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Instant Pot Mongolian Beef

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This Instant Pot Mongolian Beef delivers tender, saucy perfection in a fraction of the time. A weeknight favorite that rivals any takeout.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 6 servings
Calories 399 kcal
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Equipment

  • Instant Pot

Ingredients
  

  • 2 lb Flank Steak, sliced thin against the grain
  • 2 tbsp Olive Oil
  • 5 cloves Garlic, minced
  • 1/2 tsp Fresh Ginger, grated
  • 2/3 cup Soy Sauce (low sodium)
  • 2/3 cup Water
  • 3/4 cup Brown Sugar, packed
  • 1 tbsp Sesame Oil
  • 1/2 tsp Red Pepper Flakes
  • 3 tbsp Cornstarch mixed with 3 tbsp Water
  • 4 Green Onions, sliced
  • 1 tbsp Sesame Seeds

Instructions
 

  • Set the Instant Pot to Saute mode and add the olive oil. Working in two batches, sear the flank steak slices for 1-2 minutes per side until lightly browned. Remove and set aside.
  • Add the minced garlic and grated ginger to the pot. Saute for 30 seconds until fragrant.
  • Pour in the soy sauce, water, and sesame oil. Add the brown sugar and red pepper flakes. Stir well to combine and scrape up any bits from the bottom.
  • Return all the beef to the pot and stir to coat in the sauce. Lock the lid, set the valve to Sealing, and cook on High Pressure for 12 minutes.
  • Perform a quick release by carefully turning the valve to Venting, keeping hands and face away from the steam. Remove the lid once the pin drops.
  • Switch to Saute mode. Stir in the cornstarch slurry and let the sauce simmer for 2-3 minutes, stirring gently, until it thickens and coats the beef.
  • Garnish with sliced green onions and sesame seeds. Serve over steamed white rice.

Nutrition

Serving: 1servingCalories: 399kcalCarbohydrates: 32gProtein: 34gFat: 15g
Keyword easy mongolian beef, instant pot dinner, instant pot mongolian beef, pressure cooker beef recipe
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