Dinner has never been so easy with this Instant Pot Mongolian Beef recipe! The best part of this recipe is that the pressure cooker does most of the work. Delicious beef is cooked in a flavorful sauce alongside broccoli, making this an effortless meal for the whole family.
Mongolian Beef and Broccoli
The next time you’re craving Chinese takeout, skip the drive and make this Mongolian Beef and Broccoli in the instant pot at home instead! This easy recipe is also perfect to take to work the next day or for your weekly meal prep.
Why You’ll Love this Instant Pot Mongolian Beef Recipe:
- Simple Steps: This recipe consists of a few main steps that really simplify the entire cooking process.
- So Good: The sauce turns tender beef and healthy broccoli into the tastiest dish.
- Quick and Easy: The best part of this recipe is that it takes approximately 30 minutes to make and has only a few cooking steps!
If you’re in a pinch on time and need to get something simple and delicious started for dinner fast, then this recipe is for you!
How to Make Instant Pot Mongolian Beef
You can jump to the recipe card for full ingredients & instructions!
- Combine the beef and cornstarch in a medium bowl and set aside.
- Whisk together the sauce ingredients in a small bowl and set aside.
- Choose the saute button on the Instant Pot and add the beef.
- Add the sauce to the browned steak.
- Add the broccoli to the pot and select pressure cook.
- Garnish and serve!
Ingredients
- Beef: Mongolian beef is most commonly made with flank steak, although you could use sirloin or New York strip if you prefer.
- Cornstarch: Helps absorb extra moisture on the surface of the steak so it gets a crisp edge. It also helps thicken the sauce.
- Soy Sauce: Adds a salty umami flavor to the beef. I’m using low-sodium soy sauce.
- Water: Helps thin the sauce and steam the broccoli.
- Brown Sugar: Adds a hint of sweetness to the sauce.
- Garlic and Ginger: Classic flavorings in Asian-inspired sauces – I highly recommend fresh garlic and ginger, but you could use 1 teaspoon of granulated garlic and ½ teaspoon of dried ginger in a pinch.
- Red Pepper Flakes: Add just a bit of heat – feel free to use as much or as little as you like. You can also substitute sriracha if you prefer.
- Olive Oil: Helps sear the beef to create a crisp crust.
- Broccoli: Delicious with Mongolian beef, but you could use pretty much any vegetable you like – carrots, snap peas, bok choy, etc.
Mongolian beef, despite its name, is a Chinese dish consisting of thinly-sliced flank steak cooked in a sweet and spicy sauce.
It’s traditional to use flank steak, but you could also use sirloin or New York strip.
You sure can! Use thin slices of boneless, skinless chicken breasts or thighs.
Yes! Sear the meat in a skillet, then add all ingredients to the crockpot, cover, and cook for 4-5 hours on low or 2-3 hours on high.
Serving Suggestions
Here are some of the best things to serve with this beef and broccoli recipe:
- Cooked white rice, brown rice, or quinoa.
- Takeout favorites, such as egg rolls, dumplings, or crab rangoon.
- Stir-fried noodles.
- Steamed or sauteed vegetables, such as bok choy, edamame, green beans, and bell pepper.
- Top with sesame seeds, sriracha sauce, or green onions.
This recipe is extremely versatile, which makes it perfect for switching up your meal prep. This Instant Pot Mongolian Beef goes perfectly with a variety of sides, so you can please the whole family.
Make Ahead Instructions
While instant pot Mongolian beef is best enjoyed on the day it is made, you can make it up to 1 day in advance of when you plan to serve it and store it in an airtight container in the refrigerator until ready to reheat.
Storage Instructions
Store leftover instant pot Mongolian beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over medium-low heat.
Freezing Instructions
Freeze instant pot Mongolian beef whole or in individual portions in airtight containers or Ziplock bags for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Substitutions
- While flank steak is traditional, you can also make this dish with sirloin, New York strip steak, or even chicken!
- To make this dish gluten free, swap the soy sauce for tamari or coconut aminos.
- If you don’t have fresh ginger and garlic, you can use ½ teaspoon of dried ginger and 1 teaspoon of granulated garlic instead.
- The red pepper flakes are optional to add a bit of spice. You could also use a few squirts or sriracha instead!
- Feel free to switch up the vegetables with carrots, snap peas, bok choy, or any other vegetable you like!
Tips for the Best Instant Pot Mongolian Beef
- To make it easier to slice the beef thinly, place it in the freezer for about 20 minutes.
- Always slice the beef against the grain.
- Let the beef sit in the cornstarch mixture for about 15 minutes to tenderize the meat before searing. Do not use flour instead of cornstarch!
- When searing the beef, don’t overcrowd the instant pot. Overcrowding will cause the beef to steam instead of sear. You may need to sear in batches.
- Serve over white or brown rice or noodles!
This Instant Pot Mongolian Beef recipe is the quickest and easiest way to make a takeout favorite. It’s so delicious, and everyone is sure to love it.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Recipe
Instant Pot Mongolian Beef Recipe
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Mongolian Beef just got much quicker and simpler thanks to your Instant Pot!
Instructions
Add the beef and cornstarch to a medium bowl (or a plastic bag) and toss to combine. Allow the beef to sit at room temperature for at least 15 minutes– this will bring the beef to room temperature and help tenderize the meat.
1 pound flank steak, 3 tablespoons cornstarch
In a small bowl, whisk the soy sauce, water, light brown sugar, garlic, ginger, and red pepper flakes together. Set aside.
½ cup low-sodium soy sauce, ½ cup water, ¼ cup brown sugar, 2 cloves garlic, 1 teaspoon grated ginger, ½ teaspoon red pepper flakes
Heat the Instant Pot using the Saute function and add the olive oil. When the oil is hot, add the beef (feel free to cook the beef in batches– you don’t want to overcrowd the pot). Sear the beef for 2 minutes and then flip it and sear for an additional 2 minutes.
2 tablespoons olive oil
Add the sauce to the pan and stir to combine the sauce and beef.
Place the broccoli on top of the beef but do not mix it into the sauce!
2 cups broccoli florets
Attach the lid and ensure the valve is in the sealing position. Set the Instant Pot to Pressure Cook Manual for 1 minute.
Garnish with green onion and sesame seeds. Serve immediately.
Green onion and sesame seeds
Becky’s tips
- Soy Sauce: For a gluten-free alternative, use tamari or coconut aminos.
- While flank steak is traditional, you can also make this dish with sirloin, New York strip steak, or even chicken!
- If you don’t have fresh ginger and garlic, you can use ½ teaspoon of dried ginger and 1 teaspoon of granulated garlic instead.
- The red pepper flakes are optional to add a bit of spice. You could also use a few squirts or sriracha instead!
- Feel free to switch up the vegetables with carrots, snap peas, bok choy, or any other vegetable you like!
- To make it easier to slice the beef thinly, place it in the freezer for about 20 minutes.
- Always slice the beef against the grain.
- Let the beef sit in the cornstarch mixture for about 15 minutes to tenderize the meat before searing. Do not use flour instead of cornstarch!
- When searing the beef, don’t overcrowd the instant pot. Overcrowding will cause the beef to steam instead of sear. You may need to sear in batches.
- Serve over white or brown rice or noodles!
Storage: Store instant pot Mongolian beef in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Information
Calories: 329kcal (16%) Carbohydrates: 24g (8%) Protein: 29g (58%) Fat: 13g (20%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Cholesterol: 68mg (23%) Sodium: 1233mg (54%) Potassium: 674mg (19%) Fiber: 2g (8%) Sugar: 14g (16%) Vitamin A: 358IU (7%) Vitamin C: 41mg (50%) Calcium: 71mg (7%) Iron: 3mg (17%)
