Instant Pot Mongolian Beef: Easy, Tender, and Flavorful Takeout Fakeout

Craving the rich, savory-sweet flavors of your favorite Chinese takeout but short on time? Look no further than this incredible Instant Pot Mongolian Beef recipe. It transforms humble flank steak into unbelievably tender, juicy bites enveloped in a glossy, aromatic sauce, all made effortlessly in your electric pressure cooker. This dish pairs perfectly with fluffy steamed rice, vibrant broccoli, a sprinkle of green onions, and sesame seeds for a complete and satisfying meal that rivals any restaurant creation.

If you’re anything like me, busy weeknights often leave you dreaming of quick, delicious dinners. That’s where the Instant Pot truly shines. It’s a game-changer for achieving incredibly tender meats in a fraction of the time, and the joy of one-pot cooking means minimal cleanup. This recipe delivers on all fronts, bringing restaurant-quality taste and texture right to your home kitchen without the fuss.

The beauty of “takeout fakeout” meals lies in their ability to satisfy those cravings for beloved dishes while allowing you to control the ingredients and preparation. I’ve always been passionate about creating healthier, homemade versions of popular takeout favorites, and this Instant Pot Mongolian Beef is a testament to that. If you love this recipe, you absolutely must try some of my other Asian-inspired creations, such as Healthier Orange Chicken, Thai Beef Drunken Noodles, Sweet and Sour Ground Chicken, Healthier General Tso’s Chicken, or my Air Fryer Beef and Broccoli. Each offers a unique spin on classic Asian flavors, perfect for expanding your culinary repertoire.

This Instant Pot Mongolian Beef is incredibly delicious and easy to prepare. It features a perfectly balanced soy-based sauce, with just the right touch of sweetness from brown sugar, complemented by the aromatic kick of garlic and ginger. This creates a symphony of flavors that is both comforting and exhilarating, making it an ideal Asian-inspired dinner any night of the week.

While I love serving this savory beef over a bed of fluffy white rice, don’t hesitate to get creative with your serving choices. It’s equally fantastic tossed with your favorite noodles, such as lo mein or ramen, or even served with healthier alternatives like quinoa or cauliflower rice for a low-carb option. And, of course, the garnishes are non-negotiable! Freshly sliced green onions and toasted sesame seeds not only add a beautiful visual appeal but also contribute essential layers of freshness and nutty flavor that elevate the entire dish.

Why the Instant Pot is Perfect for Mongolian Beef

The Instant Pot truly shines with this Mongolian Beef recipe. Here’s why it’s the ultimate kitchen tool for this dish:

• Unrivaled Tenderness: The high-pressure cooking environment breaks down tough fibers in the flank steak, resulting in incredibly tender beef that practically melts in your mouth – a texture often hard to achieve with conventional methods in such a short time.
• Speed and Efficiency: From searing to pressure cooking, your Instant Pot handles multiple cooking stages with ease. This dish goes from prep to plate in under 35 minutes, making it ideal for busy weeknights when you need a quick yet satisfying meal.
• One-Pot Wonder: Forget juggling multiple pans. The Instant Pot allows you to sear the beef, simmer the sauce, and even gently steam the broccoli all in one pot, significantly reducing cleanup time.
• Deep Flavor Infusion: Pressure cooking forces flavors deep into the meat and vegetables, resulting in a more intense and cohesive taste experience that develops in minutes rather than hours.

Essential Ingredients for Your Savory-Sweet Creation

Crafting the perfect Instant Pot Mongolian Beef starts with a thoughtful selection of ingredients. Each component plays a crucial role in building the layered flavors and achieving that desirable takeout quality.

The Star of the Show: Flank Steak

• Flank Steak: This lean cut of beef is fantastic for Mongolian beef due to its robust flavor and ability to become incredibly tender when thinly sliced and cooked correctly. When slicing, remember to cut against the grain to ensure maximum tenderness.
• Cornstarch: This isn’t just for thickening the sauce! Tossing the sliced beef in cornstarch is a crucial technique known as “velveting.” It protects the meat during searing and pressure cooking, locking in moisture and resulting in a wonderfully silky, tender texture.

The Irresistible Mongolian Sauce

• Soy Sauce: The backbone of our sauce, providing essential umami and saltiness. For a gluten-free option, use tamari.
• Water: Helps to thin the sauce to the perfect consistency and is essential for pressure buildup in the Instant Pot.
• Brown Sugar: Adds a rich sweetness that balances the savory soy sauce, creating that signature sweet and savory profile of Mongolian beef. You can adjust the amount to your preference or try alternatives like honey or maple syrup for a different flavor nuance.
• Garlic: Freshly minced garlic is non-negotiable for its pungent, aromatic depth.
• Ginger: Grated fresh ginger provides a warm, spicy, and fragrant counterpoint to the sweetness.
• Red Pepper Flakes: These offer a customizable kick of heat. Add more or less depending on your spice preference.

The Finishing Touches

• Olive Oil: Used for searing the beef, which creates a delicious caramelized crust, adding another layer of flavor.
• Broccoli Florets: Added towards the end of cooking, broccoli provides a fresh crunch, vibrant color, and nutritional boost.
• Green Onions: Sliced green onions are a classic garnish, offering a mild oniony bite and a pop of green freshness.
• Sesame Seeds: Toasted sesame seeds add a nutty flavor and pleasant texture, completing the authentic takeout experience.

The Secret to Tender Beef: Velveting

One of the most important techniques in this recipe is “velveting” the beef. This simple step, common in Chinese cooking, makes an enormous difference in the final texture of your flank steak, ensuring it comes out incredibly tender and silky, never tough or dry.

What is Velveting? Velveting involves coating thinly sliced meat in a mixture, typically cornstarch and sometimes an egg white or a touch of baking soda, before cooking. For this recipe, we keep it simple with just cornstarch.

How Does it Work? The cornstarch coating creates a protective barrier around each piece of meat. During cooking, this barrier locks in moisture, preventing the beef from drying out. It also contributes to that smooth, almost “velvety” mouthfeel that is highly prized in dishes like Mongolian Beef. Allowing the coated beef to sit for 15 minutes at room temperature further enhances this effect and brings the meat to an optimal cooking temperature.

Don’t Skip This Step! While it might seem like an extra step, velveting is key to achieving truly tender Instant Pot Mongolian Beef. It’s a small investment of time that yields significant results in the texture department, elevating your homemade dish to restaurant standards.

How to Make Instant Pot Mongolian Beef: Step-by-Step

Making this incredible Mongolian Beef in your Instant Pot is surprisingly straightforward. Follow these steps for a delicious and easy meal:

1. Prepare the Beef: Begin by thinly slicing your flank steak against the grain into 1/4-inch pieces. In a medium bowl or a sturdy plastic bag, toss the sliced beef with cornstarch until each piece is evenly coated. Let this sit for at least 15 minutes at room temperature. This crucial “velveting” step tenderizes the meat and prepares it for a silky finish.
2. Whisk the Sauce: While the beef rests, prepare your savory-sweet sauce. In a small bowl, whisk together the soy sauce, water, brown sugar, minced garlic, grated ginger, and red pepper flakes until well combined. Set aside.
3. Sear the Beef: Turn on your Instant Pot’s “Saute” function. Once hot, add the olive oil. Add the beef in a single layer, ensuring not to overcrowd the pot. You may need to work in batches to get a good sear. Sear each side for about 2 minutes until nicely browned. This step is vital for developing rich flavor.
4. Add the Sauce: Once all the beef is seared, return it all to the pot if you cooked in batches. Pour the whisked sauce over the beef and stir gently to combine, ensuring all the beef is coated.
5. Layer the Broccoli: Carefully place the broccoli florets on top of the beef and sauce. Do not stir the broccoli into the sauce. This allows the broccoli to steam perfectly without becoming mushy.
6. Pressure Cook: Secure the lid on your Instant Pot, ensuring the sealing valve is in the “Sealing” position. Set the Instant Pot to “Pressure Cook” (or “Manual”) on high pressure for just 1 minute. The magic of pressure cooking will tenderize the beef and perfectly cook the sauce.
7. Quick Release: Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the sealing valve to the “Venting” position. Stand clear of the steam. Once the float valve drops, you can safely remove the lid.
8. Garnish and Serve: Garnish generously with freshly sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately over your choice of steamed rice or noodles.

Expert Tips for the Best Instant Pot Mongolian Beef

While this recipe is designed to be straightforward, a few professional tips can elevate your Instant Pot Mongolian Beef from great to absolutely unforgettable:

• Choosing Your Meat: Flank steak is an excellent choice, but for a truly luxurious experience, consider thinly sliced ribeye. Skirt steak is another great option. Remember, slicing against the grain is key for tenderness, no matter the cut.
• Protein Alternatives: This recipe is incredibly versatile! If you’re not in the mood for beef, thinly sliced chicken breast or pork tenderloin make fantastic substitutes. Adjust cooking time slightly – chicken and pork might need slightly less pressure cooking time depending on thickness.
• Do Not Skip Velveting: I cannot stress this enough! The cornstarch coating is crucial for that silky, tender texture that defines restaurant-quality Mongolian beef. Allow it to sit for the full 15 minutes.
• Don’t Overcrowd During Searing: When browning the beef in the Instant Pot, cook it in batches if necessary. Overcrowding the pot will steam the meat instead of searing it, preventing that delicious caramelized crust from forming. A good sear adds depth of flavor to the entire dish.
• Layer the Broccoli, Don’t Stir: Placing the broccoli on top of the beef and sauce (and not stirring it in) allows it to steam perfectly, retaining its crisp-tender texture and vibrant green color. Stirring it in would lead to overcooked, mushy broccoli.
• Adjust Sweetness and Spice: Feel free to customize the sauce to your palate. Add more brown sugar for a sweeter profile, or increase the red pepper flakes for a spicier kick. A tiny splash of rice vinegar or a squeeze of lime at the end can also brighten the flavors.
• Thickening the Sauce (Optional): The cornstarch from velveting the beef should naturally thicken the sauce. However, if you prefer an even thicker sauce, after pressure cooking, remove the beef and broccoli, then select the “Saute” function again. In a small bowl, whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Gradually whisk this slurry into the simmering sauce until it reaches your desired consistency.

Serving Suggestions and Perfect Pairings

Once your Instant Pot Mongolian Beef is ready, the serving possibilities are endless. Here are some of my favorite ways to enjoy this delicious dish:

• Classic Steamed Rice: Fluffy white or brown rice is the traditional choice, soaking up all that incredible savory-sweet sauce.
• Noodle Bowls: Serve over cooked lo mein noodles, ramen, or even thin rice vermicelli for a delightful noodle dish.
• Low-Carb Options: For a healthier or low-carb meal, serve with cauliflower rice, spiralized zucchini noodles, or steamed quinoa.
• Extra Veggies: Boost the vegetable content by serving alongside extra steamed snap peas, carrots, bell peppers, or bok choy.
• Appetizer Pairings: Complement your meal with homemade egg rolls, spring rolls, or a simple cucumber salad.
• Garnish Galore: Always remember the fresh garnishes! Green onions, sesame seeds, and even a drizzle of sesame oil or a dash of fresh cilantro will enhance both the presentation and the flavor.

Frequently Asked Questions (FAQs)

Here are some common questions about making and storing Instant Pot Mongolian Beef:

Can I freeze this Mongolian beef?

Yes, absolutely! Mongolian beef freezes wonderfully. Allow the dish to cool completely, then transfer it to an airtight freezer-safe container or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.

How do I store this dish?

Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. It makes for fantastic meal prep and reheats beautifully for quick lunches or dinners throughout the week.

Can I use a different protein?

Yes, this recipe is quite flexible! Thinly sliced chicken breast or pork tenderloin are excellent substitutes for beef. The cooking time for chicken might be slightly shorter (e.g., 0 minutes pressure cook time with a quick release, as it cooks quickly during pressure buildup), but flank steak’s 1-minute time is generally safe for similar thin cuts of other proteins. Ensure meat is cooked through before serving.

Can I make this gluten-free?

Yes! Simply swap regular soy sauce for a gluten-free tamari or coconut aminos. Ensure any other ingredients, like brown sugar, are certified gluten-free if cross-contamination is a concern.

Can I make this spicier?

Absolutely! Increase the amount of red pepper flakes in the sauce. You can also add a dash of sriracha or a few drops of chili oil when serving for an extra fiery kick.

Instant Pot Mongolian Beef Recipe

By:
Brandy O’Neill

Servings:

4
servings

Prep time:

20
mins

Cook time:

15
mins

Total time:

35
mins

This Instant Pot Mongolian beef takes tender flank steak and pairs it with soy sauce, brown sugar, garlic, and ginger. Serve with broccoli, green onions, sesame seeds, and steamed rice.

Equipment

• Instant Pot

Ingredients

• 1
  pound
  flank steak,
  sliced very thin, 1/4 inch
• 3
  tablespoons
  cornstarch
• ½
  cup
  soy sauce
• ½
  cup
  water
• ¼
  cup
  brown sugar
• 2
  cloves
  garlic,
  minced
• 1
  teaspoon
  grated ginger
• ½
  teaspoon
  red pepper flakes
• 2
  tablespoons
  olive oil
• 2
  cups
  small broccoli florets
• ¼
  cup
  sliced green onions,
  for garnish
• 2
  tablespoons
  sesame seeds,
  for garnish

Instructions

1. 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.
2. In a small bowl, whisk together the soy sauce, water, brown sugar, garlic, ginger, and red pepper flakes.
3. 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.
4. Add the sauce to the pan and stir to combine the sauce and beef.
5. Place the broccoli on top of the beef but do not mix it into the sauce!
6. Attach the lid and ensure the valve is in the sealing position. Set the Instant Pot to Pressure Cook Manual for 1 minute.
7. After it has cooked for 1 minute, quick release your Instant Pot.
8. Garnish with green onion and sesame seeds and serve over white rice.
9. Serve immediately and store any leftovers in an airtight container in the fridge for up to three days.

Additional Info

Course:
Main Course

Cuisine:
Asian