Instant Pot Mongolian Beef Recipe: Tender Beef with Sticky Sauce

This tender and juicy Instant Pot Mongolian Beef rivals takeout and comes together in about 30 minutes. It’s perfectly seasoned, easy to make, and a crowd-pleasing weeknight meal.

Easy Instant Pot Mongolian Beef

Using the Instant Pot ensures the beef turns out tender and flavorful every time. This simple Mongolian beef recipe is a great introduction to pressure-cooker cooking and makes a satisfying family dinner.

Ready in under 30 minutes, the recipe stores well for leftovers or meal prep. Cooked with green onions and served over steamed white rice, it offers the comfort of takeout with homemade flavor and better control over ingredients.

What Is Mongolian Beef?

Mongolian beef is a popular Chinese-American dish built around thinly sliced flank steak and green onions tossed in a sweet-savory brown sugar and soy sauce glaze. While it’s delicious prepared many ways, the pressure cooker speeds up the process and gives consistently tender results.

Recipe Ingredients

The list below contains the key ingredients for a balanced Mongolian beef sauce and tender meat.

• Flank Steak: Cut into 1/4-inch thin strips.
• Olive Oil: For browning the beef.
• Garlic Cloves: Minced.
• Soy Sauce: Use coconut aminos if you need a soy- or gluten-free option.
• Water: For the sauce base.
• Brown Sugar: About 2/3 cup for the signature sweetness.
• Fresh Ginger: Minced for brightness.
• Red Pepper Flakes: A small pinch for subtle heat.
• Cornstarch: Or arrowroot powder to thicken the sauce.
• Water: Extra for mixing with the cornstarch.
• Green Onions: Sliced into 1-inch pieces.
• Sesame Seeds: For garnish.

How to Make Mongolian Beef in the Instant Pot

This Instant Pot version is straightforward: brown the beef, build the sauce, pressure cook briefly, then thicken and finish with green onions.

• Heat oil: Set the Instant Pot to Sauté and warm the olive oil in the inner pot.
• Brown the beef: Sear the meat in small batches for about 1 minute per batch until browned. Transfer to a plate and set aside.
• Make the sauce: Sauté minced garlic for 30 seconds, then add soy sauce, 1/2 cup water, brown sugar, red pepper flakes, and ginger. Stir to combine.
• Add beef back: Return the browned beef to the pot. Lock the lid and set the valve to sealed.
• Pressure cook: Select Manual or Pressure Cook and set for 11 minutes.
• Release pressure: When cooking is complete, move the valve to venting for a quick release.
• Prepare cornstarch slurry: Whisk together 2 tablespoons cornstarch and 3 tablespoons water until smooth. Do not add cornstarch directly to the pot without pre-mixing.
• Thicken sauce and finish: Use Sauté to bring the sauce to a gentle boil, stirring constantly while adding the cornstarch slurry until the sauce thickens. Stir in the sliced green onions.
• Serve: Garnish with sesame seeds and serve warm over rice.

Tips for Success

Follow these tips to ensure tender, flavorful results every time.

• Use flank steak: It’s ideal for this recipe; top round is a close second. Higher quality beef yields a better texture.
• Slice against the grain: This shortens the muscle fibers and makes the meat more tender. Slightly freeze the steak for 15–20 minutes if it’s hard to slice thinly.
• Make a smooth slurry: Whisk cornstarch with water until fully smooth before adding to the pot to avoid lumps.
• Don’t overcrowd when browning: Brown in batches so the beef sears instead of steaming, which improves flavor and texture.

Serving Suggestions

Pair this Mongolian beef with sides or add-ins to round out the meal.

• Add vegetables: Bell peppers, carrots, or broccoli work well and can be added during the final sauté step or quickly blanched beforehand.
• Try flavored rice: Serve over garlic butter parmesan rice for extra richness.
• Soups and sides: Egg drop soup, steamed vegetables, or a simple cucumber salad make great accompaniments.

How to Store and Reheat Leftovers

• Store cooled leftovers in an airtight container in the refrigerator for 3–4 days.
• Reheat in the microwave or on the stove over medium heat. Add a splash of water while reheating on the stove to restore some moisture.

Can I Freeze Instant Pot Mongolian Beef?

• Yes. Portion cooled beef into freezer-safe containers and freeze for up to 4 months.
• Thaw overnight in the refrigerator before reheating.

More Beef Dinner Ideas

Looking for more beef recipes to add variety to your weekly menu? Try these flavorful options.

• Instant Pot Beef Barbacoa
• Honey Balsamic Beef Stir Fry
• Garlic Steak Bites with Potatoes