Instant Pot Mongolian Beef
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8
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Calories
358 kcal
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Course
Main Course, Dinner
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Cuisine
Mongolian
Instant Pot Mongolian Beef
Description
This recipe uses flank steak cut thinly to allow quick, even cooking. Tossing the beef with cornstarch before searing ensures a slight crust forms, which helps thicken the sauce later and adds texture. The sauce combines rice vinegar, low-sodium soy sauce, brown sugar, garlic, ginger, and red pepper flakes, creating a sweet-spicy flavor profile typical of Mongolian beef. Cooking in the Instant Pot sears the beef first, then pressure cooks it in the sauce, tenderizing the meat while infusing it with flavor.
The dish is finished by stirring in sesame oil and garnishing with chopped green onions and toasted sesame seeds, which contribute fragrant, nutty notes. The result is a glossy, balanced beef entrée with contrasts between tender meat and sticky sauce.
Flank steak can be briefly chilled before slicing to ease cutting. Variations can use other beef cuts or even chicken. The Instant Pot method yields consistent results quickly compared to stovetop versions.
Ingredients
- 2 pound flank steak cut into thin strips
- ½ cup cornstarch
- 2 tablespoon rice vinegar
- 1 cup soy sauce low sodium
- ⅔ cup water
- 4 cloves garlic minced
- 1 teaspoon ginger minced
- 1 cup brown sugar packed
- ½ teaspoon red pepper flakes
- 3 tablespoon sesame oil
- 2 green onions chopped
- 2 tablespoon sesame seeds
Instructions
- Prepare the beef: In a large bowl toss the flank steak strips with the cornstarch together and let them sit for 5 minutes. This will ensure the cornstarch penetrates the beef.
- Make the sauce: In a medium size bowl add the rice vinegar, soy sauce, water, garlic, ginger, brown sugar, red pepper flakes and whisk well. Set aside.
- Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Sear the beef: Add half of the sesame oil to the pot. When the oil is hot add half of the flank steak and cook 2 to 3 minutes until it starts to brown. Remove from the pot and repeat with remaining sesame oil and beef. Return all the beef to the pot and press the cancel button on your Instant Pot.
- Pour the sauce over the beef and stir well.
- Cook: Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual (high pressure) setting and set the timer to 10 minutes.
- When cooking is complete, use a quick release to depressurize.
- Stir in the green onions and garnish with sesame seeds. Serve over rice.
Notes
- Chill flank steak in the freezer for 20 minutes before slicing to make cutting thin strips easier.
- You can substitute top round beef or use chicken breast or thighs as alternatives to flank steak.
- An Instant Pot combines functions like pressure cooking and sautéing to speed up this dish's preparation.
- If you do not have an Instant Pot, a stove-top Mongolian Beef recipe can be used as a substitute method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 358kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 26g | 52% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 68mg | 23% |
| Sodium | 1134mg | 47% |
| Potassium | 494mg | 11% |
| Sugar | 27g | 54% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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