This Instant Pot Mongolian Beef is a fast and delicious way to enjoy takeout at home. It’s even better than the restaurant version and comes together quickly thanks to the pressure cooker. Start by searing the beef for a crispy exterior, then pressure cook it with a sweet sauce that perfectly coats the steamed broccoli. You’ll have a healthy and satisfying dinner ready in under 30 minutes!
INGREDIENTS
- 2 cups uncooked quinoa, white rice, jasmine rice, cauliflower rice, or brown rice for serving
- 1-2 Tablespoons olive oil or sesame oil
- 1 1/2 pounds flank steak (Note 1)
- 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
- 2 cups broccoli florets, chopped small
- 4 stalks green onions
- Sesame seeds, red pepper flakes, or sriracha sauce (optional for topping)
INSTRUCTIONS
- Cook the brown rice or quinoa according to the package instructions and set aside.
- Slice the flank steak into thin pieces against the grain and set aside. Turn the Instant Pot onto the sauté setting, drizzle the olive oil in the bottom of the pot, and let it heat up. Once hot and shimmering, sear the steak in 2-3 batches, 1-2 minutes on each side. Avoid overcrowding the pot to ensure proper searing.
- While the steak sears, whisk together the soy sauce (or coconut aminos), garlic, ginger, and water in a small bowl.
- Once the steak is browned, cancel the sauté setting and pour the sauce mixture over the steak. Lock the lid and ensure the pressure valve is set to “sealing.” Pressure cook on high for 8 minutes. It will take 5-7 minutes for the pot to come to pressure before cooking begins.
- While the beef is cooking, whisk the cornstarch (or tapioca starch) with 2 tablespoons of cold water in a small dish.
- After the cooking time is complete, carefully quick-release the pressure by turning the valve to “venting.” You can place a dish towel over the valve to reduce steam noise and protect nearby surfaces.
- Remove the lid, then add the cornstarch mixture, honey, and broccoli. Press the sauté button again and stir frequently until the sauce thickens. You can close the lid for a few minutes to steam the broccoli, which should take about 4-6 minutes. The broccoli is done when tender and the sauce has thickened. If you prefer a thicker sauce, mix an additional tablespoon of cornstarch or tapioca starch with water, add it to the pot, and sauté for a minute.
- Serve the Mongolian Beef over rice (or cauliflower rice) and top with green onions, sesame seeds, and optional red pepper flakes or sriracha sauce.
NOTES
- Flank Steak: If flank steak isn’t available, skirt steak can be used as a substitute. For more tips on how to cut flank steak, see our tutorial.
- Slow Cooker Version: For a slow cooker variation, add all ingredients to the crockpot and cook on high for 2-3 hours or low for 4-5 hours. Stir in the cornstarch slurry to thicken before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Mongolian beef can be frozen for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.
Nutrition (per serving):
- Calories: 244 kcal
- Carbohydrates: 16.4g
- Protein: 25.7g
- Fat: 8.5g
- Cholesterol: 68mg
- Sodium: 74mg
- Fiber: 1g
- Sugar: 12.5g
If you try this recipe, please leave a review and let us know how it turned out!
