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instant pot mongolian beef and broccoli on top of white rice
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3.91 from 495 votes

Healthy Instant Pot Mongolian Beef

This healthy instant pot mongolian beef and brocolli recipe is such an easy, healthy weeknight meal idea! This recipe can be made in under 30 minutes and it's tasty, healthy and kids will love it.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American, Asian
Diet: Gluten Free
Keyword: healthy dinner, isntant pot, mongolian beef, weeknight meal
Servings: 6 people

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 florerts 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.

Video

Notes

Note 1. Flank Steak. Flank steak is a lean cut of beef so you can try skirt steak if you have that on hand or check out another flank steak substitute if you don't have it available. View our tutorial on how to cut flank steak for tips.
Slow Cooker: For slow cooker Mongolian beef, add everything to the crock pot and cook on high for 2-3 hours or on low for 4-5 hours. Stir in the cornstarch slurry to thicken it before 
Storage: Store leftover Mongolian Beef in an airtight container in the fridge for up to 4 days. Mongolian beef freezes well for up to 3 months. Thaw overnight in the fridge and reheat over the stove until heated through or warm individual portions in the microwave.

Nutrition

Serving: 1serving | Calories: 244kcal | Carbohydrates: 16.4g | Protein: 25.7g | Fat: 8.5g | Cholesterol: 68mg | Sodium: 74mg | Fiber: 1g | Sugar: 12.5g