Instant Pot Mongolian Beef

 If you’re a fan of tender and flavorful beef dishes, Mongolian beef should be on your list of must-try recipes. This popular Chinese dish features succulent beef strips tossed in a sweet and savory sauce and with steamed rice or noodles. However, achieving the perfect balance of flavors and tenderness can be challenging, especially if you’re cooking it for the first time.

If you’re looking for a hassle-free way to make Mongolian beef at home, the Instant Pot has it covered for you. With its pressure-cooking technology, you can create a mouthwatering and tender Mongolian beef dish quickly. And the best part is you don’t need any fancy ingredients or advanced cooking skills to nail this recipe.

Here is a foolproof Instant Pot Mongolian beef recipe that is easy to follow and guaranteed to satisfy your taste buds. So, whether you’re a busy parent or just looking for a quick and delicious meal, grab your Instant Pot, and let’s get cooking!

Which meat cut is perfect for instant pot Mongolian beef?

While Mongolian beef is a popular dish that can be made with various cuts of meat, choosing the right cut can make all the difference in texture and flavor. Regarding the Instant Pot, you’ll want to opt for a cut of beef that is well-suited for pressure cooking.

The ideal meat cut for Instant Pot Mongolian beef is tender and marbled with fat, ensuring that the meat stays juicy and flavorful throughout the cooking process. We recommend using flank steak or sirloin steak, which are commonly used for this dish

Flank steak is a thin and lean cut that is perfect for slicing into thin strips, a key component of Mongolian beef. It’s also a budget-friendly option that only requires a little prep work. On the other hand, sirloin steak is a bit more expensive, but it’s also more tender and has a richer flavor. It’s a great option if you’re looking for a more upscale version of this dish.

What to serve with instant pot Mongolian beef?

We’ve got you covered if you’re looking for the perfect accompaniments to serve with your instant pot Mongolian beef. Here are some delicious and easy ideas to elevate your meal:

  • Steamed Rice: Mongolian beef is traditionally served with steamed rice for a good reason. The fluffy texture of the rice pairs perfectly with the tender and savory beef. You can also try different types of rice, such as jasmine or brown rice, to add variety to your meal.
  • Stir-Fried Vegetables: Stir-fried vegetables like bell peppers, broccoli, and snap peas are a great way to add color, crunch, and nutrition to your meal. The vibrant veggies will complement the bold flavors of the beef and create a perfect side dish.
  • Spring Rolls: Serve your Mongolian beef with crispy and fresh spring rolls. The light and refreshing flavors of the rolls complement the rich and savory flavors of the beef and create a perfect balance.
  • Asian Slaw: An Asian-inspired slaw is a refreshing and crunchy complement to Mongolian beef. Add shredded cabbage, carrots, and cucumber, and toss them in a light dressing with sesame oil, rice vinegar, and soy sauce for a healthy and satisfying side dish.
  • Scallion Pancakes: Scallion pancakes are a popular Chinese street food that pairs well with Mongolian beef. These flaky and savory pancakes are perfect for dipping in the sauce and adding a unique texture to your meal.

How to store instant pot Mongolian beef?

Here’s how to store leftover dish:

  • Allow the Mongolian beef to cool to room temperature before storing it.
  • Once it has cooled, transfer it to an airtight container.
  • You can store leftover dish in the refrigerator for up to four days. If you want to store it for longer, you can freeze it for up to three months. To freeze, transfer the beef to a freezer-safe container or bag and label it with the date.

Instant Pot Pot Roast – The Recipe

Preparation time: 5 minutes

Cooking Time: 40 minutes

Total Time: 45 minutes

Servings: 4


1 ½ lb. flank beef, cut into thin strips

2 tsp. olive oil

2 cloves garlic minced

½ tsp. fresh ginger, grated

½ cup soy sauce

½ cup Hoisin sauce

½ cup beef stock

½ cup light brown sugar

½ cup green onion, chopped

2 tbsp. cornstarch

½ cup water

Sesame seeds, for garnishing


  1. Prepare the instant pot, select the sauté option, and pour olive oil to cover the bottom completely.
  2. Add garlic and sauté for a minute.
  3. Add flank beef and sauté for 3 minutes. Then stir well with Hoisin sauce, soy sauce, brown sugar, grated ginger, and beef stock.
  4. Close the instant pot lid and cook for 10 minutes on high pressure.
  5. Once the cooking cycle is completed, wait at least 20 minutes for a natural release of pressure.
  6. Add the cornstarch slurry and green onion and stir the mixture for 1 minute.
  7. Once Mongolian beef is ready, transfer it to the serving bowl and garnish with spring onions and sesame seeds.
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