Authentic & Easy Instant Pot Mongolian Beef: Better Than Takeout in Under 30 Minutes
Prepare to be amazed by this Instant Pot Mongolian Beef recipe! Bursting with an incredible sweet and savory flavor profile, you’ll be astonished that such a rich and authentic taste can be achieved in just 20 minutes of cooking time. This super easy-to-make dish isn’t just a weeknight savior; it’s a true game-changer that will have you skipping takeout for good. Get ready to elevate your home cooking with this quick, tender, and intensely flavorful Mongolian beef.
Instant Pot Mongolian Beef: Your New Favorite Dinner
©Eazy Peazy Mealz by EazyPeazyMealz.com
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For all you Instant Pot enthusiasts out there, I have a little confession to make. When I first welcomed my Instant Pot into my kitchen, its potential felt overwhelming. For a long time, my culinary adventures with it were largely confined to crafting delicious pulled pork. The myriad of functions, especially “Saute,” seemed daunting, and honestly, I was missing out on a whole universe of amazing, quick-cooking, and low-mess opportunities that this versatile appliance offered.
But then, a lightbulb moment! I realized it was high time to embrace the full power of my Instant Pot. Our family has always adored Mongolian beef – that perfect balance of sweet, savory, and a hint of spice, with unbelievably tender beef. Converting this beloved takeout classic into an Instant Pot version became my mission. After numerous rounds of testing to perfect the timing, achieve the ideal sauce consistency, and ensure the flavor was absolutely spot on, I can confidently say that venturing beyond pulled pork was one of the best cooking decisions I’ve ever made. This recipe proves that you don’t need to shy away from your Instant Pot’s incredible features to create truly spectacular meals.
Choosing the Best Beef for Your Instant Pot Mongolian Beef
The foundation of a truly exceptional Mongolian Beef lies in the cut of meat. For this Instant Pot recipe, my absolute favorite choice is a flank steak. Known for its rich flavor and suitability for quick cooking methods when sliced correctly, it yields incredibly tender results. However, I understand that flank steak can sometimes be a challenge to find or may come with a higher price tag. In such instances, or if your local grocer doesn’t have flank steak readily available, sirloin steak makes an excellent substitute. It performs wonderfully in this recipe, offering similar tenderness and absorbing the savory sauce beautifully.
The secret to achieving that melt-in-your-mouth texture isn’t just the Instant Pot; it’s also in how you prepare the steak. Cutting the steak thinly, and importantly, against the grain, is crucial. This technique shortens the muscle fibers, making the beef exceptionally tender and ensuring it soaks up all the delicious flavors of the sauce. A sharp knife is your best friend here, allowing you to create those perfect, delicate strips of beef. Don’t underestimate the power of a good cut and proper slicing – it truly elevates the final dish!
Perfect Pairings: What Vegetables to Serve with Mongolian Beef
One of the many delights of Instant Pot Mongolian Beef is its versatility when it comes to vegetable pairings. This dish harmonizes wonderfully with a variety of greens, making it easy to customize and ensuring a balanced meal. My personal favorites to serve alongside are vibrant broccoli florets or crisp green beans. Both offer a pleasant textural contrast and absorb the rich sauce beautifully, adding a fresh dimension to each bite.
Beyond these classic choices, don’t hesitate to experiment! Asparagus spears, tender Brussels sprouts, or even snap peas are fantastic options. In fact, most green or brightly colored vegetables will complement the savory beef and sweet sauce. They add essential nutrients, fiber, and an appealing visual pop to your plate. The only vegetable I typically avoid pairing with Mongolian Beef is eggplant; I find its texture and strong flavor profile don’t quite mesh with this dish. So, tell us, what’s your go-to vegetable to complete your Mongolian Beef feast?
Expert Tips for Mastering Your Instant Pot Mongolian Beef
Unlocking the full potential of your Instant Pot for this Mongolian Beef recipe is simpler than you might think with these expert tips:
- Maximize Flavor with Sauté: Begin by setting your Instant Pot to the “Saute” function. This crucial step allows you to brown the meat before pressure cooking, developing deep, rich flavors through the Maillard reaction. Use a combination of olive oil and sesame oil to prevent sticking and add a nutty aroma. Don’t worry if the sesame oil creates a slightly unusual smell initially; it will translate into an amazing flavor in the final dish.
- Deglaze for Depth: After sautéing, you might notice bits of ginger, garlic, or browned meat stuck to the bottom of the pot. Before sealing the lid, add a small amount of liquid (like a splash of beef stock or water) and use a wooden spoon to gently scrape the bottom of the pot. This process, known as deglazing, prevents the “burn” warning and incorporates those flavorful browned bits into your sauce, adding an incredible depth of flavor.
- Safe Pressure Release: When it’s time to quick-release the pressure, steam will escape rapidly. To safely manage this and prevent hot moisture from spitting and potentially causing burns, drape a clean kitchen rag or towel over the steam release valve before turning it to the venting position. This simple trick provides a protective barrier and helps absorb any escaping liquid.
- Thicken the Sauce to Perfection: The Instant Pot’s “Saute” function isn’t just for browning; it’s also your secret weapon for achieving a perfectly thickened sauce at the end. Once the beef is cooked and pressure is released, switch back to “Saute” and whisk in your cornstarch slurry. Allowing the sauce to come to a gentle boil for a few minutes will help it reduce and thicken to that glossy, restaurant-quality consistency.
- Batch Sauté for Crispy Edges: If you prefer your Mongolian beef with slightly crispy edges, consider sautéing the flank steak in batches. Overcrowding the pot can steam the meat instead of browning it. While still delicious when cooked all at once, taking the extra time for batches will deliver that desirable crispy texture.
Follow these tips, and you’re well on your way to creating an Instant Pot Mongolian Beef that’s not only easy but also boasts an unparalleled depth of flavor and tender texture. Enjoy the process and the spectacular results!
If you don’t have an Instant Pot yet, or are looking for alternative methods, here are other delicious Mongolian Beef recipes we love:
- Classic Mongolian Beef
- Simplified Mongolian Beef
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Instant Pot Mongolian Beef
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Ingredients
- 1.5 lbs flank steak or sirloin steak cut thin against the grain
- 4 Tbs corn starch divided
- 1 Tbs olive oil
- 1 Tbs sesame oil
- 1 Tbs minced garlic
- ½ tsp ginger finely minced or grated
Sauce
- ½ cup water
- 1/8 tsp ground ginger
- 3 Tbs soy sauce
- ¼ cup beef stock
- 2 tbsp dark brown sugar
Garnish
- Green onions sliced thin
- Sesame seeds toasted
Optional
- 2 cups Broccoli Florets
Instructions
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Cut flank steak into thin strips against the grain, then toss and coat evenly with 2 tablespoons of corn starch.
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Turn your Instant Pot to the “Saute” function. Allow it to heat up for a minute or two.
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Add the olive oil and sesame oil to the hot pot. Once shimmering, add the cornstarch-coated flank steak, minced garlic, and finely minced ginger. Sauté for 2-3 minutes, stirring occasionally, until the meat begins to brown. This step is crucial for developing flavor.
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Pour in all the sauce ingredients: water, ground ginger, soy sauce, beef stock, and dark brown sugar. Stir well, making sure to scrape any bits from the bottom of the pot to prevent a “burn” notice.
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Secure the Instant Pot lid, ensuring the sealing ring is properly in place. Set the valve to the “Sealing” position. Press the “Keep Warm/Cancel” button to turn off the “Saute” function.
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Select the “Manual” or “Pressure Cook” setting, and set the cooking time to 10 minutes on high pressure.
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Once the 10 minutes of pressure cooking are complete, perform a Quick Release of pressure. To do this safely and prevent hot water from spitting, place a clean kitchen rag or towel over the valve before turning it to the “Venting” position.
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Carefully remove the lid. Switch the Instant Pot back to “Saute” mode and bring the sauce to a gentle boil.
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In a small bowl, whisk together the remaining 2 tablespoons of corn starch with a tablespoon or two of cold water to create a smooth slurry. Slowly whisk this slurry into the boiling sauce in the Instant Pot, ensuring there are no lumps. Continue to cook for 2-3 minutes, stirring constantly, allowing the sauce to thicken to your desired consistency.
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Remove the Mongolian Beef from the pot and serve immediately over steamed rice or noodles. Garnish generously with fresh, sliced green onions and toasted sesame seeds for an authentic finish.
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Note: For a complete meal, you can add 2 cups of broccoli florets to the Instant Pot during the last 2-3 minutes of the sauce thickening step. This will lightly steam the broccoli, ensuring it’s tender-crisp.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients. Different brands, and quality of produce/meats may have varying nutritional information. Always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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