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Instant Pot Mongolian Beef

Instant Pot Mongolian Beef

Rika
Here's a great Instant Pot recipe for Mongolian Beef Chinese-takeout! This Asian beef dish is cooked using a pressure cooker or an instant pot. The tender sliced beef is simmered in a sweet and savory brown sauce. It's absolutely delicious and easy to make!
5 from 9 votes
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Servings 4
Calories 334 kcal

Ingredients
 

  • 1 pound flank steak
  • 2 tablespoon vegetable/peanut oil
  • 4 scallions, (cut into 2-inch pieces)

Marinate:

  • 2 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine, (or use dry sherry or skip if you don't have any)
  • ½ teaspoon baking soda

Sauce:

  • ¼ teaspoon dried red pepper flakes
  • ¼ cup chicken stock
  • ⅓ cup low-sodium soy sauce
  • 2-4 tablespoon light brown sugar, (2-lightly sweet, 3-sweet, 4-really sweet)
  • 2 tablespoon Shaoxing wine, (or use dry sherry or skip if you don't have any)

Stir Fry:

  • ½ teaspoon freshly grated ginger
  • 1 tablespoon minced garlic

Other Ingredients:

  • 1 tablespoon sesame oil
  • 1 tablespoon corn starch , (mix with 1 tablespoon water)

Instructions
 

Preparation:

  • Beef:
    Trim the fat of the flank steak and cut into thin ¼″ pieces against the grain. Set aside.
  • Marinade:
    Transfer the sliced beef into a medium-size mixing bowl, add the marinade ingredients (cornstarch, soy sauce, Shaoxing wine, and baking soda). Let it sit for at least 15 minutes.
  • Mongolian Sauce:
    In a medium-size bowl, combine all the sauce ingredients (dried red pepper flakes, low-sodium soy sauce, chicken stock, and sugar). Set aside.

Sear the Beef:

  • Press the “Sauté” function key. Select a temperature with the “Adjust” key for “More”. When Instant Pot reaches the given working temperature, it displays “Hot” and you can start sautéing/browning meat.
  • Working in multiple batches. Add 1 tablespoon of oil and add the cut up flank steak. Stir for 2-3 minutes, and then remove from the heat. Transfer to a plate.
    Add 1 tablespoon of oil and cook the remaining flank steak. Transfer to a plate.

Cook the Aromatic Spices:

  • Add garlic, and ginger to the pot. Cook until fragrant for about 10-15 seconds. Do not burn.

Add the Sauce:

  • Add the sauce into the pot. Be sure to scrape the bottom of the pot to keep the pan clear and nothing is stuck on it.

Pressure Cook:

  • Add the seared beef back into the pot. Place the lid, always ensure the steam release handle/valve or quick-release button is in the “Sealing” position.
  • Select "Keep warm" then press "Manual" for 10 minutes and after cooking, Quick Release the pressure. 

Thicken the Sauce:

  • Open the lid. Adjust seasoning with salt/pepper if needed. Combine 1 tablespoon of cornstarch with 1 tablespoon of water. Add cornstarch mixture to the pot, stirring occasionally. Press "saute" and bring it to a simmer, keep stirring until the sauce is thickened or add additional cornstarch mixture if needed.
  • Add chopped green onions. Serve with rice and enjoy!

Notes

If you are not sure how sweet you want this dish to be I recommend starting with 2 tablespoons of sugar.  After you finish pressure cooking, give the sauce a taste.  If it's not sweet enough, add about 1 more tablespoon of sugar.  Press "saute" and bring to a boil, and give it another taste. If more sweetness is still needed, add by small increments of ½ tablespoon of sugar. Keep adding sugar until you get to your desired sweetness. It shouldn't need more than 4 tablespoon of sugar or about ¼ cup lightly packed brown sugar per recipe. 

Alternative Cooking Methods (For Non Pressure-Cooker/Instant Pot Users): 

Cook the Mongolian Beef in a Slow Cooker:
  • Slice the beef against the grain, place the meat into the ziplock, add the marinade sauce. Massage the steak to make sure that each piece is fully coated with cornstarch. Let it marinate for at least 15 minutes if possible. 
  • Pour in the Mongolian sauce, garlic, ginger into the bottom of slow cooker. Stir to combine. 
  • Add the marinated beef into the pot and stir until everything is coated. 
  • Cover the slow cooker and cook for 2-3 hours on high or 4-5 hours on low or until the steak is tender.
  • Once the cooking is done, stir in the chopped green onions. If the sauce is too thin, you can add more cornstarch slurry (1 tablespoon of cornstarch + 1 tablespoon water). Serve and enjoy. 
Cook the Mongolian Beef in a Skillet: 
  • Follow the same preparation as mentioned on the recipe card above. Slice, marinate, then sear the beef in a skillet over high heat. Set aside.
  • Add garlic, and ginger into the skillet. Cook until fragrant for about 10-15 seconds, keep stirring to prevent burning. 
  • Add the Mongolian sauce into the skillet, bring to a boil.
  • Add the seared steak back into the skillet. Toss until well combined. 
  • If the sauce is too thin, mix about 1 tablespoon of cornstarch with 1 tablespoon of water, pour the mixture into the sauce, stir until the sauce is thickened. 

Nutrition

Calories: 334kcalCarbohydrates: 16gProtein: 27gFat: 16gSaturated Fat: 9gCholesterol: 68mgSodium: 1185mgPotassium: 483mgFiber: 1gSugar: 7gVitamin A: 157IUVitamin C: 3mgCalcium: 45mgIron: 2mg
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