Instant Pot Mongolian Beef Recipe

Introduction

Weeknight dinners at our house are often a delicate dance between wanting something delicious and flavorful, and actually having the time and energy to make it happen. Like many families, Chinese takeout is a frequent craving, but the cost and sometimes questionable ingredients always leave me feeling a little less than thrilled. That’s where this Instant Pot Mongolian Beef recipe swoops in to save the day. Let me tell you, this isn’t just good for an Instant Pot recipe – it’s genuinely fantastic, rivaling, and in my opinion, surpassing, our local takeout spot.

The first time I made this, my family was convinced I had secretly ordered from our favorite Chinese restaurant. The aroma that filled the kitchen as the Instant Pot released pressure was intoxicating – that sweet and savory blend of soy sauce, ginger, and garlic that just screams comfort food. And the taste? Oh my goodness, the taste! Tender strips of beef, coated in a luscious, slightly sticky, perfectly balanced sauce, served over fluffy rice… it was pure dinner bliss. Plus, knowing it’s made with wholesome ingredients right in my own kitchen, and is naturally gluten-free, makes it a winner on all fronts. If you’re looking for a quick, easy, and incredibly flavorful dinner that will impress your family and friends, look no further. This Instant Pot Mongolian Beef is about to become your new go-to recipe!

Ingredients

This Instant Pot Mongolian Beef recipe uses simple, readily available ingredients, many of which you might already have in your pantry and refrigerator. Let’s break down each component and discuss why they are essential for creating that authentic Mongolian Beef flavor.

• 1 tablespoon Grapeseed Oil: Grapeseed oil is my preferred choice for high-heat cooking in the Instant Pot because of its neutral flavor and high smoke point. This is crucial for sautéing the beef effectively without the oil burning. If you don’t have grapeseed oil, you can substitute it with other neutral, high-smoke point oils like canola oil, vegetable oil, or avocado oil. Olive oil can also be used, but be mindful of its lower smoke point and potential to impart a slight olive oil flavor.
• 3 lbs. Stir Fry Beef: The star of the show! When it comes to stir fry beef, the cut you choose significantly impacts the tenderness and overall texture of your Mongolian Beef. While pre-cut “stir fry beef” is convenient, often it’s not the best quality. For optimal results, I recommend purchasing a good quality cut of beef like flank steak, sirloin steak, or even skirt steak and slicing it yourself. Flank steak is a popular choice as it’s flavorful and relatively tender when sliced against the grain. Sirloin is leaner and also works well. Skirt steak is very flavorful but can be tougher if not sliced thinly and cooked properly. Regardless of the cut, ensure you slice the beef thinly against the grain. This “against the grain” slicing breaks down the muscle fibers, resulting in incredibly tender beef that practically melts in your mouth after pressure cooking. If using frozen stir fry beef, make sure it is fully thawed before starting the recipe to ensure even cooking.
• 2 tablespoons Cornstarch (for beef) & 3 tablespoons Cornstarch (for slurry): Cornstarch is a crucial ingredient in two steps of this recipe, each serving a distinct purpose. The initial 2 tablespoons are used to coat the beef before sautéing. This cornstarch coating acts as a tenderizer, helping to create that wonderfully soft and juicy beef. It also aids in browning the beef during the sauté step, contributing to a richer flavor profile. Later, 3 tablespoons of cornstarch are used to create a slurry with water. This slurry is added at the end of cooking to thicken the sauce to that perfect, glossy consistency we associate with Mongolian Beef. If you are strictly gluten-free and want to be extra cautious, ensure your cornstarch is certified gluten-free, although cornstarch is naturally gluten-free. If you need a cornstarch substitute, arrowroot powder or tapioca starch can be used, but cornstarch provides the best thickening power and glossy finish for this sauce.
• 8 cloves Garlic minced: Garlic is a foundational flavor in almost all Asian-inspired cuisines, and Mongolian Beef is no exception. Freshly minced garlic is essential for that pungent, aromatic punch that elevates the sauce. Eight cloves might seem like a lot, but garlic mellows out beautifully during cooking, adding depth and complexity without being overpowering. If you are a garlic lover, feel free to add even more! Pre-minced garlic from a jar can be used in a pinch, but the flavor is significantly less vibrant than freshly minced. For the best flavor, mince the garlic just before you need it.
• 2 tablespoons Fresh ginger minced: Ginger is another key ingredient that contributes to the signature flavor of Mongolian Beef. Fresh ginger offers a warm, slightly spicy, and zesty flavor that complements the garlic and soy sauce beautifully. Just like with garlic, fresh ginger is far superior to powdered or jarred ginger in terms of flavor and aroma. Peel the ginger using a spoon or vegetable peeler, and then mince it finely. You can also grate the ginger using a microplane or fine grater for an even finer texture. If you are sensitive to ginger’s spice, you can slightly reduce the amount, but I highly recommend using the full 2 tablespoons for the authentic flavor.
• ¾ cup Water: Water is used as the base liquid for the sauce in the Instant Pot. It helps to create steam for pressure cooking and ensures that the sauce doesn’t become too thick during cooking. Using water also allows the other flavors, like soy sauce and sesame oil, to shine through without being diluted by a stronger flavored broth.
• ½ cup Brown sugar: Brown sugar is what gives Mongolian Beef its characteristic sweetness and sticky, caramelized texture. The molasses in brown sugar adds a depth of flavor and a hint of caramel notes that white sugar simply cannot replicate. You can use either light or dark brown sugar for this recipe. Dark brown sugar will result in a slightly richer, more molasses-forward flavor, while light brown sugar will be a bit milder. If you prefer a less sweet dish, you can reduce the amount of brown sugar slightly, but keep in mind that sweetness is a defining characteristic of Mongolian Beef.
• 1 tablespoon Sesame oil: Sesame oil is the magic ingredient that brings that unmistakable nutty, toasted flavor to Mongolian Beef, instantly evoking Chinese takeout vibes. Toasted sesame oil is crucial here, as it has a much more intense and flavorful profile than regular sesame oil. A little goes a long way, so 1 tablespoon is perfect for infusing the entire dish with its signature aroma. Be sure to use toasted sesame oil, and store it in a cool, dark place to prevent it from going rancid.
• ½ cup Low-sodium soy sauce: Soy sauce is the salty, umami-rich backbone of the Mongolian Beef sauce. Using low-sodium soy sauce is important to control the overall saltiness of the dish. Regular soy sauce can be quite high in sodium, and when combined with other salty ingredients, it can easily become overpowering. Low-sodium soy sauce allows you to enjoy the savory flavor without excessive saltiness. If you are gluten-free, be sure to use tamari or coconut aminos as a gluten-free substitute for soy sauce. Tamari is very similar in flavor to soy sauce and is often gluten-free. Coconut aminos is a soy-free and gluten-free alternative with a slightly sweeter and less salty profile.
• ¼ teaspoon Red pepper flakes: Red pepper flakes add a touch of heat to balance the sweetness and savory notes of the Mongolian Beef. ¼ teaspoon provides a mild warmth that is not overpowering. If you prefer a spicier dish, feel free to increase the amount of red pepper flakes to ½ teaspoon or even a full teaspoon. If you are sensitive to spice, you can omit the red pepper flakes altogether, or use just a pinch.
• 1 White onion quartered: White onion adds a subtle sweetness and mild onion flavor to the dish. Quartering the onion allows it to soften and become tender during pressure cooking without completely dissolving. You can also use yellow onion if white onion is not available. If you prefer a stronger onion flavor, you can use half of a large onion instead of a whole small one.
• ½ cup Matchstick carrots: Matchstick carrots add a touch of sweetness, color, and a slight crunch to the Mongolian Beef. They are a classic vegetable addition to this dish and cook perfectly in the Instant Pot without becoming mushy. You can use pre-cut matchstick carrots for convenience, or you can julienne your own carrots. If you don’t have matchstick carrots, you can use regular carrots sliced into thin rounds or coins.
• 2 Green onions thinly sliced, for garnish: Green onions, also known as scallions, are used as a fresh garnish to add a pop of color and a mild oniony flavor to the finished dish. Thinly sliced green onions are sprinkled over the Mongolian Beef just before serving, adding a final touch of freshness and visual appeal.
• 1 teaspoon Sesame seeds for garnish: Sesame seeds, like green onions, are used as a garnish to add visual appeal and a subtle nutty flavor to the finished dish. Toasted sesame seeds are even more flavorful, so you can lightly toast them in a dry pan over medium heat for a few minutes until fragrant before using as a garnish.

Instructions

Follow these simple step-by-step instructions to create delicious Instant Pot Mongolian Beef in under 45 minutes!

1. Prepare the Beef: Place the sliced stir fry beef into a large gallon-size zip-top bag. Sprinkle 2 tablespoons of cornstarch over the beef. Seal the bag tightly, removing as much air as possible, and shake vigorously until all the beef strips are evenly coated with cornstarch. Set the bag aside while you prepare the sauce. This cornstarch coating is crucial for tenderizing the beef and helping it brown beautifully during sautéing.
2. Make the Sauce: In a large mixing bowl, combine the minced garlic, minced ginger, water, brown sugar, sesame oil, low-sodium soy sauce, and red pepper flakes. Whisk all the ingredients together thoroughly until the brown sugar is completely dissolved and the sauce is smooth and well-combined. Taste the sauce and adjust seasonings as needed. You can add a pinch more red pepper flakes for extra heat, or a touch more brown sugar for sweetness, according to your preference.
3. Sauté the Beef: Press the “Sauté” button on your Instant Pot. Once the display reads “Hot,” pour the grapeseed oil into the pot. Let the oil heat up for a few seconds until it shimmers. Carefully add the cornstarch-coated beef to the hot Instant Pot. It’s important not to overcrowd the pot, so work in batches if necessary to ensure the beef browns properly. Sauté the beef for about 1 minute, stirring frequently with a wooden spoon or spatula. The goal is to sear the beef quickly on all sides, not to cook it through at this stage. Sautéing helps to develop a rich, savory flavor and adds texture to the beef.
4. Add Vegetables and Sauce: Add the quartered white onion and matchstick carrots to the Instant Pot with the sautéed beef. Pour the prepared sauce over the beef and vegetables. Stir well to ensure all the ingredients are fully incorporated and coated in the sauce.
5. Pressure Cook: Close the Instant Pot lid and ensure the pressure valve is set to the “Sealing” position. Select the “Meat/Stew” setting (or manual/pressure cook setting on high pressure) and set the cooking time for 8 minutes. Pressure cooking for 8 minutes is perfect for tenderizing the beef while still maintaining some texture.
6. Natural Pressure Release: Once the Instant Pot cooking cycle is complete, let the pressure release naturally for 10 minutes. This means you do nothing and allow the pressure to come down on its own. A natural pressure release helps to prevent the beef from becoming tough and allows the flavors to meld together beautifully.
7. Make Cornstarch Slurry: While the Instant Pot is undergoing natural pressure release, prepare the cornstarch slurry. In a small bowl, whisk together 3 tablespoons of cornstarch and ¼ cup of cold water until smooth and no lumps remain. Set the slurry aside.
8. Thicken the Sauce: After the 10-minute natural pressure release, carefully manually release any remaining pressure by moving the pressure valve to the “Venting” position. Once all the pressure is released and the float valve has dropped, carefully remove the Instant Pot lid. Cancel the “Sauté” function if it is still on. Press the “Sauté” button again to return to the sauté mode. Stir the beef and sauce in the Instant Pot. Slowly pour in about half of the cornstarch slurry, stirring continuously. Continue to stir and cook for 1-2 minutes, or until the sauce begins to thicken. If you prefer a thicker sauce, add more of the cornstarch slurry gradually, stirring and allowing the sauce to thicken after each addition. You may not need to use all of the slurry.
9. Garnish and Serve: Once the sauce has reached your desired thickness, turn off the “Sauté” function. Garnish the Instant Pot Mongolian Beef generously with thinly sliced green onions and sesame seeds. Serve immediately over cooked rice, noodles, or your favorite grain.

Nutrition Facts

Serving Size: 1 serving
Calories: 481kcal

Note: Nutritional information is an estimate and may vary based on specific ingredients used and serving sizes.

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Natural Release: 10 minutes
Total Time: 45 minutes

How to Serve Instant Pot Mongolian Beef

Instant Pot Mongolian Beef is incredibly versatile and pairs wonderfully with a variety of side dishes. Here are some delicious serving suggestions:

• Classic White Rice: Fluffy white rice is the quintessential accompaniment to Mongolian Beef, soaking up all that delicious sauce.
• Brown Rice: For a healthier option, serve over brown rice. Its nutty flavor complements the savory sauce beautifully.
• Jasmine Rice: The fragrant aroma and slightly sticky texture of jasmine rice make it a delightful pairing.
• Lo Mein Noodles: Toss the Mongolian Beef with cooked lo mein noodles for a satisfying and hearty meal.
• Chow Mein Noodles: Crispy chow mein noodles provide a wonderful textural contrast to the tender beef and sauce.
• Quinoa: For a protein-rich and gluten-free option, serve over cooked quinoa.
• Steamed Broccoli: Add a side of steamed broccoli for a healthy and vibrant green vegetable.
• Steamed Bok Choy: Bok choy, with its mild and slightly sweet flavor, is another excellent vegetable side dish.
• Spring Rolls: Serve alongside crispy spring rolls for a complete Chinese takeout-inspired feast.
• Egg Rolls: Egg rolls are another classic appetizer that pairs perfectly with Mongolian Beef.

Additional Tips for Perfect Instant Pot Mongolian Beef

1. Don’t Overcook the Beef: Pressure cooking for 8 minutes is ideal for tender beef. Overcooking can lead to tough and dry beef. Stick to the recommended cooking time for best results.
2. Adjust Spice Level to Your Preference: The ¼ teaspoon of red pepper flakes provides a mild heat. If you like it spicier, add more red pepper flakes. For a milder version, reduce or omit them entirely. You can also add a pinch of cayenne pepper for extra heat.
3. Use Fresh Ginger and Garlic: Fresh ginger and garlic are essential for the authentic flavor of Mongolian Beef. Avoid using powdered or jarred versions whenever possible, as they lack the vibrant aroma and taste of fresh ingredients.
4. Marinate the Beef for Extra Tenderness (Optional): For even more tender beef, you can marinate it for 30 minutes to an hour before cooking. A simple marinade of soy sauce, a touch of sesame oil, and a pinch of baking soda can work wonders.
5. Double the Recipe for Meal Prep or Leftovers: This Instant Pot Mongolian Beef is perfect for meal prepping or making leftovers. It reheats beautifully and tastes even better the next day as the flavors have had more time to meld together. Feel free to double the recipe if you are feeding a larger crowd or want to have leftovers for lunch.

FAQ: Instant Pot Mongolian Beef

Q1: Can I use a different cut of beef?
A: Yes, you can use other cuts of beef besides stir fry beef. Flank steak, sirloin steak, and skirt steak are all excellent choices. Just be sure to slice the beef thinly against the grain for maximum tenderness. You can also use chuck roast, but it will require a longer pressure cooking time to become tender.

Q2: Can I make this Mongolian Beef without an Instant Pot?
A: While this recipe is optimized for the Instant Pot, you can adapt it for stovetop cooking. To make it on the stovetop, you would sauté the beef in a wok or large skillet, then add the vegetables and sauce. Simmer until the sauce thickens and the beef is cooked through. It will take longer to achieve the same level of tenderness as pressure cooking. You can also adapt it for a slow cooker by browning the beef first, then adding all ingredients to the slow cooker and cooking on low for 4-6 hours or on high for 2-3 hours.

Q3: Can I make Mongolian Beef spicier or milder?
A: Absolutely! You have complete control over the spice level. To make it spicier, increase the amount of red pepper flakes or add a pinch of cayenne pepper. You can even add a chopped fresh chili pepper like a Serrano or jalapeño for extra heat. For a milder version, reduce or omit the red pepper flakes entirely.

Q4: Can I use honey instead of brown sugar?
A: While brown sugar is traditional in Mongolian Beef, you can substitute honey if you prefer. Honey will add sweetness and a slightly different flavor profile. Start with about ¼ cup of honey and adjust to taste, as honey is generally sweeter than brown sugar. Maple syrup is another alternative sweetener you could use, but brown sugar provides the most authentic flavor.

Q5: How do I store leftovers of Instant Pot Mongolian Beef?
A: Store leftover Instant Pot Mongolian Beef in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave it in intervals, stirring occasionally, until heated through. You can also reheat it in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce. The flavors often deepen and become even more delicious the next day!

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