There’s something so satisfying about a quick, flavorful dinner that feels like a restaurant treat at home, and this Instant Pot Mongolian Beef Recipe nails it every time. With tender beef, a glossy savory sauce, and vibrant broccoli in under 30 minutes, you’ll find yourself making this again and again.
Why You’ll Love This Recipe
- Super Fast and Flavorful: From prepping to plating, this recipe comes together in about 30 minutes, perfect for busy weeknights.
- Tender Beef Every Time: Pressure cooking in the Instant Pot ensures the flank steak is melt-in-your-mouth tender without any fuss.
- Balanced, Fresh Ingredients: Garlic, ginger, and a touch of honey give the sauce a fresh, vibrant punch that’s better than takeout.
- Versatile Serving Options: Whether you prefer quinoa, rice, or cauliflower rice, this dish pairs beautifully with all.
Ingredients You’ll Need
This Instant Pot Mongolian Beef Recipe is all about fresh, simple ingredients that harmonize perfectly. Everything you need is easy to find, and the sauce ingredients come together to make an incredible savory-sweet combo that sticks to your beef just right.
- Flank steak: I find slicing it thin, and against the grain keeps the beef tender and easy to bite into.
- Soy sauce, tamari, or coconut aminos: I sometimes swap between these depending on my gluten preferences, but all add that essential salty depth.
- Garlic: Fresh minced garlic gives the sauce a lively, aromatic punch that dried just can’t match.
- Fresh ginger root: Grated ginger adds a warming, slightly spicy note that brightens the whole dish.
- Water or beef broth: Broth adds richness, but water works perfectly if you want a lighter sauce.
- Honey: This brings the perfect touch of sweetness to balance the salty soy sauce.
- Tapioca starch or cornstarch: I’ll share my trick later on how this helps create that glossy, thick sauce without clumps.
- Broccoli florets: Small chopped pieces cook evenly and add a healthy, crunchy contrast.
- Green onions, sesame seeds, red pepper flakes, or sriracha: Adding these as garnish kicks the flavor and presentation up a notch!
- Olive oil or sesame oil: Either works, but sesame oil adds a nutty aroma I adore.
- Quinoa, jasmine, white, brown, or cauliflower rice: The base you choose changes the vibe a bit — I love quinoa for something a bit lighter.
Variations
I love tweaking this Instant Pot Mongolian Beef Recipe depending on what I have or who I’m cooking for. Feel free to personalize it—there are so many delicious ways to make it yours while keeping the core flavors intact.
- Add a Veggie Mix: I sometimes toss in sliced bell peppers or snap peas along with the broccoli for extra color and crunch.
- Switch the Sweetener: Honey’s my go-to, but brown sugar or maple syrup works great if you want a different kind of sweetness.
- Make it Spicy: I add extra red pepper flakes or a drizzle of sriracha if I’m serving a crowd that loves more heat.
- Lower Carb: Using cauliflower rice as a base keeps the dish light but filling—my family barely notices the swap!
- Beef Substitute: If flank steak isn’t handy, sirloin steak or even thinly sliced skirt steak can be used, though cooking times might vary slightly.
How to Make Instant Pot Mongolian Beef Recipe
Step 1: Prep and Sear Your Steak
Start by slicing your flank steak thinly against the grain—that’s key to tender results, trust me! While prepping, set your Instant Pot to sauté on medium-high and add a good splash of olive or sesame oil. When that oil is shimmering, work in your steak in small batches so it’s properly seared, not steamed. I usually cook each batch for about 1-2 minutes per side until you see that beautiful caramelized crust forming. This step might feel like extra work, but those browned bits add serious depth and flavor.
Step 2: Mix Sauce and Pressure Cook
While the beef is searing, whisk up the sauce—combine low-sodium soy sauce (or tamari/coconut aminos), fresh garlic, grated ginger, and your choice of water or beef broth. Once all the steak is browned, pour this sauce over it in the pot. Cancel the sauté function, lock the lid, and make sure the valve is sealed. Pressure cook on high for 8 minutes, and don’t worry if it takes a few minutes to come up to pressure—that’s normal.
Step 3: Thickening Sauce and Adding Broccoli
As the pressure releases (carefully—use a towel if you want to keep the noise and steam low), whisk your tapioca or cornstarch with cold water to make a slurry. Open the lid, stir in the slurry, honey, and your chopped broccoli. Hit sauté again and keep stirring until the sauce thickens and the broccoli steams just until bright green and tender—about 4-6 minutes. If you want your sauce thicker, simply mix and add more slurry in small amounts until it’s just right.
Step 4: Serve and Garnish
Spoon your Mongolian beef over freshly cooked rice, quinoa, or cauliflower rice. Top with chopped green onions, a sprinkle of toasted sesame seeds, and red pepper flakes or sriracha if you crave a little kick. It’s such a simple final touch but really elevates the dish.
Pro Tips for Making Instant Pot Mongolian Beef Recipe
- Sear in Batches: It’s tempting to toss all at once, but overloading the pot steams the meat rather than browns it, and that changes the flavor and texture.
- Slice Against the Grain: This simple trick keeps the beef tender rather than chewy, which is especially important with flank steak.
- Use Fresh Aromatics: Fresh garlic and ginger bring the sauce alive more than pre-minced or powdered versions ever could.
- Don’t Skip the Slurry: Mixing cornstarch or tapioca starch with cold water before adding prevents lumps and gives your sauce that perfect glossy sheen.
How to Serve Instant Pot Mongolian Beef Recipe
Garnishes
I always top mine with plenty of chopped green onions—they add crunch and freshness. Toasted sesame seeds are a must for a subtle nutty flavor, and if you like a little heat, red pepper flakes or a swirl of sriracha sauce go a long way to liven things up.
Side Dishes
For sides, steamed jasmine or brown rice is classic, but I love quinoa for a protein boost or cauliflower rice when I want something lighter. Simple stir-fried greens or an Asian-style cucumber salad can round out the meal beautifully without overshadowing the beef.
Creative Ways to Present
For a special family dinner, I’ve served this Mongolian beef over a bed of crispy baked wonton strips or even packed it into lettuce wraps with extra green onions and a drizzle of sriracha mayo. It’s fun to switch up and makes a memorable presentation!
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 4 days. I like to keep the beef and rice separate if possible, so they each maintain their texture. When ready to eat, just reheat gently on the stove or in the microwave.
Freezing
This recipe freezes well if you want to meal prep. Freeze the cooked beef and sauce in a sealed container for up to 3 months. I recommend freezing the rice or quinoa separately because they tend to get mushy after thawing.
Reheating
Reheat leftovers over medium heat with a splash of water or broth to loosen the sauce. Stir frequently to prevent sticking and to refresh those vibrant flavors. If you’re in a hurry, the microwave works fine—just cover loosely and heat in short intervals.
FAQs
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Can I use a different cut of beef for this Instant Pot Mongolian Beef Recipe?
Absolutely! While flank steak is ideal for its tenderness and quick cooking time, sirloin or skirt steak will also work well. Just be mindful that thicker cuts might need a slightly longer cooking time in the Instant Pot.
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Is it possible to make this recipe gluten-free?
Yes! Simply swap regular soy sauce with tamari or coconut aminos, both gluten-free options that maintain the salty, umami depth of flavor.
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How do I prevent the beef from becoming chewy?
Slicing the flank steak thinly against the grain is key. Also, searing in batches to properly brown the meat and pressure cooking it for just 8 minutes keeps it tender and juicy.
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Can I add other vegetables to this dish?
Definitely! Veggies like bell peppers, snap peas, or mushrooms can be added along with the broccoli toward the end to steam in the Instant Pot for a colorful, nutrient-packed meal.
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What can I use instead of honey?
If you don’t have honey, brown sugar or maple syrup works beautifully as a substitute and still gives that perfect balance of sweetness to the savory sauce.
Final Thoughts
This Instant Pot Mongolian Beef Recipe has become one of my absolute favorites because it delivers that bold takeout flavor without the wait or expense. I love how easy it is to adjust the sweetness or spice to suit everyone’s tastes, and cooking it in the Instant Pot means the beef turns out tender every single time. Give it a try—you’ll be amazed at how fast it comes together, and I promise your family will go crazy for it just like mine does!
Print
Instant Pot Mongolian Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian
Description
This Instant Pot Mongolian Beef recipe delivers tender, flavorful beef in just 30 minutes, making it better than takeout. Served over your choice of rice or quinoa, it’s a quick and delicious meal packed with savory garlic and ginger, a thickened sweet-savory sauce, and crisp-tender broccoli.
Ingredients
For the Beef and Sauce
- 1 1/2 pounds flank steak
- 1/3 cup low-sodium soy sauce, Tamari or coconut aminos
- 4 cloves fresh garlic, minced
- 1 teaspoon fresh ginger root, grated
- 1/2 cup water or beef broth
- 2 tablespoons honey
- 2 tablespoons tapioca starch or cornstarch
- 1–2 tablespoons olive oil or sesame oil
Vegetables and Toppings
- 2 cups broccoli florets, chopped small
- 4 stalks green onions
- Sesame seeds, red pepper flakes, or sriracha sauce (optional for topping)
For Serving
- 2 cups uncooked quinoa, white rice, jasmine rice, cauliflower rice, or brown rice
Instructions
- Cook the grain: Prepare your choice of quinoa, brown rice, white rice, jasmine rice, or cauliflower rice according to package instructions and set aside.
- Prep the beef: Cut the flank steak into thin slices against the grain to ensure tenderness and set aside.
- Sear the beef: Turn the Instant Pot to sauté mode and heat olive or sesame oil until shimmering. In 2-3 batches to avoid overcrowding, sear the steak slices for 1-2 minutes per side until browned. Remove the beef after each batch to prevent steaming.
- Make the sauce: While searing the beef, whisk together soy sauce (or alternative), minced garlic, grated ginger, and water or beef broth.
- Pressure cook: Once all the beef is seared, cancel sauté mode and pour the sauce mixture over the beef in the Instant Pot. Lock the lid, seal the pressure valve, and cook on high pressure for 8 minutes. Allow 5-7 minutes for the Instant Pot to come to pressure before the timer begins.
- Prepare thickener slurry: While cooking, whisk cornstarch or tapioca starch with 2 tablespoons of cold water in a small bowl.
- Release pressure and add broccoli: Carefully do a quick release of the pressure valve, using a dish towel to protect from steam if desired. Remove the lid, then add the slurry mixture, honey, and chopped broccoli to the pot.
- Thicken sauce and steam broccoli: Return the pot to sauté mode and stir frequently until the sauce thickens and broccoli is bright green and tender crisp, about 4-6 minutes. For thicker sauce, mix an additional tablespoon of starch with water and sauté another minute.
- Serve: Plate the Mongolian beef and broccoli over your cooked grain of choice. Top with sliced green onions, sesame seeds, and optional red pepper flakes or sriracha sauce for added heat.
Notes
- Sear beef first to develop deep caramelized flavors and avoid steaming the meat.
- Slice beef thinly against the grain to maintain tenderness and prevent chewiness.
- Fresh garlic and ginger brighten and enhance the sauce flavor significantly.
- Use a 1:1 starch-to-water slurry to perfectly thicken the sauce without lumps.
- Steam broccoli just until bright green and crisp-tender to retain texture and nutrients.
- You can substitute flank steak with skirt steak or sirloin for similar results.
- For lower sodium, use coconut aminos or a low-sodium soy sauce alternative.
- If you prefer, use beef broth instead of water for more savory depth.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 90 mg
