Instant Pot Mongolian Beef

( By jiafei )

  • easy
  • 8 servings
  • 358 Kcal
    • Prep : 10 Mins
    • Cook : 20 Mins
    • Total : 30 Mins
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This Instant Pot Mongolian Beef recipe is your answer to “take-out” at home! Much better than the restaurant version, easy, saucy, tender beef, delicious, and ready in minutes! It’s incredible for soups, curry, and this ultra-tender Mongolian Beef. This sauce has been carefully tried and tested to create perfect flavors. The balance of sweetness from the brown sugar with tangy rice vinegar, fresh garlic and ginger, and a hint of heat. You won’t believe what’s come out of your kitchen! It’s really easy and tastes so much better.
Read More
This Instant Pot Mongolian Beef recipe is your answer to “take-out” at home! Much better than the restaurant version, easy, saucy, tender beef, delicious, and ready in minutes! It’s incredible for soups, curry, and this ultra-tender Mongolian Beef. This sauce has been carefully tried and tested to create perfect flavors. The balance of sweetness from the brown sugar with tangy rice vinegar, fresh garlic and ginger, and a hint of heat. You won’t believe what’s come out of your kitchen! It’s really easy and tastes so much better.
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    Instant Pot Mongolian Beef

    • easy
    • 8 servings
    • 358 kcal
    • 20 Minutes
    This Instant Pot Mongolian Beef recipe is your answer to “take-out” at home! Much better than the restaurant version, easy, saucy, tender beef, delicious, and ready in minutes! It’s incredible for soups, curry, and this ultra-tender Mongolian Beef. This sauce has been carefully tried and tested to create perfect flavors. The balance of sweetness from the brown sugar with tangy rice vinegar, fresh garlic and ginger, and a hint of heat. You won’t believe what’s come out of your kitchen! It’s really easy and tastes so much better.
    Read More
    This Instant Pot Mongolian Beef recipe is your answer to “take-out” at home! Much better than the restaurant version, easy, saucy, tender beef, delicious, and ready in minutes! It’s incredible for soups, curry, and this ultra-tender Mongolian Beef. This sauce has been carefully tried and tested to create perfect flavors. The balance of sweetness from the brown sugar with tangy rice vinegar, fresh garlic and ginger, and a hint of heat. You won’t believe what’s come out of your kitchen! It’s really easy and tastes so much better.
    Read Less
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    Instant Pot Mongolian Beef
    Method
    Ingredients
      • 2 tbsp. Sesame seeds
      • 2 Green onions chopped
      • 3 tbsp. Sesame oil
      • 1/2 tsp. Red pepper flakes
      • 1 cup Brown sugar packed
      • 1 tsp. Ginger minced
      • 4 cloves Garlic minced
      • 2/3 cup Water
      • 1 cup Soy sauce low sodium
      • 2 tbsp. Rice vinegar
      • 1/2 cup Cornstarch
      • 2 pounds Flank steak cut into thin strips
    • Step 1
      Prepare the beef: In a large bowl toss the flank steak strips with the cornstarch together and let them sit for 5 minutes. This will ensure the cornstarch penetrates the beef.
    • Step 2
      Make the sauce: In a medium-size bowl add the rice vinegar, soy sauce, water, garlic, ginger, brown sugar, red pepper flakes and whisk well. Set aside.
    • Step 3
      Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
    • Step 4
      Add some sesame oil to the pot. When the oil is hot add half of the flank steak and cook 2 - 3 minutes until it turns brown. Remove from the pot and repeat with remaining sesame oil and beef. Return the beef to the pot and press the cancel button.
    • Step 5
      Pour the sauce over the beef and stir well.
    • Step 6
      Close the lid. Set the Instant Pot to the Manual setting and set the timer to 10 minutes. When cooking is complete, use a quick release to depressurize. Stir in the green onions and garnish with sesame seeds. Serve over rice.
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      Instant Pot Mongolian Beef

      • easy
      • 8 servings
      • 358 Kcal
        • Prep : 10 Mins
        • Cook : 20 Mins
        • Total : 30 Mins
      This Instant Pot Mongolian Beef recipe is your answer to “take-out” at home! Much better than the restaurant version, easy, saucy, tender beef, delicious, and ready in minutes! It’s incredible for soups, curry, and this ultra-tender Mongolian Beef. This sauce has been carefully tried and tested to create perfect flavors. The balance of sweetness from the brown sugar with tangy rice vinegar, fresh garlic and ginger, and a hint of heat. You won’t believe what’s come out of your kitchen! It’s really easy and tastes so much better.
      01 Ingredients
        • 2 tbsp. Sesame seeds
        • 2 Green onions chopped
        • 3 tbsp. Sesame oil
        • 1/2 tsp. Red pepper flakes
        • 1 cup Brown sugar packed
        • 1 tsp. Ginger minced
        • 4 cloves Garlic minced
        • 2/3 cup Water
        • 1 cup Soy sauce low sodium
        • 2 tbsp. Rice vinegar
        • 1/2 cup Cornstarch
        • 2 pounds Flank steak cut into thin strips
      Sponsored Links
      02 Method
      • Step 1
        Prepare the beef: In a large bowl toss the flank steak strips with the cornstarch together and let them sit for 5 minutes. This will ensure the cornstarch penetrates the beef.
      • Step 2
        Make the sauce: In a medium-size bowl add the rice vinegar, soy sauce, water, garlic, ginger, brown sugar, red pepper flakes and whisk well. Set aside.
      • Step 3
        Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
      • Step 4
        Add some sesame oil to the pot. When the oil is hot add half of the flank steak and cook 2 - 3 minutes until it turns brown. Remove from the pot and repeat with remaining sesame oil and beef. Return the beef to the pot and press the cancel button.
      • Step 5
        Pour the sauce over the beef and stir well.
      • Step 6
        Close the lid. Set the Instant Pot to the Manual setting and set the timer to 10 minutes. When cooking is complete, use a quick release to depressurize. Stir in the green onions and garnish with sesame seeds. Serve over rice.
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