This Instant Pot Mongolian Beef recipe is best served over fluffy rice and will delight everyone at the dinner table. Ready to serve in just 50 minutes, using flank steak, ginger, garlic Sriracha and honey, it’s an ideal mid-week dinner or weekend treat.
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Instant Pot Mongolian Beef Recipe
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Instant Pots are all the rage lately. And for good reason! They’re amazing devices that can help you cook meals quickly and easily.
This Instant Pot Mongolian beef recipe is a perfect example of how versatile an Instant Pot can be.
The beef is cooked in a savory sauce with a delicious Asian-inspired flavor, and it’s ready to eat in 50 minutes!
If you’re looking for an easy weeknight meal, this is the recipe for you. Give it a try!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.
It may not include staple ingredients such as oil, salt, sugar, etc., as you’re likely to have those in your kitchen. The complete list of ingredients with measurements is found in the recipe card.
- Fresh Produce – Onion, Carrots, Ginger, Garlic, Green Onions (Scallions/Spring Onions)
- Protein – Flank Steak
- Cornstarch – also known as Cornflour
- Sriracha Sauce
- Sesame Oil
- Soy sauce or Tamari or Coconut Aminos – see below.
- Honey – try to buy locally produced honey when possible.
- Pure Maple Syrup – buy the good, 100% stuff, anything less is just made up of flavorings and corn syrup.
- Rice – your choice, to serve
- Toasted Sesame Seeds
- Special Equipment – Instant Pot
Depending on your dietary requirements you may want to use one of the following in this recipe:
- Soy Sauce – the regular stuff made from fermented soybeans and roasted grains.
- Tamari – a gluten-free soy sauce (but always check the label) if this is a concern for you.
- Coconut Aminos – a soy-free, soy sauce made with coconut tree sap and salt, and popular in Paleo, Keto, and Whole 30 communities.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Beef
One of the hero ingredients in this dish is beef, so here are some more recipes using the same:
- Mexican Shredded Beef in the Slow Cooker
- Brazilian Churrasco Beef with Tomato & Sweetcorn Salad
- Korean-Style Beef Noodles
More Instant Pot Recipes
Looking for more dishes to make in your Instant Pot? Check these recipes out next:
- Instant Pot Lemon Chicken Risotto in 30 Minutes
- How To Cook Instant Pot Beef Short Ribs
- Instant Pot Pork Carnitas Bowls
- For a thicker sauce, remove beef and veggies after cooking and use the “Sauté” function to reduce the liquids by one half.
How Do I Make Instant Pot Mongolian Beef?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
- 1½ lbs (680g) flank steak, sliced thin against the grain
- 2 Tbsp cornstarch (cornflour)
- 2-3 Tbsp extra virgin olive oil, divided
- 1 small yellow onion, diced
- 4 large carrots, cut into 3” (7.5cm) matchsticks
- 1 Tbsp fresh ginger, minced
- 3-4 cloves garlic, minced
- 1-2 Tbsp Sriracha sauce (adjust to taste)
- 2 Tbsp sesame oil
- ¾ cup soy sauce or tamari or coconut aminos
- ¾ cup warm water
- ¼ cup honey
- ¼ cup maple syrup
- 3 cup rice, cooked
- 2 large green onions, cut on the diagonal
- 1 Tbsp toasted sesame seeds
- Place the beef and cornstarch in a one-gallon freezer bag. Seal and turn to combine until steak is lightly coated. Set aside.
- Add one tablespoon olive oil to Instant Pot and select the Sauté function. Set to high and once the display reads “hot,” add beef, working in batches if necessary, and brown on both sides, approximately 3 minutes per side. Add additional olive oil, as necessary, to brown the remaining beef.
- Transfer beef to a plate and add one tablespoon olive oil to Instant Pot®. Add onion, carrots, ginger, and garlic, and cook for 4-5 minutes, stirring continually, until onion and carrots are soft and turn golden brown. Remove from Instant Pot and set aside.
- Return beef to the cooking container and add Sriracha sauce, sesame oil, soy sauce, water, honey, and maple syrup. Stir to combine. Add lid and set pressure valve to “Sealing” position. Select “Manual” option and set to high. Adjust cook time to 6 minutes.
- When finished cooking, allow pressure to release naturally for 10 minutes, and then do a quick release for the remaining pressure.
- Remove lid and add sautéed veggies back to the container. Stir to combine. Taste and adjust seasonings, as desired. Serve immediately over a bed of brown rice, topped with sliced green onions and toasted sesame seeds, if desired. Enjoy!
For a thicker sauce, remove beef and veggies after cooking and use the “Sauté” function to reduce the liquids by one half.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 631Total Fat: 29gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 90mgSodium: 2252mgCarbohydrates: 55gFiber: 4gSugar: 23gProtein: 39g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Special Dinner!
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to create a menu for a special meal or dinner party:
- Appetizer: Cantonese Spring Rolls with Pork & Shrimp
- Soup: Chicken & Mushroom Miso Soup
- Salad: Tropical Island Rice
- Beverage: Ginger Peach Iced Tea Recipe
- Dessert: Hong Kong Egg Tarts – Chinese New Year Recipe
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.