Pressure Cooker Mongolian Beef - easy to make and 100 times better than takeout! Tender beef and crispy carrots in a delicious sweet and spicy sauce. Authentic flavor on the table in a snap using your Instant Pot!
Better Than Take-Out
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!) heat! All the fresh vegetables, I think it's my favorite cuisine.
I have several that are very popular on the blog, that if you haven't tried yet you definitely should!
- Korean Black Bean Noodles (Jjajangmyeon)
- Teriyaki Chicken Bowl
- Honey Walnut Shrimp
- Egg Roll in a Bowl - like the appetizer, but even better!
YUM is the word that comes to mind! Today I'm adding one more, but this one is made in the pressure cooker!
What you need and how to make it!
Ingredients for Pressure Cooker Mongolian Beef
- flank steak
- carrots
- soy sauce
- corn starch
- sweet chili sauce (may substitute with red pepper flakes)
- brown sugar
- fresh ginger
- garlic
- sesame oil
- canola oil
- green onions or sesame seeds for garnish
How long should I pressure cook beef?
It only takes 10 minutes under pressure to cook this meal.
What is the best meat to cook in an instant pot?
For this recipe flank steak is a great choice. I've also used sirloin steak. Basically you want a tender cut of meat for this recipe.
How do you cook meat in an instant pot?
You'll start out by browning the meat and finishing it in the pressure cooker.
How do you thinly slice beef for stir fry?
You'll want it sliced quite thin and against the grain. No more than ¼ inch thick. That will ensure the meat is tender.
Mongolian Beef in Pressure Cooker
Steps to make Pressure Cooker Mongolian Beef
- 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.
- Serve over rice, top with sliced green onions.
No Instant Pot? No problem - make it on your stovetop with these easy directions.
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 and prepare the beef 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.
Leftovers (if there are any!) will keep in the refrigerator for three days. You can also freeze leftovers in a well sealed container. They will last up to three months refrigerated.
What to serve with Mongolian Beef
I usually keep it simple with white 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! Here are some great recipes I think you'll enjoy also.
- 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 Instant Pot - I hope you give them a try soon!
Pressure Cooker Mongolian Beef
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 tsp ginger minced
- 2 cloves garlic minced
- ½ cup soy sauce
- ⅓ cup brown sugar I use light brown sugar
- ¼ cup water
- 2 tbsp sweet chili sauce substitute with a ½ tsp 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 timer to 10 minutes. When timer goes off quick release.
- Serve over rice, garnish with sliced green onions and sesame seeds. Enjoy!!!
