Instant Pot Mongolian Beef
User Reviews
4.9
270 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
5 servings
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Calories
292 kcal
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Course
Main Course
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Cuisine
Chinese
Instant Pot Mongolian Beef
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Instant Pot Mongolian Beef is a famous American-Chinese dish, made with tender beef, in a sticky, sweet, and savory, garlic sauce.
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Ingredients
- 1-1.5 pounds flank steak sliced across the grain
- 1 tablespoon cornstarch
- 1 tablespoon extra virgin olive oil or sesame oil
- 1/2 cup brown sugar or 2/3 cups - I prefer the version with more sugar
- 8-10 cloves garlic minced - use less if you prefer it less garlicky
- 1 tablespoon fresh ginger minced
- 1/2 cup lite soy sauce
- 1 cup water
- 1 tablespoon rice vinegar
- 1 teaspoon red pepper flakes
Cornstarch Slurry:
- 2 tablespoons cornstarch
- 1/2 cup water
Garnish:
- 1/4 cup green onions chopped
- 1 teaspoon sesame seeds
Instructions
Sear the beef:
- Heat up your pressure cooker: press Sauté -> click on the Adjust button -> select More to get the Sauté More function, which means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.
- Add sliced beef to a large ziplock bag, add 1 tablespoon cornstarch and shake well to coat it evenly.
- Add the oil to the hot Instant Pot, once the oil is hot, add the beef and sauté for 2-3 minutes, stirring a few times. If needed brown the beef in batches, you don't want to add too much as it will start releasing juice and it won't brown well.
- Note: You can also skip browning the beef and just add it to the pot!
- If bits of beef stock to the pot, add 1/2 cup water and deglaze the pot. Using a wooden spoon scrape the bottom of the pot. You can discard that liquid if wanted.
Add the rest of the ingredients:
- Add the rest of the ingredients to the pot: minced garlic, minced ginger, lite soy sauce, brown sugar, water, rice vinegar, and red pepper flakes. You can add less sugar, based on your taste and preference.
- Stir well until all the ingredients are combined and coated in sauce.
Pressure Cook:
- Close lid and pressure cook at High Pressure for 8 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure manually. Open the lid.
Thicken the Sauce:
- Make the cornstarch slurry, in a small bowl mix cornstarch with water until fully combined.
- With the Instant Pot on the Sauté function, add the slurry to the pot, stir to combine, and cook for 2-3 minutes on Sauté, stirring occasionally, until the sauce thickens.
- Turn off the Instant Pot and let the Mongolian Beef sit for 8-10 minutes before serving, in this time the sauce will settle and thicken more.
Serve:
- Serve over rice and garnish with fresh chopped green onions and sesame seeds.
Nutrition Information
Show Details
Serving
0g
Calories
292kcal
(15%)
Carbohydrates
28g
(9%)
Protein
22g
(44%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Cholesterol
54mg
(18%)
Sodium
1362mg
(57%)
Potassium
409mg
(12%)
Fiber
0g
(0%)
Sugar
21g
(42%)
Vitamin A
170IU
(3%)
Vitamin C
0.9mg
(1%)
Calcium
49mg
(5%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 292kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 22g | 44% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 54mg | 18% |
| Sodium | 1362mg | 57% |
| Potassium | 409mg | 9% |
| Fiber | 0g | 0% |
| Sugar | 21g | 42% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
270 reviews
Excellent
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