Name: Instant Pot Mongolian Beef
Prep time: 6 min
Cook time: 11 min
Total time: 27 min
Ingredients: 2 pounds flank steak (cut into 1/4" strips); 1 Tablespoon olive oil; 2 cloves garlic (minced); ½ cup soy sauce; ½ cup water; ⅔ cup brown sugar; ½ teaspoon fresh ginger (minced); 2 Tablespoon cornstarch; 3 Tablespoons water; 3 green onions (sliced into 1-inch pieces )

How To Make Our Instant Pot Mongolian Beef:

To start, get out your Instant Pot, plug it in and turn it on by pressing the SAUTE button, as well as adding in the olive oil.

Flank steak and ingredients for Mongolian Beef

When the oil begins to sizzle, brown the strips of flank steak in the oil until all of the meat has been cooked.

Once the meat is done, transfer it to a plate while you continue with the rest of the recipe.

Then add the minced garlic to the oil and saute it for about a minute.

Next, add in the soy sauce, ½ cup of water, brown sugar, and minced ginger. Stir everything in the inner pot until it is combined.

Now, add back in the browned steak and place the lid on the Instant Pot making sure the valve is turned to the SEALING position.

Then, press the MANUAL or PRESSURE COOK button and set the timer for 11 minutes.

When the timer has gone off, turn the valve to the VENTING potion to do a quick release of the pressure from inside the Instant Pot.

In a small mixing bowl, combine together the cornstarch and 3 tablespoons of water and whisk it together.

Once the cornstarch mixture is well combined, add it to the Instant Pot, constantly stirring the sauce.

Press the CANCEL button and then the SAUTE button and allow the sauce to come to a boil, still stirring the sauce, letting the sauce thicken.

After the sauce has thickened, stir in the green onions and serve everything over rice and dig in!

Storing and Other Tips

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

How to turn this into a freezer meal:

Place flank steak, soy sauce, water, brown sugar, and ginger into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.

When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes and do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.

Serving Suggestions

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Questions & Reviews

Rusty says:

Fantastic recipe! I did double up on the ginger, as that is a flavor we really enjoy in our home. It turned out great and was ohh so easy!
Judy See says:

We really liked this reciepe. My sons liked it so much that we have it in our rotation. Trying is on 16yrold Grandson next week.
Marie Smith says:

When you make this to freeze, do you cook the steak first?
Momma Cyd says:

You can sear the meat barely on each side. Sometimes we skip that part and throw everything into the freezer bag. It's up to you. It will work either way.
marsha l masi says:

Can you use a rib eye steak instead of the flank steak.?
Momma Cyd says:

Rib eye should work too. Flank steak is more flavorful.
Amber C says:

How would you adapt the directions for cooking in a slow cooker instead?
Momma Cyd says:

We have this recipe for the Slow Cooker too. https://www.sixsistersstuff.com/recipe/slow-cooker-mongolian-beef/
Marleina says:

OMG! Both my husband & I were craving Chinese food prior to making this dish. It was delicious! We are having the leftovers tonight! I fixed it according to the recipe & had no problems. This is a great dish! Thank you so much.