February 20, 2018
by Kirbie
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Easy, homemade Mongolian Beef made in the Instant Pot. Everything cooks in one pot for easy clean-up and it tastes better and is healthier than take-out!
We ate quite a lot of Chinese food over the long weekend to celebrate Lunar New Year. We had a big feast with friends one night, hot pot another night, and I made some traditional Chinese dishes as well like crispy pork belly, noodles, and New Year’s cake.
I was still craving Chinese food today but wanted something a little different, so I decided to make a Chinese-American favorite. Typically the beef is fried but this homemade version doesn’t require frying. It still tastes delicious with all the flavors of the popular take-out, but is much healthier since the beef isn’t fried.
I actually took a few weeks off from Instant Pot cooking. This is the first time I’ve used mine in nearly a month. Making this dish made me fall in love with it all over again. I loved being able to step away once the pot was sealed. I had lunch on the table in less than an hour.
Cooking tips
- The cooking times and measurements are based on the Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 Quart Version).*If you have a different version of the Instant Pot, your cooking time may vary. If you have a different size, the ingredient measurements may need to be adjusted.
- The sauce for the Mongolian beef is a little on the salty side as this dish is meant to be eaten with rice and not by itself.
- Make sure to completely dissolve the cornstarch in water before adding it to the sauce. If you try to add the cornstarch directly, it will clump up instead of thickening the sauce.
- Do the quick release rather than natural release so that you do not overcook the beef.
Be sure to check out my Instant Pot Pepper Steak, too! If you don’t have an Instant Pot, you might like to try my stovetop Mongolian Beef.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Instant Pot Mongolian Beef
Servings: 6
Prep Time: 15 minutes minutes
Cook Time: 16 minutes minutes
Course: Main Dishes
Cuisine: Chinese
Everything cooks in one pot for easy clean-up. Homemade Mongolian beef tastes better and is healthier than take-out.
5 from 7 votes
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Ingredients
- 3 garlic cloves minced
- 1 tbsp canola oil
- 1 ½ lb flank steak cut against the grain into thin strips between 1/2 inch to 3/4 inch wide
- 3/4 cup light brown sugar
- 3/4 cup low sodium soy sauce
- 3/4 cup water
- 3 tsp grated fresh ginger
- 2 tsp sesame oil
- 2 ½ tbsp cornstarch + 3 tbsp water
- 3 green scallions thinly sliced
Instructions
Add oil and garlic to the inner pot inside your Instant Pot. Set Instant Pot to saute function. Once oil is heated, add in steak and cook until exterior of the steak strips are lightly browned (about 3 minutes). Turn off saute function.
In a medium bowl, add in brown sugar, soy sauce, water, ginger, sesame oil. Whisk until evenly mixed. Pour over beef. Seal your Instant Pot. Set it on manual mode, high pressure, for 10 minutes.
While your beef is cooking, dissolve cornstarch in the 3 tbsp of water.
When beef is done, do a quick release. Open the lid of the Instant Pot and pour in the cornstarch water. Stir immediately until it is mixed into the sauce. If you do not stir right away, your cornstarch will clump up. Set your Instant Pot on saute function again and stir until sauce has thickened (about 3 minutes). Garnish beef with scallions. Serve with rice or similar rice substitute.
Notes
Cooking tips
- The cooking times and measurements are based on the Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 Quart Version).*If you have a different version of the Instant Pot, your cooking time may vary. If you have a different size, the ingredient measurements may need to be adjusted.
- The sauce for the Mongolian beef is a little on the salty side as this dish is meant to be eaten with rice and not by itself.
- Make sure to completely dissolve the cornstarch in water before adding it to the sauce. If you try to add the cornstarch directly, it will clump up instead of thickening the sauce.
- Do the quick release rather than natural release so that you do not overcook the beef.
- Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Nutrition
Serving: 0.17of recipe, Calories: 296kcal, Carbohydrates: 24.1g, Protein: 27.4g, Fat: 9.7g, Saturated Fat: 2.8g, Sodium: 1214.9mg, Fiber: 0.5g, Sugar: 18g, NET CARBS: 24
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
Posted in: Instant Pot, Recipes
26 Comments // Leave a Comment »
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26 comments on “Instant Pot Mongolian Beef”
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Jay — March 15, 2023 @ 3:34 pm Reply
This was excellent. I used only half cup brown sugar, half cup soy sauce…as I didn’t have enough of either. So used half cup water but otherwise as followed. I added 16 oz pkg of sugar snap stir fry vegetables. There was so much sauce that it easily mixed in. Used over a pkg of fried rice. Quick and yummy.
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Kirbie's Cravings Team — March 16, 2023 @ 8:22 am Reply
We’re so glad you enjoyed it!
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Eva Baker — September 13, 2020 @ 4:26 pm Reply
can this be cooked on stove top I do not have an instant pot
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Kirbie — September 16, 2020 @ 12:15 am Reply
this is my stovetop version: https://kirbiecravings.com/mongolian-beef-meal-prep/
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Maddie — February 13, 2020 @ 3:36 pm Reply
This came out so delicious. Will make again!
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Liz — June 17, 2019 @ 9:48 am Reply
Can this be made with ground ginger instead of fresh ginger? If so, how much?
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Kirbie — June 18, 2019 @ 9:45 am Reply
Yes. Not sure exactly how much but probably between 1/8 tsp to 1/4 tsp
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Theresa — June 10, 2019 @ 9:37 am Reply
Can this be made without sesame oil? I would love to try this but don’t want to buy sesame oil for just one recipe
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Kirbie — June 11, 2019 @ 9:11 am Reply
yes
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Lora Deanne kay — May 19, 2019 @ 7:11 pm Reply
My first meal in my instant pot. We loved it!! next time I will try the broccoli suggestion above. Easily could add water chestnuts or bamboo shoots as well while thickening. thanks again, fantastic recipe.
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Kirbie — May 20, 2019 @ 8:25 am Reply
So glad your first instant pot meal was a success!
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Catherine — May 1, 2019 @ 3:12 pm Reply
Can I use stew meat?
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Kirbie — May 2, 2019 @ 9:34 am Reply
I have not tried with stew meat. Because that cut of meat is tougher, it may not tenderize with this recipe since the beef is cooked for only a short time.
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Jay Hamilton — February 28, 2019 @ 1:55 pm Reply
This recipe was so good and easy to make!My wife really enjoyed this too, although when she tasted it, she thought it was a little too sweet, not salty, However, when it all came together – adding the sesame seeds, onions and rice, it was a great combination…her favourite instant pot recipe so far!
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Kirbie — March 1, 2019 @ 1:58 pm Reply
I’m so thrilled you and your wife enjoyed this!
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Julie — February 11, 2019 @ 6:54 am Reply
Can you substitute round steak?
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Kirbie — February 11, 2019 @ 10:17 am Reply
yes
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Deanna — January 23, 2019 @ 5:22 pm Reply
Made this last night and my family went crazy! They want it tonight with chicken. Have you tried it? How would I adjust the time? Thanks!
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Kirbie — January 24, 2019 @ 1:32 pm Reply
So glad your family enjoyed this! Unfortunately, I have not tested this with chicken so I don’t know what adjustments would need to be made. I have done a few chicken instant pot recipes and the chicken only needed about 3 minutes, so I would guess it would be about the same (assuming you lightly sear the chicken first). My chicken recipes:
https://kirbiecravings.com/instant-pot-honey-garlic-chicken/https://kirbiecravings.com/instant-pot-orange-chicken/
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JoAnn Tehranchi — January 1, 2019 @ 12:14 pm Reply
Really easy to make– this is my first dish in my instant pot and I’m so happy with how it turned out.
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Kirbie — January 2, 2019 @ 10:57 am Reply
I’m so happy it turned out well for you!
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Erica — December 3, 2018 @ 12:55 pm Reply
I just got my Instant Pot today and this was the first recipe I tried. It turned out great! I actually cooked my white rice and the beef all at the same time: I just put 1 cup of rice & 1 cup of water in a pyrex bowl on the trivet, over the beef. Sealed the lid and cooked everything on high for 10 minutes, then 10 minute natural release. I also added some broccoli: steamed the broccoli in the microwave for 3 minutes, then stirred it into the pot with the cornstarch mixture and sautéed until thickened. Everything was done perfectly and all in one pot. I’m so impressed! Even passed the husband taste test. Thanks a ton for this recipe.
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Kirbie — January 23, 2019 @ 10:16 am Reply
So glad this turned out well for you. And I love that you made the rice at the same time!
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2pots2cook — February 21, 2018 @ 1:16 am Reply
So inviting combination of flavours; perfect photos ! Thank you !
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Kirbie — February 28, 2018 @ 10:44 am Reply
thank you!
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