Forget the takeout! You can make this Instant Pot Mongolian Beef quickly and easily at home. With only 15 minutes of prep time and the Instant Pot doing the heavy lifting, you’ll get dinner on the table in almost no time. It’s so tasty and was a huge hit with our whole family.
With the addition of ginger, garlic, Sriracha sauce, sesame oil, honey, maple syrup, and tamari, this main dish is full of flavor. Rich and delicious, this is so much quicker and easier (and more economical!) than ordering takeout. This will become a much-requested addition to your meal plan rotation.
EASY INSTANT POT MONGOLIAN BEEF RECIPE
Cook up some rice as we did here or make your favorite Asian noodles to go along with this delicious main dish. Add or substitute some broccoli, frozen green peas, or green beans for other vegetables in this recipe.
Instant Pot® Mongolian Beef
Forget the takeout! You can make this Instant Pot Mongolian Beef quickly and easily at home.
- 1½ lbs. flank steak sliced thin against the grain
- 2 cornstarch non-GMO, preferably
- 2-3 extra virgin olive oil divided
- 1 small yellow onion diced
- 4 large carrots cut into 3” matchsticks
- 1 fresh ginger minced
- 3-4 cloves garlic minced
- 1-2 Sriracha sauce adjust to taste
- 2 sesame oil
- ¾ c. tamari or coconut aminos
- ¾ c. warm water
- ¼ c. honey preferably local
- ¼ c. maple syrup
- 3 c. long-grain brown rice cooked
- 2 large green onions cut on the diagonal
- 1 to asted sesame seeds
Place beef and cornstarch in a one-gallon freezer bag. Seal and turn to combine until steak is lightly coated. Set aside.
Add one tablespoon olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add beef, working in batches if necessary, and brown on both sides, approximately 3 minutes per side. Add additional olive oil, as necessary, to brown the remaining beef.
Transfer beef to a plate and add one tablespoon olive oil to Instant Pot®. Add onion, carrots, ginger, and garlic, and cook, stirring continually, until onion and carrots are soft and turn golden brown, approximately 4-5 minutes. Remove from Instant Pot® and set aside.
Return beef to the cooking container and add Sriracha sauce, sesame oil, tamari, water, honey and maple syrup. Stir to combine. Add lid and set pressure valve to “Sealing” position. Select “Manual” option and set to high. Adjust cook time to 6 minutes.
When finished cooking, allow pressure to release naturally for 10 minutes, and then do a quick release for the remaining pressure.
Remove lid and add sautéed veggies back to the container. Stir to combine. Taste and adjust seasonings, as desired. Serve immediately over a bed of brown rice, topped with sliced green onions and toasted sesame seeds, if desired. Enjoy!
Tip: For a thicker sauce, remove beef and veggies after cooking and use the “Sauté” function to reduce the liquids by one half.