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 flank steak coated in a rich, sweet and savory garlic ginger sauce.
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.