken: Once the timer goes off, perform a quick pressure release. Set the pot to sauté mode and simmer for a few minutes to let the sauce thicken. If it needs extra help, mix 1 tbsp cornstarch with 2 tbsp water and stir it in!
7. Finish with Green Onions: Stir in the green onions, saving a handful for garnish. Serve hot over rice or noodles and dig in!

Chef’s Tips and Tricks

• Freeze Your Beef: Pop the beef in the freezer for about 15 minutes before slicing—it’ll be much easier to cut thin, even slices.
• Avoid Overcrowding: Make sure the beef is evenly coated and not clumped together. This ensures even cooking.
• Don’t Skip the Sauté: Sautéing the aromatics before pressure cooking builds a flavor base that makes all the difference.

Recipe Variations and Serving Suggestions

• Spice it Up: Add a pinch of red pepper flakes or a drizzle of sriracha for a kick of heat!
• Make it Veggie-Forward: Toss in broccoli, snap peas, or bell peppers just before serving for added crunch and nutrition.
• Serving Ideas: Serve over a steaming bed of jasmine rice, or try it with rice noodles or even cauliflower rice for a low-carb option.

FAQs

• Can I make this ahead? Absolutely! The flavors deepen overnight. Just store it in an airtight container in the fridge and reheat gently.
• Can I freeze leftovers? Yes! Let it cool completely before storing in freezer-safe bags or containers. Reheat on the stovetop for best results.
• What if I don’t have an Instant Pot? No worries—this recipe works brilliantly on the stovetop, too. Simply simmer the beef and sauce on low for about 20 minutes, stirring occasionally.

Instant Pot Mongolian Beef Recipe Card

There you go—an easy, flavorful dinner that feels like a treat without the takeout bill! When you try it, I’d love to see how it turns out for you. Drop me a comment below or share your creation on social media with #TheKitchensAid. Let’s spread the deliciousness!