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Instant Pot Mongolian Beef I'm Joanna (Jo for short)
! 30 minutes 4.49 from 265 votes " 97 Comments and this is my blog where I
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adventures. Here you will
by: Joanna Cismaru 03.25.19 #nd a variety of recipes using simple
everyday ingredients and creating
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wonderful, delicious and comforting
meals, including some decadent desserts.
This Instant Pot Mongolian Beef recipe is your answer to “take-out” Read More…

at home! Much better than the restaurant version, easy, saucy, tender
beef, delicious, and ready in minutes!

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Dinner Recipes

Instant Pot Mongolian Beef

After all this time, I still love my Instant Pot and I still use it on a
weekly basis. Sometimes even twice or three times in a week. By this
Salisbury Steak American Goulash
point I think I can call myself an Instant Pot pro! It’s incredible for (Chop Suey)
soups, curry, and this ultra tender Mongolian Beef.

Sloppy Joes Beef Barley Soup

Mongolian Beef is one of my favorite take-out dishes, but I no longer

go out to restaurants for it. I make it myself at home! It’s really easy
One Pot Cheesy Chicken Lazone
and tastes so much better. This sauce has been carefully tried and
Chicken Broccoli
tested to create perfect !avors. The balance of sweetness from the Rice Casserole

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!

I know that Mongolian Beef is a very fast stir fry that can be done on
the stovetop, but trust me with this Instant Pot version. The beef
comes out infused with so much !avor, and it’s ridiculously tender. Firecracker Coconut Chicken
Salmon Curry
No more rubbery, tough pieces of meat!

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How to Make Instant Pot Mongolian Beef

1 Prepare the beef and sauce: Toss the strips of beef with the
cornstarch and let everything sit together for about 5 minutes. In
this time, you can make the sauce. Mix the rice vinegar, soy sauce,
water, garlic, ginger, brown sugar, and red pepper !akes together
in a small bowl and set aside.

2 Sear the beef: Turn your Instant Pot onto its “saute” setting and
add half the sesame oil. Once it’s nice and hot, add half the beef
and sear for a few minutes on each side. Remove the cooked beef
and repeat with the remaining oil and meat.

3 Cook the beef: Add all the beef back to the pot, and stir in the
sauce. Close the lid and set the Instant Pot to high pressure, and
cook for 10 minutes.

4 Depressurize and serve: Use the quick release to let all the
pressure out of your Instant Pot once the 10 minutes is up. Mix in
the fresh green onions, garnish with sesame seeds, and serve.

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Advice
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Tips for Making the Best Instant Pot Mongolian

Beef:
Use the right cut of beef. Typically Mongolian beef is made with
!ank steak, but top round beef can also be used. To slice it easier,
place the beef in the freezer for about 20 minutes before slicing. This
will make it so much easier to slice it as thinly as possible. Always
slice the beef against the grain.

Make sure to toss the beef with cornstarch before cooking and let it
sit for 5 minutes before searing. This is known as velveting and you’ll
end up with very tender meat. Do not use !our; the results will not be
the same.

When searing the beef, do not overcrowd the pan. Do it in batches. If

you add too much beef to the pan, you will not sear the meat. It will
steam it instead. This step can also be done separately from the
Instant Pot in a skillet if preferred.

Can I Use Chicken Instead of Beef?

This recipe will be fantastic with chicken! You can use thin slices of
either chicken thigh or breast depending on what you like better. You
can also try it out with thinly sliced pork loin! Placing these meats in
the freezer for 20 minutes, like the beef, will help you cut them nice
and thin.

Can You Make Mongolian Beef in the Slow

Cooker?
This recipe will work very well in your slow cooker because you’ll get
the same ultra-tender pieces of meat. Sear the meat in a skillet; the
sear imparts so much incredible !avor and is a step I wouldn’t skip.
Add the seared beef and prepared sauce to your slow cooker, give it
all a good stir, and cover. Cook for 4-5 hours on low or 2-3 hours on
high.

What to Serve with Mongolian Beef

● Rice- brown or white will work. I love to use basmati or jasmine.
● Steamed vegetables.
● Noodles- try out soba, udon, ramen, or rice noodles.

How to Store Mongolian Beef

Store this Mongolian Beef in an airtight container in the fridge for 3-4
days. You can either reheat it in the microwave, or use a skillet over
medium heat. If you’re using the skillet method, feel free to add a
splash of water or broth to thin out the sauce if it cooks o" too much
during the reheating process.

How to Freeze Mongolian Beef

Store in an airtight container to freeze. You can also split it up into
individual portions to make thawing easier. It will last 3-4 months
frozen. Reheat either in the microwave, or in a skillet over medium
heat.

Looking for More Instant Pot Recipes? Try

These:
● Butter Chicken
● General Tso’s Chicken
● Chicken Tikka Masala
● Beef Strogano"
● Chicken Shawarma

Looking for more recipes? Follow on...

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INSTANT POT MONGOLIAN BEEF

4.49 from 265 votes

Prep: 10 mins Cook: 20 mins Total: 30 mins

Author: Joanna Cismaru Serves: 8

( Print % Pin ) Rate

This Instant Pot Mongolian

Beef is your answer to "take-
out" at home! Much better than
the restaurant version, easy,
saucy, tender beef, delicious and
ready in minutes!

INGREDIENTS
2 lb !ank steak cut into thin
strips
½ cup cornstarch
2 tbsp rice vinegar
1 cup soy sauce low sodium
cup water
4 cloves garlic minced
1 tsp ginger minced
1 cup brown sugar packed
½ tsp red pepper !akes
3 tbsp sesame oil
2 green onions chopped
2 tbsp sesame seeds

US Customary - Metric

INSTRUCTIONS
1 Prepare the beef: In a large
bowl toss the !ank steak
strips with the cornstarch
together and let them sit for 5 minutes. This will ensure the
cornstarch penetrates the beef.
2 Make the sauce: In a medium size bowl add the rice vinegar, soy
sauce, water, garlic, ginger, brown sugar, red pepper !akes and
whisk well. Set aside.
3 Turn your Instant Pot to the
saute setting. (See your
manufacturer's guide for
detailed instructions on
how to use your instant
pot.)
4 Sear the beef: Add half of
the sesame oil to the pot.
When the oil is hot add half
of the !ank steak and cook
2 to 3 minutes until it starts to brown. Remove from the pot and
repeat with remaining sesame oil and beef. Return all the beef to
the pot and press the cancel button on your Instant Pot.
5 Pour the sauce over the beef and stir well.
6 Cook: Close the lid (follow the manufacturer's guide for
instructions on how to close the instant pot lid). Set the Instant
Pot to the Manual (high pressure) setting and set the timer to 10
minutes.
7 When cooking is complete, use a quick release to depressurize.
8 Stir in the green onions and garnish with sesame seeds. Serve
over rice.

VIDEO

This Instant Pot Mongolian Beef is your answer to "take-out" at …

RECIPE NOTES
1 TIP: To slice the steak easier, place it in the freezer for 20
minutes before slicing.
2 MEAT: Top round beef can also be used for this. You can also
use chicken breast or thighs instead of beef.
3 What is an Instant Pot: An IP is a multi-cooker, it's like seven
di"erent appliances all in one! It does the job of a slow cooker,
pressure cooker, rice cooker, steamer, yogurt maker, etc.
4 I don't have an Instant Pot, can I still make this: Yes! Check
out my Mongolian Beef recipe here.
5 Nutrition: Please keep in mind that nutritional information is a
rough estimate and can vary greatly based on products used.

Nutrition Information: Calories: 358kcal (18%)

Carbohydrates: 37g (12%) Protein: 26g (52%) Fat: 10g (15%)
Saturated Fat: 3g (19%) Cholesterol: 68mg (23%)
Sodium: 1134mg (49%) Potassium: 494mg (14%) Sugar: 27g (30%)
Vitamin A: 65IU (1%) Vitamin C: 1.1mg (1%) Calcium: 57mg (6%)
Iron: 2.7mg (15%)

Course: Dinner, Main Course Cuisine: Mongolian Keyword: instant pot

mongolian beef, instant pot recipes

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