Instant Pot Mongolian Beef
User Reviews
4.9
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Total Time
1 hr 10 mins
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Servings
4 - 6
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Calories
269 kcal
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Course
Main Course
Instant Pot Mongolian Beef
Description
The recipe starts by browning thick cuts of chuck steak seasoned with salt and freshly ground black pepper in peanut oil, developing a rich crust. Aromatics such as sliced onion, shallot, minced garlic, ginger, and optional dried red chilies enhance the flavor base. The sauce combines unsalted chicken stock with brown sugar, regular and dark soy sauces, and sesame oil, bringing a balance of sweetness, umami, and toasted aroma.
After searing, the beef returns to the pressure cooker with the prepared sauce to cook under pressure, tenderizing the meat efficiently. A cornstarch and water slurry is added toward the end to thicken the sauce to a glaze-like consistency that coats the beef nicely. Green onions finish the dish, contributing freshness and crunch.
Instant Pot Mongolian Beef is well-suited for pairing with steamed rice or noodles to soak up the flavorful sauce. It provides a convenient way to make this rich, robust-style beef dish at home with controlled ingredients and less time than traditional methods.
The recipe encourages rating feedback from those who try it to share their cooking experiences.
Ingredients
- 1 - 1 ½ pound (518g) chuck steak well marbled
- 1 (227g) onion sliced, large
- 1 (50g) shallot sliced, large
- 3 (11g) garlic roughly minced, cloves
- 1 tablespoon (6g) ginger , roughly minced
- 5 - 6 dried red chili optional, Chinese
- 2 (49g) green onion cut into 2 inches strips, stalks
- 1 tablespoon (15ml) peanut oil
- salt freshly ground, to taste
- black pepper freshly ground, to taste
Chicken Stock Mixture
- ½ cup (125ml) chicken stock unsalted
- 2 tablespoons (28g) brown sugar
- 1 tablespoon (15ml) soy sauce regular
- 1 teaspoon (5ml) dark soy sauce
- 3 drops sesame oil
Thickener
- 2 tablespoons (18g) cornstarch
- 2 tablespoons (30ml) water
Instructions
- Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
- Prep Ingredients: While the pressure cooker is heating up, you can prepare the ingredients as indicated. You should have about 24 mins including the time for browning the chuck steak.
- Brown Chuck Steak: Season one side of the chuck steak generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) peanut oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with kosher salt and freshly ground black pepper. Brown for 7 mins on each side without flipping. Remove and set aside on a chopping board.
- Make Chicken Stock Mixture: While the chuck steak is browning in pressure cooker, mix 1 tbsp (15ml) regular soy sauce, 1 tsp (5ml) dark soy sauce, 3 drops of sesame oil, 2 tbsp (28g) brown sugar, and ½ cup (125ml) unsalted chicken stock in a glass measuring cup.
- Sauté Onion & Garlic: Add sliced onion (227g) and shallot (50g) to the pressure cooker. Sauté for roughly 2 mins. Add in minced garlic cloves, ginger, and 6 dried Chinese red chili (optional), stir for roughly 90 seconds until fragrant. Do not let the garlic burn.
- Deglaze: Pour in the soy sauce chicken stock mixture (from Step 4) and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with wooden spoon. Turn off the heat briefly to cut the chuck steak.
- Cut Chuck Steak: After deglazing, cut the chuck steak into ⅛ inch thick beef slices. Since chuck roast grains run in different directions, slice it against the grains the best you can. Place beef slices and the flavorful meat juice in pressure cooker. Make sure all beef slices are partially submerged into the cooking liquid.
- Pressure Cook Beef Slices: Close lid and pressure cook at High Pressure for 12 minutes + 12 minutes Natural Release (after the pressure cooker has finished cooking, wait 12 minutes then carefully release the remaining pressure). Turn off the heat. Open the lid carefully.
- Thicken Sauce: Press Cancel button and Sauté button to heat up the sauce. In a small mixing bowl, mix cornstarch with water and mix it in one third at a time until desired thickness. Add green onion strips and give it a few quick stir. Taste and adjust the seasoning with kosher salt and brown sugar if necessary.
- Serve: Serve Mongolian Beef with Jasmine rice and other main & side dishes. Serve immediately.
Notes
- Season the chuck steak well before browning to build flavor and a good crust.
- Use peanut oil for searing due to its high smoke point.
- After pressure cooking, add the cornstarch slurry slowly and stir to avoid lumps while thickening the sauce.
- Optional dried red chilies add a mild heat; omit if preferred.
- Serve with steamed rice or noodles to complement the savory sauce.
- Consider rating the recipe after trying to share your feedback.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 58mg | 19% |
| Sodium | 238mg | 10% |
| Potassium | 431mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 5.6mg | 6% |
| Calcium | 36mg | 4% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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