Pressure Cooker Mongolian Beef - easy to make and 100 times better than takeout! Tender meat and crispy carrots in a delicious sweet and spicy sauce. Authentic flavor on the table in a snap using your Instant Pot!
Just like your favorite Chinese Restaurant, this is better than PF Chang, I promise! It's a delicious meal your whole family will love.
Next time try these super yummy Teriyaki Pork Meatballs - they are SO GOOD!
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Why you'll love it
Why eat out when your meal at home can be 100 times better? You know I love Asian food. I love the flavors, spice and (sometimes!) the heat! All the fresh vegetables, I think it's my favorite cuisine.
✔️It's super fast to make in the electric pressure cooker.
✔️Speaking of the Instant Pot, it's a great way to ensure the meat will be nice and tender.
✔️High pressure will help the flavor really penetrate the meat - this recipe is delicious!
Ingredients
For the exact measurements for Mongolian Beef Instant Pot, please refer to the printable recipe card at the bottom of this post.
- tender flank steak, skirt steak, top round beef, London broil I've never used ground beef, but I bet it would lie a delilciou saffordab lepton.
- carrots
- low sodium soy sauce
- corn starch
- sweet chili sauce (may substitute with red pepper flakes)
- dark brown sugar - substitute with light brown sugar if necessary.
- fresh ginger
- garlic
- sesame oil
- canola oil
- green onions or sesame seeds for garnish
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
Pressure Cooking Instructions
- Slice the beef, toss in the cornstarch, set aside
- Peel and slice the carrots, mince the ginger and garlic, thinly slice onions.
- Mix together the sauce.
- Turn pressure cooker to sauté. When hot add oil and sauté beef on both sides. Add carrots, ginger and garlic. Next add the sauce.
- Secure the lid and seal. Set timer to 10 minutes. When timer goes off quick release. If you natural release the pressure, the carrots will get too soft.
- Serve over rice, top with sliced green onions.
Stovetop Instructions
If you have a wok, great - let's put it to good use! If you don't you can substitute with a heavy skillet.
Cast iron would be the best second choice. It heats evenly and gets super hot to cook the meat and vegetables quickly.
- Slice the beef into thin slices and prepare the vegetables as stated above and mix together the sauce.
- Heat the pan on the stovetop with high heat. When hot add the canola oil, then cook the beef in batches just a minute or two on each side. Add the remaining vegetables, top with sauce
- Stir fry for 6-8 minutes until the beef is cooked and the vegetables are tender.
- Serve over rice, top with sliced green onions.
Equipment
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Instant Pot Pressure Cooker - this is the one I use and recommend.
I have a pretty inexpensive wok and it suits me just fine!
FAQ's
It only takes 10 minutes under pressure to cook this meal.
For this recipe flank steak or skirt steak are a great choice. I've also used sirloin steak. Basically you want a tender cut of meat.
You'll start out by browning the meat and finishing it in the pressure cooker.
You'll want it sliced quite thin and against the grain. No more than ¼ inch thick. That will ensure the meat is tender.
Tips
- A splashed of rice vinegar will lighten the meal.
- When slicing the meat, be surer to slice against the grain. This will keep the meat tender. About ¼ inch thickness makes it absolutely perfect!
- If you want a thicker sauce mix together tablespoon cornstarch and a tablespoon cold water to make a cornstarch slurry. Mix in the cornstarch mixture and cook until the sauce is thick and rich.
- If you prefer a sauce less sweet, simply use less brown sugar.
Storage
Refrigerate - Leftovers are delicious the next day and will keep in the refrigerator for three days!
Freezer - You can also freeze leftovers in an airtight container. They will last up to three months frozen.
Related recipes
- Korean Black Bean Noodles (Jjajangmyeon) - authentic flavor in a slurpy noodle dish. This is a quick meal and takes only about 30 minutes to make.
- Teriyaki Chicken Bowl - best ever teriyaki chicken recipe you've ever had - hands down!
- Honey Walnut Shrimp - super simple, this recipe takes a shortcut by using frozen breaded shrimp. It couldn't be easier or more delicious!
- Egg Roll in a Bowl - like the appetizer, but even better! About 20 minutes from start to finish.
I usually keep it simple with white rice or brown rice, steamed snow peas, broccoli or a nice vegetable stir fry - YUM! But if you're serving up a feast, here are more of my favorite recipes that pair perfectly with this meal.
Instant Pot Asian Recipes
Loving that pressure cooker? Me too! Pick a new great recipe from below.
- Honey Sesame Chicken - easy to make with tender chicken in a sticky sweet sauce.
- Sweet and Sour Pork - pantry ingredients and tender pork, this meal comes together in a snap!
- Instant Pot Pho - Dan and I go out for Pho at least once a month. Now I can make it at home and it's delicious!
All of these great recipes use the pressure cooker, I hope you give them a try soon!
Serving suggestions
I have several amazing asian recipes that are SO popular on the blog. If you haven't tried yet you definitely should!
Homemade Pot Stickers - these are just like your favorite Chinese takeout - savory, delicious and fun to make with the family. This is an easy recipe everyone will love!
Chicken Fried Rice - I season the rice with teriyaki for the perfect amount of heat and sweet, it's so good and a must make with the Mongolian Beef Instant Pot recipe!
Teriyaki Noodles are another easy to make dish. Slurpy, yummy and delicious hot or as a cold salad.
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Pressure Cooker Mongolian Beef Recipe
Equipment
Ingredients
- 2 lbs. flank steak thinly sliced, against the grain
- ⅓ cup cornstarch
- 3 carrots peeled and sliced into coins
- 2 teaspoon ginger minced
- 2 cloves garlic minced
- ½ cup soy sauce
- ⅓ cup brown sugar I use light brown sugar
- ¼ cup water
- 2 tablespoon sweet chili sauce substitute with a ½ teaspoon red pepper flakes.
- 2 tbsp sesame oil
- 2 tsp. canola oil vegetable oil also works great
Instructions
- Thinly slice the beef, lightly toss with the cornstarch, set aside.
- Peel and slice the carrots, mince the ginger and garlic, thinly slice onions.
- Mix together the sauce - soy sauce, water, brown sugar, sesame oil and chili sauce.
- Turn pressure cooker to sauté. When hot add oil and sauté beef in batches about two minutes per side.
- Add all of the beef to the saute pot along with the carrots, ginger and garlic and toss to combine. Add the sauce.
- Secure the lid on the pressure cooker and seal, set on high pressure. Set timer to 10 minutes. When timer goes off quick release.
- Serve over rice, garnish with sliced green onions and sesame seeds. Enjoy!!!
