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Instant Pot Mongolian Beef

This Instant Pot Mongolian Beef is tastier and cheaper than takeout!  Tender steak is coated in a brown sugar, ginger, garlic sauce and served over rice.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main Dish
Cuisine: Asian, Chinese
Keyword: instant pot beef, instant pot chinese
Servings: 4 people
Calories: 608kcal
Author: Jennifer Debth

Equipment

Scale

Ingredients

  • 3/4 cups soy sauce use a gluten free variety, if necessary
  • 3/4 cups beef broth divided
  • 1/2 cup dark brown sugar packed
  • 2 tablespoons hoisin sauce use a gluten free variety, if necessary
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons sesame oil
  • 1 teaspoon crushed red pepper flakes more or less depending on your heat preference
  • 1 teaspoon ground ginger
  • 1 tablespoon minced garlic
  • 2 pounds flank steak halved lengthwise, then sliced against the grain into 1/2 inch thick strips
  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion sliced
  • 1/4 cup cornstarch
  • Instant pot rice for serving
  • Chopped green onions for garnish
  • Asian roasted broccoli for serving

Instructions

  • In a large bowl, whisk together soy sauce, 1/2 cup broth, brown sugar, hoisin, vinegar, sesame oil, red pepper flakes, ginger, and garlic until well combined.
  • Stir in steak, then cover and let marinate at room temperature for 30 minutes or (preferably) in the fridge for up to 8 hours.
  • Hit SAUTE on a 6 quart Instant Pot.
  • Once it reads HOT, add in extra virgin olive oil and sliced onion, then sauté for 5 minutes.
  • Hit CANCEL, then pour steak and marinade into the IP. Be sure to scrape any brown bits off the bottom to prevent a BURN reading.
  • Cover and lock the lid (make sure the steam releasing handle is pointing to sealing), then cook on HIGH pressure for 6 minutes.
  • When the time is up, allow a natural release for 15 minutes, then flip the valve to release the remaining pressure.
  • Hit SAUTE on the Instant Pot.
  • In a small bowl, whisk together cornstarch and remaining 1/4 cup broth until smooth, slowly whisk into the Instant Pot, then allow to simmer until sauce has thickened to your liking.
  • Taste and re-season, if necessary, then serve over rice with chopped green onions and a side of roasted broccoli and enjoy!
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Notes

Nutritional information does not include rice, green onions, or broccoli.

Nutrition

Serving: 1serving | Calories: 608kcal | Carbohydrates: 45g | Protein: 55g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 136mg | Sodium: 2866mg | Potassium: 1016mg | Fiber: 2g | Sugar: 31g | Vitamin A: 150IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 5mg