Instant Pot Mongolian Beef (Better Than Takeout in 30 Minutes!)

instant pot mongolian beef and broccoli on top of white rice

Instant Pot Mongolian Beef (Better Than Takeout in 30 Minutes!)

3.92 from 501 votes

This Instant Pot Mongolian Beef is a better-than-takeout weeknight dinner your whole family will love. With sweet and savory flavors, tender slices of beef, and a thick garlicky sauce, it comes together in just 30 minutes - perfect for busy parents, beginner cooks, or anyone looking for a healthy, high-protein meal.

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Prep Time5

Cook Time20

Total Time25

Servings: people

Author: Molly Thompson

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.

Nutrition

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