This Instant Pot Mongolian Beef is soft, juicy, and full of rich flavor. The beef cooks fast in the pressure cooker and turns very tender. The sauce is thick, shiny, and coated on every piece of beef, making each bite taste sweet and savory.
This is one of the best easy Instant Pot beef recipes for busy days. It uses simple pantry ingredients and comes together in a short time. You do not need any special skills, and the results taste just like takeout at home.
If you are looking for a cozy dinner that feels special but is still simple, this homemade Mongolian beef recipe is a perfect choice. It is warm, filling, and very satisfying.
Why You Will Love This Recipe
- The Instant Pot makes cooking fast and easy
- The beef turns very soft and tender without long cooking
- The sauce is rich, sweet, and slightly salty
- Made with simple ingredients you may already have
- Better than takeout and easy to customize
- Great for family dinners or meal prep
- Pairs well with many sides like rice or noodles
Ingredients
- 1 lb flank steak (sliced thin)
- 1 tbsp cornstarch
- 2 tbsp oil
- 4 cloves garlic (minced)
- 1 tsp ginger (minced)
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 1/4 tsp black pepper
- 2 tbsp green onions (chopped)
Ingredient Notes or Substitutions
- Flank steak is the best choice because it becomes very tender when sliced thin. You can also use sirloin or skirt steak if needed.
- Cornstarch helps create a smooth and thick sauce. It also gives the beef a soft coating.
- Soy sauce adds the main salty flavor. Using low sodium helps balance the dish.
- Brown sugar gives the classic sweet taste found in Mongolian beef sauce. You can use honey as a substitute.
- Garlic and ginger bring strong flavor and aroma. Fresh is always better than dried.
- Green onions add freshness and a little crunch at the end.
Step-by-Step Instructions
Slice the Beef
Start by cutting the flank steak into thin slices. Make sure to cut against the grain. This helps break the muscle fibers and makes the beef very tender after cooking.
Coat the Beef
Place the sliced beef into a bowl. Sprinkle cornstarch over it and toss well until all pieces are lightly coated. This step helps the sauce stick better and creates a soft texture.
Sauté the Garlic and Ginger
Turn on the Instant Pot and set it to sauté mode. Add oil to the pot. Once the oil is warm, add minced garlic and ginger. Cook for about 30 seconds until fragrant. Be careful not to burn it.
Add the Sauce
Pour in the soy sauce, water, brown sugar, and black pepper. Stir everything well so the sugar starts to dissolve and the flavors mix together.
Add the Beef
Add the coated beef slices into the pot. Stir gently so all the beef is covered in the sauce.
Pressure Cook
Close the lid and seal the Instant Pot. Cook on high pressure for 20 minutes. Once done, let the pressure release naturally for 20 minutes. Then carefully do a quick release for any remaining pressure.
Thicken the Sauce
Open the lid and turn the Instant Pot back to sauté mode. Let the sauce simmer for a few minutes. It will slowly thicken and become glossy as it cooks.
Add Green Onions
Turn off the heat and sprinkle chopped green onions on top. This adds a fresh flavor and a nice color to the dish.
Tips for the Best Instant Pot Mongolian Beef
- Always slice beef thin and against the grain for soft texture
- Do not skip the cornstarch coating step
- Let the sauce simmer after cooking to get the right thickness
- Taste and adjust sugar or soy sauce based on your preference
- Do not overcook after pressure cooking, or the beef may become too soft
- Use fresh garlic and ginger for the best flavor
- If sauce gets too thick, add a little water to loosen it
Variations or Add-ins
- Add broccoli to make Instant Pot Mongolian beef and broccoli
- Mix in sliced onions or bell peppers for more texture
- Add red pepper flakes or chili sauce for a spicy version
- Sprinkle sesame seeds on top for extra flavor
- Use chicken instead of beef for a lighter dish
- Add mushrooms for a deeper savory taste
What to Serve With Instant Pot Mongolian Beef
- Steamed white rice for a classic pairing
- Brown rice for a hearty option
- Fried rice for extra flavor
- Noodles for a takeout style meal
- Stir fried vegetables like broccoli, carrots, or beans
- Simple cucumber salad for a fresh side
Storage and Reheating Tips
- Store leftovers in an airtight container in the fridge for up to 4 days
- Let the dish cool completely before storing
- Freeze in portions for up to 2 months
- Thaw in the fridge overnight before reheating
- Reheat on the stove over low heat for best texture
- Add a splash of water while reheating to keep the sauce smooth
- You can also reheat in the microwave in short intervals, stirring in between
Instant Pot Mongolian Beef
Ingredients
Method
- Slice flank steak thinly against the grain.
- Toss the beef with cornstarch until evenly coated.
- Turn Instant Pot to sauté mode and heat oil.
- Add garlic and ginger, cook until fragrant.
- Pour in soy sauce, water, brown sugar, and black pepper. Stir well.
- Add beef and mix to coat in sauce.
- Close lid and cook on high pressure for 20 minutes.
- Let pressure release naturally for 20 minutes, then release remaining pressure.
- Turn on sauté mode and simmer until sauce thickens.
- Garnish with green onions and serve warm.
Notes
- Slice beef thin for best texture
- Adjust sweetness or salt to taste
- Add vegetables if desired
This Instant Pot Mongolian Beef is simple, quick, and full of flavor. The beef turns so soft, and the sauce is rich and kinda sticky in the best way. It tastes like something you would order, but it is made right at home.
It is perfect for busy days when you want a warm and filling meal without too much work. Just serve it with rice, and it is ready to enjoy. honestly, it is so easy and so good you might make it again and again.
