Instant Pot Mongolian Beef
This mongolian beef recipe is pressure cooked to perfection, tender, flavorful, and ready in 30 minutes.
Equipment
- Instant Pot
Ingredients
- 1 ½ pounds flank steak sliced into thin strips against the grain
- ¼ cup cornstarch
- 1 tablespoon Vegetable oil for browning
- ¾ cup beef broth
- 1 tablespoon sesame oil
- 2 teaspoons minced garlic or garlic paste
- 1 tablespoons ginger paste
- 1 teaspoon chili paste or Sriracha
- ¼ cup soy sauce I use the light variety
- ½ cup packed light brown sugar
- 1 tablespoon Dried chile peppers
- 2-3 green onions sliced diagonally
- 1 tablespoon Toasted sesame seeds for garnish
Instructions
- Slice flank steak against the grain into thin slices.
- Toss the sliced steak with the cornstarch until the pieces are all coated.
- Heat 1-2 tablespoons of vegetable oil in the Instant Pot set on the Saute setting. When the oil is hot, brown the steak - a few strips at a time - until golden on the exterior. Place browned meat to the side.
- Add beef broth to the Instant Pot, still heated on the Saute setting, and scrape the browned bits from the bottom of the pot - this is called deglazing the pan.
- Add sesame oil, minced garlic, ginger, Sriracha, soy sauce, brown sugar and chile peppers to the pot. Add the meat back into the pot and stir everything.
- Seal the pot with the lid and switch the machine to pressure cook for 10 minutes. Allow the pot to naturally release pressure for 10 additional minutes; then flip the seal to release any additional pressure before removing the lid.
- Toss contents of the pot and transfer to a serving plate.
- Garnish with toasted sesame seeds and green onions.
Would you like to save this?
Notes
Make Mongolian Beef in the Crockpot:
To make Mongolian beef in the slow cooker, brown the sliced steak in a skillet. Transfer to the crockpot and add the rest of the ingredients. Cook on high for 2-3 hours or on low for 5 to 6 hours.Stove Top Instructions:
Brown the beef in a skillet with a little oil once you slice it against the grain. Remove it from the pan. Add all of the remaining ingredients and bring it to a boil. Place the steak back in and let it simmer until it thickens. If the sauce isn't thick enough for you, make a cornstarch slurry and pour it in. Continue stirring and cooking until it has thickened. If you are making Mongolian beef on the stovetop, consider using a higher quality cut of meat that is more tender since your cook time will be much shorter. Tougher cuts of meat work in the Instant Pot because although they still cook quickly, the pressurized cooking mimics a longer cook time.Nutrition
Calories: 473kcal | Carbohydrates: 39g | Protein: 40g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 102mg | Sodium: 1109mg | Potassium: 778mg | Fiber: 2g | Sugar: 29g | Vitamin A: 1041IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 4mg
Make this recipe?
Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!