Instant Pot Mongolian Beef is a very simple and delicious meal you can make in just under 30 minutes. Sweet, juicy, and garlicky, it is the ideal Asian dish to make using Instant Pot, and healthier than takeout.
Instant Pot Mongolian Beef taste even superior to the one you would order at an Asian restaurant. This is our preferred Asian food to make at home over and over again. If you are passionate to Chinese takeout, I highly recommend trying this Instant Pot Mongolian Beef, as it will be done faster than your local restaurant can transport it.
Instant Pot Mongolian Beef
1-1.5 pounds flank steak (, sliced across the grain)
1 tablespoon cornstarch
1 tablespoons extra virgin olive oil
1/2 cup brown sugar (or 2/3 cups, I prefer the version with more sugar)
10 cloves garlic (, minced)
1 tablespoon fresh ginger (, minced)
1/2 cup lite soy sauce
1 cup water
1 tablespoon rice vinegar
1 teaspoon red pepper flakes
2 tablespoons cornstarch
1/2 cup water
1/4 cup green onions (, chopped)
1 teaspoon sesame seeds
The first thing to do is heat up your pressure cooker: press Sauté → click on the Adjust button → choose More to get the Sauté More function, which means that the food will be sautéed over medium-high heat. Wait for the Instant Pot indicator to read HOT.
Put in sliced beef in a large ziplock bag, add 1 tablespoon cornstarch and shake well to coat the beef evenly.
Then add the oil to the hot Instant Pot, once the oil is hot, add the beef and sauté for 2-3 minutes, stirring a little times. If needed to brown the beef in batches, you don’t want to add too much as it will start to release juice, and it won’t brown well.
Note: You can also skip browning the beef and just add it to the pot!
If bits of beef stuck to the pot, add 1/2 cup off water and deg laze the pot.
Using a wooden spoon, scrape the bottom of the pot. You can discard that liquid if wanted.
After add the rest of the ingredients to the pot: minced garlic, minced ginger, lite soy sauce, brown sugar, water, rice vinegar, and red pepper flakes.
You can add less sugar, based on your taste and favorite.
Stir well until all the ingredients are joint and coated in sauce.
Close lid and pressure-cook at High Pressure for 8 minutes + 10 minutes normal release. Turn off the heat. Release the remaining pressure after the 10 min NPR. Open the lid.
Make the cornstarch slurry, in a little bowl mix cornstarch with water until completely combined.
With the Instant Pot on the Sauté function, add the slurry to the pot, stir to join and cook for 2-3 minutes of Sauté, stirring infrequently, until the sauce thickens.
Turn off the Instant Pot and let the Mongolian Beef sit for 8-10 minutes before serving, in this time the sauce will settle and thicken more.
Serve over rice and garnish with fresh chopped green onions and sesame seeds.