Why You’ll Love This Instant Pot Mongolian Beef
This is one of those easy recipes you’ll find yourself coming back to week after week. The pressure cooker does all the heavy lifting, infusing flavor into thin slices of flank steak and making them fork-tender in minutes. It’s the kind of great recipe that works whether you forgot to defrost meat or are just short on time.
As a mom and former student athlete, I know how important protein-rich meals are. This one’s packed with it – and the sweet sauce makes it kid-approved, too. My husband (a health coach!) always says meals like this are gold: high in nutrients, low in effort.
If this is your first time cooking Mongolian beef at home, this version is a delicious (and healthier!) copycat of the restaurant classic. It’s gluten-free adaptable and made with simple ingredients like coconut aminos, honey, and broccoli.
Want more quick pressure cooker dinners? Try Instant Pot Taco Soup or this comforting Instant Pot Pot Roast and Potatoes.
Table of Contents
Ingredients You’ll Need
- Flank steak: Slice it thinly against the grain for that tender beef texture Mongolian beef is known for. Skirt steak or flat iron also work.
- Soy sauce or coconut aminos: Use coconut aminos for a gluten-free and soy-free option with the same umami flavor.
- Garlic and ginger: Fresh is best – these aromatics give the sauce its punch.
- Beef broth or water: Helps build flavor and prevents the Instant Pot from giving a burn warning.
- Honey: Adds natural sweetness without refined sugar.
- Cornstarch or tapioca starch: Thickens the sauce into that luscious, glossy finish.
Swap Tip: Arrowroot powder works just as well for paleo-friendly thickening. - Broccoli: A quick steam at the end adds color, crunch, and balance.
- Green onions, sesame seeds, red pepper flakes (optional): For garnish and extra flavor.
Love making take out recipes at home? Then you’ll love this Air Fryer Orange Chicken and Healthy Chicken Pad Thai.
How to Make Instant Pot Mongolian Beef
Step 1: Slice the Steak. Use a sharp knife to slice flank steak thinly against the grain. This breaks up tough fibers and makes the sliced beef ultra tender.
Pro Tip: Slice the beef while it’s still partially frozen to get even, paper-thin cuts.
Step 2: Sear in Batches. Turn the Instant Pot to sauté. Add oil, then sear the steak in small batches. Don’t overcrowd – searing creates flavorful browned bits that add the best flavor to the sauce.
Step 3: Add the Sauce. Whisk together coconut aminos (or soy sauce), garlic, ginger, and broth. Pour over the beef. Lock on the lid and set to high pressure for 8 minutes. It takes about 5–7 minutes to come to pressure.
Step 4: Quick Release + Thicken. Quick release the pressure. Stir in a slurry of corn starch and cold water, plus the honey and broccoli. Turn on sauté and stir gently as the sauce thickens and the broccoli steams (4–6 minutes).
Step 5: Serve. Serve over rice, quinoa, or cauliflower rice. Top with green onions, sesame seeds, or a dash of sriracha for a little heat.
Forgot to thaw your beef? You can make this recipe with frozen flank steak – just allow a few more minutes for pressure to build.
Tips for the Best Flavor
- Sear first: Those caramelized browned bits add tons of depth.
- Slice thin: This ensures the beef stays tender, not chewy.
- Use fresh garlic + ginger: It makes the sauce vibrant.
- Don’t skip the slurry: A 1:1 mix of corn starch and water thickens the sauce perfectly.
- Steam broccoli just until bright green: Keeps it crisp-tender.
Serving Tips
This flavorful Mongolian beef pairs well with a variety of sides and textures. Here are some favorite ways to round out the meal:
- Serve it over rice or quinoa. Jasmine rice, brown rice, or fluffy white rice all work beautifully. For added flavor, try it with instant pot coconut rice.
- Add a veggie side. Roasted green beans or air fryer asparagus make tasty, nutrient-packed additions.
- Top with crunch. Sprinkle with chopped peanuts, sesame seeds, or crispy shallots for added texture.
- Build a bowl. Start with rice or quinoa, then pile on the Mongolian beef, roasted veggies, and edamame. Finish with a drizzle of sriracha or extra sauce – or go big with a spoonful of creamy bang bang sauce for a flavor-packed topping.
Recipe FAQs
Flank steak is ideal. It’s lean, flavorful, and becomes melt-in-your-mouth tender when sliced thin and pressure cooked.
Yes! Just slice it first (if possible), then cook as usual. It may take a few extra minutes to come to pressure.
Always use at least 1/2 cup of liquid and scrape up any browned bits after sautéing.
If you use coconut aminos or gluten-free tamari in place of soy sauce it will be.
Absolutely. It reheats beautifully and stores well in the fridge for up to 4 days. You can also freeze it for up to 3 months.
This Instant Pot Mongolian Beef has become a go-to in our home for its ease, flavor, and flexibility. Whether it’s your first time making Mongolian beef or you’re a pressure cooker pro, this easy recipe is sure to become a staple.
If you try it, please leave a review and let me know how it turned out! And if you’re looking for another quick protein-rich recipe, check out these Firecracker Meatballs next.
More Beef Recipes
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Instant Pot Mongolian Beef (Better Than Takeout in 30 Minutes!)
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Ingredients
- 2 cups uncooked quinoa white rice, jasmine rice, cauliflower rice, or brown rice for serving
- 1-2 Tablespoons olive oil or sesame oil
- 1 1/2 pounds flank steak (Note 1)
- 1/3 cup low-sodium soy sauce, Tamari or coconut aminos
- 4 cloves fresh garlic minced
- 1 teaspoon fresh ginger root grated
- 1/2 cup water or beef broth
- 2 tablespoons honey
- 2 tablespoons tapioca starch or cornstarch
- 2 cups broccoli florets chopped small
- 4 stalks green onions
- Sesame seeds, red pepper flakes, or sriracha sauce optional to top
Instructions
- Cook the brown rice or quinoa according to the package instructions and set aside.
- Cut the flank steak into thin pieces against the grain and set it aside. Turn the Instant Pot onto the saute setting, drizzle olive oil in the bottom of the pot, and let it heat up. When it's hot and shimmering, work in 2-3 batches to sear the steak on each side, for 1-2 minutes. Overcrowding the Instant Pot will result in the steak steaming rather than searing.
- While the steak is searing, whisk together the coconut aminos or soy sauce with the minced garlic, minced ginger, and water.
- When the steak is browned, cancel the sauté setting and pour the liquid mixture over the browned steak. Lock on the lid and make sure the pressure valve is in a sealed position. Pressure cook on high pressure for 8 minutes. It will take 5-7 minutes for it to come to pressure before it starts to count down.
- While the beef is cooking, whisk together the cornstarch or tapioca starch and 2 tablespoons of cold water in a small dish.
- When the time is up, carefully quick-release the vent by turning the seal to venting position. You can put a dish towel over the steam to limit noise and protect your cabinets.
- Remove the lid then add the cornstarch mixture, honey, and broccoli. Push the saute button again and stir frequently until the sauce thickens. You can close the lid of the instant pot for a few minutes to allow the broccoli to steam, 4-6 minutes total. It will be done when the broccoli is cooked and the sauce is thickened. If you want the sauce thicker, add mix another tablespoon of cornstarch or tapioca starch together then add it to the Instant Pot and saute for a minute for a thicker sauce.
- Serve over brown rice, white rice, cauliflower rice or quinoa and top it with green onions, sesame seeds and optional red pepper flakes.
Notes
- Sear first: Those caramelized browned bits add tons of depth.
- Slice thin: This ensures the beef stays tender, not chewy.
- Use fresh garlic + ginger: It makes the sauce vibrant.
- Don’t skip the slurry: A 1:1 mix of corn starch and water thickens the sauce perfectly.
- Steam broccoli just until bright green: Keeps it crisp-tender.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thanks for the recipe! Looking forward to making this tonight. Do you think this would be good with onions and bell peppers (cut in strips, fajita style) added in? If so, at what point would you recommend adding them in?
Thank you!
Yes for sure!! I’d probably add them the same time you’d add the broccoli.
Hi, about to make this in the slow cooker. Do I add the broccoli in the same time as everything else ?
Hey Amber! I would add them closer to the end so they don’t get mushy.
This was so delicious. My husband really enjoyed the Mongolian Beef. I didn’t tell him it was healthy. Tasted way better than restaurant food. We will be making this again. I would not substitute the flank steak. I think the tenderness of the steak really made the meal. Thanks for the recipe.
Haha love this. Healthy can also be delicious! Thanks for sharing, Leah!
Can the rice be cooked in the instant pot at the same time as the steak & broccoli?
Hey Kayla! I haven’t tested this so I can’t say for sure! Let me know if you try it.
Tasty recipe but don’t jive with the cooking. I think after the pressure cook that steak was perfectly cooked. Then you have to put raw broccoli in there and cook it for another 6 minutes. The steak is overcooked now. Next time I’ll probably take the steak out after pressure cooking it, and put the broccoli in there and cook it by itself.