Instant Pot Mongolian Beef
Tender and flavorful Mongolian beef in a sweet and savory sauce has never been easier than when prepared in your Instant Pot!
Servings 6
Ingredients
- 2 pounds flank steak sliced into thin strips across the grain
- 2 ½ tablespoons olive oil
- ¾ teaspoon minced fresh ginger root
- 2 teaspoons minced fresh garlic
- ¾ cup soy sauce I used low sodium
- 1 cup water
- 1 cup packed dark brown sugar
- ¼ cup hoisin sauce
- 1 cup shredded or julienned carrots
- 3 tablespoons corn starch
- ⅓ cup cold water
- ¼ cup sliced green onions optional garnish
- ½ teaspoon sesame seeds optional garnish
- Cooked white rice
Instructions
- Place ginger root, garlic, soy sauce, 1 cup water, brown sugar, and hoisin sauce in a medium bowl. Stir well to combine.
- Set your Instant Pot to the saute setting. Add olive oil. When olive oil is heated, add beef and saute for 2 to 3 minutes, stirring frequently.
- Pour mixture over beef and stir to combine. Add carrots and stir again.
- Turn Instant Pot off. Place the lid on and lock. Steam release knob should be set on “sealing”.
- Cook on manual setting (high pressure) for 10 minutes. Allow the pressure to naturally release for 10 minutes, then quick release remaining pressure.
- Carefully remove lid and stir. Turn off Instant Pot.
- Prepare the cornstarch slurry by whisking together cornstarch and ⅓ cup cold water in a small bowl or large measuring cup until smooth. Add to sauce and stir to combine. Turn on the saute setting and continue to stir until slightly thickened (about 2 minutes). Turn off your Instant Pot. Sauce will thicken as it sits (about 5 minutes).
- Serve over cooked white rice (if desired) and top with sliced green onions and sesame seeds.
Video
Notes
- Cook time includes the time it took my pot to come to pressure.
- I used an Instant Pot LUX80 8 quart in this recipe.
- Once cooled, store leftovers in an airtight container in the fridge for up to 3 to 4 days.
- Nutrition info does not include rice.