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Instant Pot Mongolian Beef is a delicious dish made with flank steak and has a flavorful sauce. The beef is tender and the sauce is thick and rich, perfect to serve over rice. Pressure cooker Mongolian Beef is Chinese takeout you can have while staying in!
Instant Pot Mongolian Beef
When you are craving some Chinese takeout, and can’t get out, make some at home! Mongolian Beef is one of the easier Chinese takeout style recipes you can make.
What is Mongolian Beef?
Mongolian beef is a dish served in Chinese restaurants made from sliced beef, usually flank steak, cooked in a flavorful sauce and is most often served over rice.
The beef is not too sweet, and not too spicy. This dish is one of the most popular beef recipes I have.
Which Cut of Meat is Best for Mongolian Beef?
- Flank steak is the best cut of beef to use. When you cut flank steak across the grain it will cook up nice and tender, but still have a little chew to it.
- You can also use a well marbled chuck roast, cut thinly on the bias. The fat will give Mongolian Beef great flavor.
The steps to make this yummy Instant Pot Mongolian Beef recipe are so easy. Here they are:
Not pictured, but you can cook some cut green onions with the beef for some nice flavor and color.
Serve this delicious pressure cooker Mongolian Beef over some hot steamed rice for a perfect takeout meal at home!
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If you make this delicious pressure cooker Mongolian beef recipe, please leave a comment with a star rating below. I’d love to know how you liked it!
Instant Pot Mongolian Beef
Equipment
- 6 qt Electric Pressure Cooker
Ingredients
- 3 Tablespoons Corn Starch
- 2 lbs Flank Steak, cut across the grain in 1" wide strips
- 2 Tablespoons Cooking Oil, canola, peanut, other neutral oil
- 8 cloves Garlic, pressed
- 1 Tablespoon Ginger, minced (or 3 tsp powdered)
- ¾ cup Low Sodium Soy Sauce
- 2 Tablespoons Rice Wine (Mirin), or Rice Wine Vinegar
- 3 teaspoons Toasted Sesame Oil
- ½ teaspoon Red Pepper Flakes, (or ¼ tsp cayenne pepper)
- ¾ cup Water, divided
- 5 Green Onions, chopped in 1" pieces (not pictured)
- ¼ cup Brown Sugar
To Thicken
- 2 Tablespoons Corn Starch
- 2 Tablespoons Cold Water
Instructions
- Add the corn starch to a large plastic zip closure bag, or to a bow. Add the beef slices and coat them in the corn starch. Set them aside.
- Turn on the pressure cooker's highest Sauté setting. When it is hot, add the oil.
- Add the beef in one layer and brown both sides. You will need to do this in two batches so the meat isn't crowded. You are just browning the meat, it will not be fully cooked at this point. Remove to a plate and set aside.
- While the beef is browning, to a large measuring glass/cup add the garlic, ginger, soy sauce, rice wine, sesame oil, red pepper flakes, and ¼ cup of the water. Mix well. Set aside.
- Add remaining ½ cup of water to the pot and use a wooden spoon to scrape up all of the browned bits from the bottom of the pot (deglaze).
- Add the sauce and green onions to the pot and stir.
- Cancel the sauté setting and add the beef and any liquid on the plate back into the pot.
- Close the lid and set the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 10 minutes. High Pressure. The pot will take a few minutes to come to pressure.
- While the beef is cooking, mix together the corn starch and water for thickening. Set aside.
- When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
- When the pin in the lid drops back down, open the lid.
- Add the brown sugar, stir well.
- Turn on the sauté setting (normal heat), then stir the beef and sauce. When it starts to simmer, pour in the corn starch slurry. You may not need to use it all. Then turn off the pot.
- Serve immediately over some hot cooked rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Resources to Make Instant Pot Mongolian Beef
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Delicious! I added a half-pound of cremini mushrooms (store was out of shiitake) and they were amazing in that sauce. Also used ponzu instead of just regular soy sauce, to add a bit more vibrancy. Served with a side of stirfried Sichuan green beans, and it was perfect!
Thank you for the recipe, it’s going in my A list.
Excellent!! I will make this again because it was really good and quick and easy.
Very good recipe!
Thank you for this delicious recipe and the easy directions. Your extra effort to show us exactly what to do is very much appreciated.
We made your Mongolian Beef recipe this evening and it was wonderful. The tastes blended so well and nothing overpowered anything else. That’s a problem I find with a lot of IP recipes. We were thinking it will taste even better tomorrow. Unfortunately there was only one small portion left. We’re already planning to use more of your recipes Thanks a bunch. Keep them coming.
I make this often. Find that flavors are balanced. Probably add a little more Ginger but that’s about the only thing that I change. I also use Chuck steak trimmed all the fat and slice it extremely thin while it is still partially frozen. However I do find that flank steak gives a slightly more tender beef.
I love the idea of this, it smelled amazing during all of the process, and then we sat down to eat and it was too, too, too salty… I even use low sodium soy sauce…
That is so strange as this recipe has no sodium in it, just the low sodium soy sauce. Is it possible you added something different? Possibly made a different recipe (I have had that happen!)? The only other thing I can suggest is replacing some of the soy sauce with water.
I made this for the second time tonight, and it was just as delicious the second time! I use beef broth instead of water for extra flavor, and serve over rice with steamed broccolini on the side. Way better than takeout!
This is a great recipe ! I am enjoying many if your recipes you send out Tkanks
This sounds great! How would you adjust this recipe for cooking with chicken instead of beef? Thank you!
Chicken needs less cook time, and it will depend on the size of the pieces you are cooking. Smaller pieces will only need about 2-3 minutes. Half breasts will need about 5 minutes, and a breast that is whole, about 8 oz, will need about 7 minutes. I would not dredge them in corn starch first, but thicken after cooking.
When do you use the green onions?
With the sauce. Or when adding the browned beef back in.
Your ingredient list includes brown sugar but does not use it. Does it go in the sauce?
You will add it after pressure cooking. It helps avoid the burn error. Thank you!
Cooked this tonight. Super easy and very delicious.
Hi!
Can you use stew beef for this recipe! That’s what I have in the freezer and I’d like to use it up before buying more. Would stew beef adjust the cooking time?
Thanks!
Hi Brenda, yes. Slice it nice and thin along the bias, or diagonally. The cook time will stay the same. If you have chunks already cut, increase the cook time to 25 minutes.