Instant Pot Mongolian Beef Recipe

Course: Dinner

Cuisine: asian

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Calories: 329kcal

Mongolian Beef just got much quicker and simpler thanks to your Instant Pot!

Add the beef and cornstarch to a medium bowl (or a plastic bag) and toss to combine. Allow the beef to sit at room temperature for at least 15 minutes– this will bring the beef to room temperature and help tenderize the meat.
1 pound flank steak, 3 tablespoons cornstarch
In a small bowl, whisk the soy sauce, water, light brown sugar, garlic, ginger, and red pepper flakes together. Set aside.
½ cup low-sodium soy sauce, ½ cup water, ¼ cup brown sugar, 2 cloves garlic, 1 teaspoon grated ginger, ½ teaspoon red pepper flakes
Heat the Instant Pot using the Saute function and add the olive oil. When the oil is hot, add the beef (feel free to cook the beef in batches– you don’t want to overcrowd the pot). Sear the beef for 2 minutes and then flip it and sear for an additional 2 minutes.
2 tablespoons olive oil
Add the sauce to the pan and stir to combine the sauce and beef.
Place the broccoli on top of the beef but do not mix it into the sauce!
2 cups broccoli florets
Attach the lid and ensure the valve is in the sealing position. Set the Instant Pot to Pressure Cook Manual for 1 minute.
Garnish with green onion and sesame seeds. Serve immediately.
Green onion and sesame seeds

Soy Sauce: For a gluten-free alternative, use tamari or coconut aminos.
While flank steak is traditional, you can also make this dish with sirloin, New York strip steak, or even chicken!
If you don't have fresh ginger and garlic, you can use ½ teaspoon of dried ginger and 1 teaspoon of granulated garlic instead.
The red pepper flakes are optional to add a bit of spice. You could also use a few squirts or sriracha instead!
Feel free to switch up the vegetables with carrots, snap peas, bok choy, or any other vegetable you like!
To make it easier to slice the beef thinly, place it in the freezer for about 20 minutes.
Always slice the beef against the grain.
Let the beef sit in the cornstarch mixture for about 15 minutes to tenderize the meat before searing. Do not use flour instead of cornstarch!
When searing the beef, don't overcrowd the instant pot. Overcrowding will cause the beef to steam instead of sear. You may need to sear in batches.
Serve over white or brown rice or noodles!

Storage: Store instant pot Mongolian beef in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.