I used to eat Mongolian Beef from the restaurants, as it is one of my favorite dishes. But, now I cook it in my Instant Pot whenever I crave for it. It is relatively easier to make in the Instant Pot and the taste is awesome. In order to attain perfection of flavor, this sauce has undergone many tests and trials. We have created the balance of sweet and tangy flavors with brown sugar and rice vinegar. You are going to love the aroma coming out of your kitchen.
What is Mongolian Beef?
Mongolian beef is a Taiwanese dish, comprising of sliced beef combined with onions, sauces, spices. Although, Mongolian Beef can be done rapidly and easily on the stovetop, but you have to trust this recipe for Mongolian Beef in the Instant Pot. You don’t have to eat tough and leathery pieces of meat anymore, because you will get tender pieces of beef that burst with so many flavors and will melt into your mouth.
Can I use any cuts of beef other than Flank or Skirt Steak for Mongolian Beef?
Yes, you can also use a Carne Asada cut of meat other than flank or skirt steak to make Mongolian Beef. But, the best results are expected with flank steak that is used in making traditional Mongolian Beef.
How to Store and then Reheat the Leftover Mongolian Beef?
Once the leftover Mongolian beef is cooled down completely, you can store it in an airtight box and place it in the fridge for 3 to 4 days.
You can either reheat the stored Mongolian Beef on the stove or in the microwave. Put the Mongolian beef in a wok over medium heat and add a splash of water, if you want to rewarm it on the stove
Can I Freeze Instant Pot Mongolian Beef?
Yes, you can freeze the Instant Pot Mongolian Beef. Divide the cooled beef in desired sized portions and place them in the freezer-safe containers. You can store these boxes in the freezer and use it for about 4 months. Put it in the fridge overnight in order to defrost it before reheating.
Stovetop version: You can make Mongolian beef with this recipe on the stove.
Meat: You can use other cuts of meat to make this recipe. You can also use chicken, lamb, or pork.
Crockpot version: You can also try making this Mongolian beef recipe in the slow cooker.
Spicier: You can add some red pepper flakes or hot sauce for the spicier version of this Mongolian beef.
Add vegetables: You can always add your favorite veggies to this recipe, like broccoli, bell peppers, zucchini, carrots, or mushrooms.
Gluten-free: You can convert this recipe into gluten-free by substituting soy sauce with coconut aminos.
Best Tips while making this Instant Pot Mongolian Beef:
- It is suggested to use the right type of beef. Mongolian Beef is traditionally made with flank or skirt steak, but you can also use top round beef.
- Keep the beef in the freezer for about 20 minutes before slicing it to make the cutting procedure easy. You can thinly slice the beef this way. Make sure to cut the beef against the grain.
- It is best to coat the beef with cornstarch and keep coated for about 5 minutes before cooking. This method of coating beef with cornstarch is called velveting and the result is very tender meat. Flour will not give the same result, so avoid using it.
- Do not overcrowd the pan while searing the beef, so it is advised to do it in batches. Overcrowding results in steaming the meat instead of searing it. You can also sear the beef in a skillet instead of the Instant Pot.
How to serve the Mongolian Beef?
- You can serve this delicious Mongolian beef with rice vermicelli or soba noodles.
- I love to eat it over the bed of white rice, brown rice, or garlic fried rice.
- You can serve it with any other grain that you like.
- You can serve any salad or other vegetables such as asparagus, bok choy, or broccoli as a side with this beef.
- If you are ensuing a ketogenic or low carb diet, you can eat it with cauliflower rice.
Calories: 414 kcal
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Category: Meat, Beef, Instant Pot, Lunch, Dinner, Easy
Cuisine: Asian, Chinese
- 1 tablespoon cornstarch
- 2/3 cup brown sugar
- 1.5 lbs. flank steak, cut across the grain
- 1 tablespoon olive oil
- 10 garlic cloves, minced
- 1/2 cup soy sauce, lite
- 1 tablespoon rice vinegar
- 1 tablespoon ginger, freshly minced
- 1 cup water
- 1 teaspoon red pepper flakes
- 1/2 cup water
- 2 tablespoons cornstarch
- 1 teaspoon sesame seeds
- 1/4 cup green onions, chopped
- Combine beef slices with 1 tablespoon cornstarch and thoroughly mix.
- Put the olive oil in your Instant Pot and hit the “Sauté” button. Then press the “Adjust” button, so it is on the “More” setting. This means that it will now be sautéed over medium-high heat.
- When the Instant Pot indicator reads HOT, add the beef slices. Sauté for about 3 minutes, stirring frequently until the beef is browned. Add a little water if the beef bits stick the pot and scrape with the wooden spatula.
- Stir in the ginger, garlic, lite soy sauce, water, brown sugar, red pepper flakes, and rice vinegar. Mix scrupulously until all the ingredients are well combined.
- Now, fasten the lid, press the “Keep Warm/Cancel” button. Hit the “Manual” or “Pressure” button and cook for about 8 minutes at high pressure. Rest assured that the vent is closed.
- After 8 minutes, do the natural pressure release for 10 minutes. Unlock the vent to release the remaining pressure.
- Open the lid and hit the “Sauté” button again. Press “Adjust” and “Low”.
- Make the cornstarch slurry by whisking cornstarch with water in a bowl. Whisk well to avoid the formation of lumps.
- Stir in this cornstarch mixture to the Instant Pot and allow to simmer on “Sauté” mode for about 3 minutes, constantly stirring until the desired thickness of the sauce is attained.
- The sauce will further thicken if you let the Mongolian Beef stand for about 10 minutes.
- Garnish with green onions and sesame seeds. Serve over your favorite rice.
|% Daily Value*|
|Total Fat 14.6g||19%|
|Saturated Fat 5.2g||26%|
|Total Carbohydrate 28.7g||10%|
|Dietary Fiber 0.8g||3%|
|Total Sugars 19.4g|
|Vitamin D 0mcg||0%|