For an extra depth of flavor, marinate the sliced flank steak in a mixture of liquid aminos, ginger, and a touch of brown sugar for at least 30 minutes before cooking. If you don't have arrowroot powder, cornstarch can be used as a substitute. However, arrowroot provides a clearer, glossier sauce. Serve over steamed jasmine rice or brown rice for a complete meal. Garnish with sesame seeds for added texture and visual appeal. Adjust the amount of brown sugar to your preference, depending on how sweet you like your Mongolian beef.
Instant Pot Mongolian Beef
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PREP TIME10 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS15
Succulent, melt-in-your-mouth Mongolian beef, prepared with ease and speed in your Instant Pot. This dish delivers the iconic sweet and savory flavors you crave, perfect for a weeknight family dinner served over fluffy rice.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol36 mg
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Fiber2 g
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Protein16 g
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Saturated Fat4 g
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Sodium725 mg
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Sugar21 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C).
02
StepBrush unpeeled garlic cloves with a small amount of olive oil and wrap in a piece of aluminum foil.
03
StepBake in the preheated oven until garlic cloves are tender and browned, about 20 minutes. Let cool; remove skin from cloves.
04
StepSeason steak with salt and pepper. Add oil to a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Cook steak in batches until browned, about 8 minutes. Do not crowd the pot. Transfer beef to a plate.
05
StepSaute garlic in the pot until fragrant, about 1 minute. Add onions, brown sugar, 1/2 cup water, green bell pepper, red bell pepper, liquid aminos, and ginger. Stir to combine. Add browned beef and any accumulated juices.
06
StepClose and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
07
StepRelease pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
08
StepCombine 3 tablespoons water and arrowroot powder in a bowl; whisk until smooth. Add mixture to the sauce in the pot, stirring constantly. Select Simmer mode and bring to a boil; stir constantly until sauce thickens, about 5 minutes. Stir in green onions.
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RECIPE REVIEWS
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Katheryn Macgyver
Jun 26, 2025Next time I might try adding some broccoli or other vegetables to the dish.
Isabel Mann
Jun 26, 2025I was a little hesitant to try this, but I'm so glad I did! It's even better than the restaurant version.
Eldridge Bartoletti
Jun 14, 2025I added a little sriracha to the sauce for some extra heat. Delicious!
Rebekah Mertz
Jun 4, 2025I've made this recipe several times and it always turns out great. It's a family favorite!
Joaquin Green
May 31, 2025I didn’t have flank steak, so I used sirloin. It worked well, but flank steak is definitely better.
Garth Gusikowski
May 30, 2025The Instant Pot makes this dish so quick and easy. Perfect for a weeknight meal.
Deborah Prohaska
May 29, 2025The recipe was easy to follow and the results were fantastic! Highly recommended.
Maeve Shanahan
May 28, 2025This is my go-to recipe for Mongolian beef. It's always a hit!
Lucius Hills
May 26, 2025Be careful not to overcook the beef, or it will be tough. The Instant Pot can be tricky sometimes.
Doug Huels
May 18, 2025This recipe is amazing! The beef was so tender and the sauce was packed with flavor. My family loved it!