Instant Pot Mongolian Beef (Better Than Takeout, Easy Dinner)
This Instant Pot Mongolian Beef is a quick and easy takeout-style dinner made with tender beef in a rich garlic ginger sauce. The Instant Pot makes the beef incredibly tender while keeping the sauce glossy, sticky, and full of flavor with very little effort.
It’s perfect for busy weeknights because everything cooks in one pot with minimal cleanup, and the flavor tastes even better than takeout.
This easy Instant Pot Mongolian beef recipe gives you tender beef and a thick glossy sauce without needing a wok or long cooking time.
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Why You’ll Love This Instant Pot Version
The Instant Pot cooks flank steak quickly while keeping it tender and juicy instead of chewy. As the beef pressure cooks, it absorbs the garlic ginger soy sauce mixture, creating deep flavor in a much shorter time than traditional stovetop methods.
It also turns this into a true one-pot meal with minimal cleanup, which makes it perfect for busy weeknights or meal prep.
Ingredients
- Flank Steak (thinly sliced across the grain)
- Cornstarch
- Olive Oil
- Brown Sugar
- Low Sodium Soy Sauce
- Water
- Rice Vinegar
- Fresh Garlic
- Fresh Ginger
- Red Pepper Flakes
- Cornstarch Slurry
- Optional Garnish: Green Onion, Sesame Seeds
See recipe card for quantities…
Instructions
1. Prep the beef:
- Add sliced flank steak to a zip-top bag with 1 tbsp cornstarch. Shake until evenly coated.
2. Sear the beef (Instant Pot – Saute mode):
- Turn Instant Pot to Saute and add oil. Once hot, add beef in batches. Sear for 2–3 minutes, stirring occasionally, until lightly browned (do not overcrowd). Remove beef and set aside. Turn off Saute mode.
3. Build the sauce:
- Add soy sauce, water, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes to the pot. Stir well, scraping the bottom to remove any browned bits.
4. Pressure cook:
- Return beef to the pot and stir to coat in sauce. Seal lid and set valve to Sealing. Cook on High Pressure for 8 minutes. Allow a 10-minute natural release, then carefully release remaining pressure.
5. Thicken the sauce:
- Turn Instant Pot to Saute mode. Stir in cornstarch slurry and simmer for 2–4 minutes, or until sauce thickens and becomes glossy.
6. Serve:
- Serve over rice and garnish with green onions and sesame seeds.
Scroll all the way down for the full recipe card!
Substitutions
Equipment
- Instant Pot or Electric Pressure Cooker
- Mixing bowl or zip-top bag (for coating beef)
- Measuring cups and spoons
- Knife and cutting board
- Tongs or spatula
Storage & Meal Prep
Store leftover Mongolian beef in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, making it even better the next day.
To reheat, warm in the microwave or on the stovetop with a splash of water to loosen the sauce.
You can also freeze it for up to 2 months. Thaw overnight in the fridge before reheating for best texture.
This recipe is great for meal prep because the sauce thickens and develops even more flavor the next day.
Recipe Tips
FAQ
What is the best cut of beef for Mongolian beef?
Flank steak works best because it becomes tender quickly and absorbs flavor really well. Slice it thinly against the grain for the best texture. Sirloin or skirt steak can also work if needed.
Do I have to sear the beef first?
No, but it adds better flavor. You can skip it if you’re short on time.
Can I make this less sweet?
Yes, reduce the brown sugar slightly and balance with a bit more soy sauce or vinegar.
Why is my sauce not thickening?
Make sure you simmer the cornstarch slurry on Saute mode until it becomes glossy and coats the beef.
Can I meal prep this?
Yes, it reheats very well and is perfect for rice bowls or quick lunches.
Can I freeze Instant Pot Mongolian Beef?
Yes. Let the beef cool completely, then store it in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Related
If you enjoy quick takeout-style dinners with bold flavor, here are a few more easy recipes to try next:
- Korean Beef Bulgogi Rice Bowls
- Easy Soy Garlic Chicken
- Honey Garlic Chicken
- Instant Pot Chicken Kabsa
- Air Fryer Chicken Shawarma
Pairing & Make It a Full Meal
This Instant Pot Mongolian Beef is best served over a bowl of fluffy white rice, which soaks up all that rich, sweet-savory sauce. You can also pair it with steamed broccoli, green beans, or stir-fried vegetables for a more balanced plate. If you want to keep it lighter, serve it over cauliflower rice or a simple veggie stir-fry for a low-carb option that still feels just as satisfying.
Instant Pot Mongolian Beef (Better Than Takeout, Easy Dinner)
Equipment
- Pressure Cooker
Ingredients
- 1-1.5 pounds flank steak, thinly sliced against the grain
- 1 tbsp cornstarch for coating
- 1 tbsp olive oil or sesame oil
Sauce
- ⅔ cup brown sugar
- ½ cup low sodium soy sauce
- 1 cup water
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, minced
- 8-10 cloves garlic, minced
- 1 tsp red pepper flakes
Cornstarch Slurry
- 2 tbsp cornstarch
- ½ cup water
Instructions
- Add sliced flank steak to a zip-top bag with 1 tbsp cornstarch. Shake until evenly coated.
- Turn Instant Pot to Saute and add oil. Once hot, add beef in batches. Sear for 2–3 minutes, stirring occasionally, until lightly browned (do not overcrowd). Remove beef and set aside. Turn off Saute mode.
- Add soy sauce, water, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes to the pot. Stir well, scraping the bottom to remove any browned bits.
- Return beef to the pot and stir to coat in sauce. Seal lid and set valve to Sealing. Cook on High Pressure for 8 minutes. Allow a 10-minute natural release, then carefully release remaining pressure.
- Turn Instant Pot to Saute mode. Stir in cornstarch slurry and simmer for 2–4 minutes, or until sauce thickens and becomes glossy.
- Serve over rice and garnish with green onions and sesame seeds.
Notes
- Slice the beef thinly against the grain for the most tender texture.
- Do not overcrowd the pot when sauteing—brown the beef in batches for better flavor.
- The sauce will look thin before thickening; it becomes glossy after adding the cornstarch slurry.
- If the sauce is too thick after cooking, add a splash of water to loosen it.
- If it’s too salty or strong, balance it with a little extra water or a touch more brown sugar.
- For best results, let the beef sit in the sauce for a few minutes after cooking so it absorbs more flavor.
- For easier slicing, freeze the beef for 20–30 minutes before cutting it thinly.
Food Safety
- Do not leave cooked beef out at room temperature for more than 2 hours.
- Store leftovers promptly in the refrigerator in an airtight container.
- Reheat until steaming hot before serving.
- Follow safe food handling guidelines when working with raw beef and utensils.
Follow safe storage and handling tips from USDA.
