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I love cooking this Instant Pot Mongolian Beef recipe for a quick dinner that everyone loves!
Some of my favorite family dinner recipes are made in the Instant Pot.
Our Instant Pot Mongolian beef recipe is great for those busy nights where you want something with great flavor, without having to put all of the time and work into it.
You can have this dish done less than an hour without compromising on the flavor of the dish.
You can also make our Slow Cooker Mongolian Beef recipe if you do not have an Instant Pot yet!
Ingredient Notes
- Flank steak
- Olive oil
- Minced garlic
- Soy sauce
- Water
- Brown sugar
- Fresh minced ginger
- Cornstarch
- Green onions
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.
- 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
- Steamed Broccoli (In the Instant Pot) Recipe
- Panda Express Super Greens Recipe
- The Best Air Fryer Asparagus Recipe
- Oven Roasted Green Beans Recipe
Instant Pot Mongolian Beef
Sweet and tender flank steak, this Mongolian Beef comes together in no time using your Instant Pot for an easy dinner your family will love!
Serving servings
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 Tablespoon water
- 3 green onions, sliced into 1-inch pieces
Equipment
Instructions
- Put oil in the cooking pot and press SAUTE.
- When oil begins to sizzle, brown meat in batches until all meat is browned. Transfer Meat to plate once browned.
- Add the garlic and saute one minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.
- Add browned beef, place lid on top of Instant Pot.
- Press the MANUAL or PRESSURE COOK button.
- Set timer for 11 minutes.
- When cooking is finished, move the knob to VENTING and do a QUICK RELEASE of the pressure.
- Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot, stirring constantly.
- Push the Saute button and bring to a boil, stirring constantly until sauce thickens. Stir in green onions. Serve over rice.
Notes
For added heat, feel free to sprinkle red pepper flakes on top when serving.
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.
Nutrition
Calories: 346 kcal · Carbohydrates: 28 g · Protein: 35 g · Fat: 10 g · Saturated Fat: 3 g · Cholesterol: 91 mg · Sodium: 1170 mg · Potassium: 606 mg · Fiber: 1 g · Sugar: 24 g · Vitamin A: 60 IU · Vitamin C: 1 mg · Calcium: 62 mg · Iron: 3 mg
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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!
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.
When you make this to freeze, do you cook the steak first?
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.
Can you use a rib eye steak instead of the flank steak.?
Rib eye should work too. Flank steak is more flavorful.
How would you adapt the directions for cooking in a slow cooker instead?
We have this recipe for the Slow Cooker too. https://www.sixsistersstuff.com/recipe/slow-cooker-mongolian-beef/
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.
I loved this recipe and so did my family. They keep talking about it days after we eat it.
I did make some adjustments because we watch our sugar intake. I omitted the brown sugar and subbed coconut aminos for soy sauce. incredible!
I trusted you guys so without having tried this I did a double batch – one for tonight’s dinner and one for a future freezer meal. Was SO happy that I did as the trust was not unfounded. this was a great flavor! Changed nothing with the instructions!
My entire family absolutely loves this recipe and I have some skirt steak hanging out in my freezer. Do you think I could sub that in?
This is delicious. I’m trying to track calorie intake. What’s the serving size for 346 cal?
Can you make rice in the instant pot pot with this recipe
We haven’t tried cooking the rice together with this recipe in the instant pot. This article shows how you could give that a try using the pot-in-pot: https://www.youtube.com/watch?v=MYDz_hVa9uA&t=180s