This Instant Pot Mongolian Beef is flavorful, fast, and reheats beautifully. Tender strips of flank steak are coated in a glossy, savory-sweet sauce and pressure-cooked for juicy, melt-in-your-mouth results.
What is Mongolian Beef?
Mongolian Beef is a Chinese-American dish with roots in Taiwan from the 1950s. Thinly sliced beef is typically fried and tossed in a dark, slightly sweet and savory sauce. Using an Instant Pot streamlines the process: a quick sauté to brown the meat followed by pressure cooking locks in flavor and produces exceptionally tender beef without long braising times.
What you’ll love about this recipe:
- Quick: Minimal prep and no chopping of vegetables make this a fast dinner option. The Instant Pot heats up quickly, so you can have dinner on the table in about 30 minutes.
- Meal-prep friendly: Leftovers taste even better after a day in the fridge, making this an ideal lunch or make-ahead dinner. The recipe also freezes well for later.
- Beginner-friendly: Simple, forgiving steps make this recipe approachable. Tip: measure and prep ingredients before starting so the Instant Pot can reach pressure without losing too much liquid.
Mongolian Beef Ingredients
Below is an overview of the main ingredients used in this recipe. Exact quantities are listed in the printable recipe card further down.
- Flank steak and cornstarch – Flank steak, sliced thinly against the grain, gives tender results. If unavailable, skirt or sirloin will work. Cornstarch helps the sauce cling to the beef and gives a pleasant texture.
- Sauce components – Sesame oil, water, brown sugar, low-sodium soy sauce, minced garlic, fresh ginger, and rice vinegar combine to make a balanced sweet-savory glaze. Swap garlic powder for fresh garlic if needed, or use a sugar substitute for a lower-carb version. Coconut aminos can replace soy sauce for a soy-free option.
- Cornstarch slurry – Additional cornstarch mixed with cold water is added after pressure cooking to thicken the sauce quickly on sauté.
- Optional garnishes – Toasted sesame seeds, sliced green onions, or fresh herbs brighten the dish.
How to Make Mongolian Beef in the Instant Pot
The method is straightforward: coat and brown the steak, add the sauce and pressure-cook, then thicken the sauce. Follow these steps for a reliable result.
Brown the Steak
Toss the sliced flank steak with cornstarch until lightly coated. Set the Instant Pot to Sauté on high and heat the sesame oil. When hot, brown the steak strips 3–4 minutes, stirring so they color evenly. Remove the beef and press Cancel on the Instant Pot.
Add Sauce
Pour the water into the pot and scrape up any browned bits from the bottom with a wooden spoon to prevent a burn warning. Add brown sugar, soy sauce, minced garlic, fresh ginger, and rice vinegar. Return the browned beef to the pot and stir so the meat is well coated.
Pressure Cook
Secure the lid and set the Instant Pot to High Pressure for 10 minutes. Allow the pot to come to pressure (this often takes 10–15 minutes), then let it cook. When the cycle finishes, allow a 10-minute natural pressure release before using quick release to vent any remaining pressure.
Thicken Sauce
After releasing pressure and opening the lid, stir the beef gently and slowly pour in the cornstarch slurry while continuously stirring. Switch the Instant Pot to Sauté and cook 1–2 minutes until the sauce thickens to a glossy consistency, stirring frequently.
Serve
Spoon the Mongolian Beef into bowls and garnish with sliced green onions and sesame seeds. Serve over steamed white rice, cauliflower rice for a lower-carb option, or alongside simple roasted or air-fried vegetables for a complete meal.
Storage and Reheating
Fridge: Store in an airtight container for 3–4 days. Portion into meal-prep containers for easy grab-and-go lunches.
Freezer: Cool completely before transferring to a freezer-safe container; best quality for 3–6 months. Thaw overnight in the fridge for best texture.
Reheating: Reheat gently in a skillet over medium heat with a splash of water to restore texture, or use the microwave on 50% power in 1-minute intervals, stirring between blasts until hot.
Recipe FAQs
Flank steak is ideal when sliced against the grain; it becomes tender without turning mushy when pressure cooked. Sirloin or skirt steak are good alternatives if flank isn’t available.
As written, this recipe is not keto due to brown sugar and cornstarch. To reduce carbs, use a brown sugar substitute and omit the cornstarch slurry (the sauce will be thinner) or use low-carb thickeners sparingly.
Potato starch is a 1:1 substitute for cornstarch. Arrowroot can be used but adjust quantities (use more for the initial coating). All-purpose or rice flour will require larger amounts and may change the texture.
If you love this Mongolian Beef, you’ll love these recipes!
- Keto Asian Steak Rolls
- Garlic Ginger Pork Tenderloin
- Easy Asian Salmon
- Spicy Kung Pao Chicken
- Sesame Shrimp Skewers
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Instant Pot Mongolian Beef
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Ingredients
- 2 lbs flank steak, sliced into thin strips
- ¼ cup cornstarch
- 2 tbsp sesame oil
- 1 cup water
- ⅓ cup brown sugar, packed (or monkfruit if low carb)
- ½ cup low-sodium soy sauce
- 4 cloves garlic, minced
- 1 tbsp fresh minced ginger
- 1 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- Sesame seeds and green onion for garnish, (optional)
Equipment
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1 Instant Pot
Instructions
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Toss the cut flank steak with the ¼ cup cornstarch until well coated, then set aside.
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Add the sesame oil to the Instant Pot and heat using the saute function.
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When the oil is hot, add the steak, and brown for 3-4 minutes, stirring occasionally. Remove the steak from the Instant Pot and set it on a plate. Press “cancel” on the Instant Pot.
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Add the water to the Instant Pot and scrape any browned bits off the bottom.
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Add the brown sugar, soy sauce, garlic, ginger, rice vinegar, and beef to the Instant Pot. Stir until everything is mixed thoroughly and the beef is coated in the sauce.
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Close the lid and pressure cook for 10 minutes, allowing for a 10-minute natural release.
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When the natural release is complete, release the pressure using the venting knob, then open the lid. Slowly add the cornstarch mixture, stirring continuously as you pour it in. Press the saute button and thicken the sauce for 1-2 minutes, stirring occasionally.
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Garnish with sesame seeds and/or green onion if desired! Serve!
Notes
- This recipe typically takes about 5 minutes to reach full pressure in the Instant Pot.
- Substitute 1 teaspoon dried ginger if you don’t have fresh ginger on hand.
- The beef becomes very tender and can shred slightly; it pairs well with rice and stir-fried vegetables.
- The sauce should be glossy and balanced—sweet and savory.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.