Instant Pot® Mongolian Beef Recipe

Forget Chinese takeout! The Instant Pot Mongolian beef recipe is your key to great Chinese food at home. This is a great recipe of tender beef, fresh vegetables, and a savory sauce you can serve over brown or white rice. Whichever kind of beef you choose, whether it’s flank, skirt or even sirloin steak, cut it in thin slices. For a more spicy Mongolian beef, add some red pepper flakes or a little bit more of that Sriracha spicy sauce.

With the Instant Pot, you’ll have an active cook time of 25 minutes and all this incredible flavor will be ready for the whole family to enjoy.

What is an Instant Pot?

An Instant Pot is a kitchen appliance that functions as an electric pressure cooker, slow cooker, rice cooker, and steamer. It has a number of preset cooking programs, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!

Ingredients

• 1½ lbs. flank steak or skirt steak, sliced thin against the grain in thin slices
• 2 tablespoons corn starch (non-GMO, preferably)
• 2-3 tablespoons extra virgin olive oil, divided
• 1 small yellow onion, diced
• 4 large carrots, cut into 3” matchsticks
• 1 tablespoon fresh ginger, minced
• 3-4 cloves of fresh garlic, minced
• 1-2 tablespoons Sriracha sauce (adjust to taste)
• 2 tablespoons sesame oil
• ¾ cup tamari or coconut aminos
• ¾ cup warm water
• ¼ cup honey, preferably local
• ¼ cup maple syrup
• 3 cup long-grain brown rice, cooked
• 2 large green onions, cut on the diagonal
• 1 tablespoon toasted sesame seeds

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Equipment

• Instant Pot
• Cutting board and knife
• Large resealable bag

Instructions

1. Place beef and cornstarch in a one-gallon freezer bag. Seal and turn to combine until steak is lightly coated. Set aside.
2. Add one tablespoon olive oil to Instant Pot® and select the Sauté setting. Set to high and once the display reads “hot,” add beef, working in batches if necessary, and brown on both sides, approximately 3 minutes per side. Add additional olive oil, as necessary, to brown the remaining beef.
3. Transfer beef to a plate and add one tablespoon olive oil to Instant Pot®. Add onion, carrots, ginger, and garlic, and cook, stirring continually, until onion and carrots are soft and turn golden brown, approximately 4-5 minutes. Remove from Instant Pot® and set aside.
4. Return beef to the cooking container and add Sriracha sauce, sesame oil, tamari, water, honey and maple syrup. Stir to combine. Close lid and set pressure valve to “Sealing” position. Select “Manual” option and set to high. Adjust cook time to 6 minutes.
5. When finished cooking, allow a natural release of pressure for 10 minutes, and then do a quick release for the remaining pressure.
6. Remove lid and add sautéed veggies back to the container. Stir to combine. Taste and adjust seasonings, as desired. Serve immediately over a bed of brown rice, topped with sliced green onions and toasted sesame seeds, if desired. Enjoy!

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Cooking Tips

•  For a thicker, flavorful sauce, remove beef and veggies after cooking and use the “Sauté” function to reduce the liquids by one half. 

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Storage Instructions

With the leftover Mongolian beef, store in an airtight container and refrigerate for up to 3 days.

You May Also Like 

• Instant Pot Asian Beef and Rice
• Instant Pot Thai Chicken Thighs

Bragging Rights

We would love to see what you did with this recipe!

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