Instant Pot Mongolian Beef (Better Than Takeout in 30 Minutes!) Recipe

Picture this: the rich, savory aroma of caramelized garlic and ginger wafting through your kitchen, mingling with the sweet-salty tang of a glossy Mongolian sauce bubbling away. The tender, juicy bites of perfectly cooked flank steak melt in your mouth, coated in a sticky, irresistible glaze that clings to every forkful. This isn’t just any dinner—it’s a feast that feels indulgent yet comes together in under 30 minutes, right from the magic of your Instant Pot. Whether it’s a hectic weeknight or a cozy weekend craving, this dish promises to impress without the wait or takeout price.

Why You’ll Love This Instant Pot Mongolian Beef (Better Than Takeout in 30 Minutes!) Recipe

• Ready in 30 minutes: Get a restaurant-worthy meal on your table faster than delivery. The Instant Pot speeds up cooking without sacrificing flavor.
• Uses simple ingredients: No need for hard-to-find sauces or exotic spices—mostly pantry staples plus fresh garlic and ginger bring this to life.
• Perfect for beginners: Easy-to-follow steps mean even if you’ve never used an Instant Pot, you’ll feel like a pro in no time.
• Impressive presentation: Serve it over fluffy quinoa or rice, sprinkle with sesame seeds and green onions to wow your family or guests.
• Customizable: Swap out the broccoli, adjust the heat, or play with proteins to make this dish uniquely yours.

Why This Instant Pot Mongolian Beef (Better Than Takeout in 30 Minutes!) Recipe Works

This recipe comes together perfectly thanks to three key elements. First, searing the flank steak in batches locks in flavor and creates that scrumptious caramelized crust. Next, using the Instant Pot’s pressure cooking intensifies flavors quickly while keeping the beef tender and juicy. Finally, thickening the sauce with a cornstarch slurry along with the addition of honey strikes the ideal balance of sweet and savory, creating that iconic sticky Mongolian coating loved by all. The broccoli adds freshness and crunch, rounding out the dish beautifully.

Ingredients You’ll Need

This recipe relies on simple, essential ingredients that carry all the delicious flavor without fuss. Each plays its role perfectly to deliver that classic Mongolian taste you crave.

• Quinoa or rice: Acts as the perfect base to soak up every drop of sauce.
• Olive oil or sesame oil: For searing the beef and adding subtle nuttiness.
• Flank steak: Thinly sliced for tenderness and speedy cooking.
• Soy sauce, Tamari, or coconut aminos: The salty backbone of the sauce with a deep umami kick.
• Fresh garlic and ginger: The fragrant duo that makes this dish sing.
• Water or beef broth: Helps create a perfect cooking environment in the Instant Pot.
• Honey: Adds that signature warm sweetness to the sauce.
• Tapioca starch or cornstarch: Thickens the sauce beautifully for that glossy finish.
• Broccoli florets: Brighten the dish with fresh crunch and color.
• Green onions, sesame seeds, red pepper flakes or sriracha (optional): For garnish and an extra flavor boost.

Ingredient Substitutions & Tips

• Flank steak: Substitute with sirloin or skirt steak for a similar cut and texture.
• Soy sauce: Use Tamari for a gluten-free option or coconut aminos for a lower-sodium, Paleo-friendly version.
• Honey: Maple syrup or brown sugar can replace honey if you prefer a different sweetener.
• Broccoli: Swap with snap peas, bell peppers, or green beans depending on your preference or season.

How to Make Instant Pot Mongolian Beef (Better Than Takeout in 30 Minutes!) Recipe

Step 1: Cook Your Grain Base

Start by preparing your quinoa or rice according to package instructions, then set it aside. This ensures your beef and sauce can shine without waiting.

💡 Pro Tip: Use fresh, hot grains so they’re ready to soak up sauce when you serve.

Step 2: Slice and Sear the Beef

Cut your flank steak thin against the grain into bite-sized strips. Turn your Instant Pot to the sauté setting and add olive or sesame oil. In batches, sear the steak 1-2 minutes on each side until browned but not fully cooked. This locks in incredible flavor.

💡 Pro Tip: Work in small batches to avoid crowding and steaming the beef.

Step 3: Prepare the Sauce Mixture

While searing, whisk together the soy sauce (or alternatives), fresh minced garlic, grated ginger, and water or broth. This simple sauce is full of bold, balanced flavor.

💡 Pro Tip: Fresh ginger adds zing, so don’t skimp here.

Step 4: Pressure Cook the Beef

Cancel the sauté mode and pour the sauce mixture over the browned steak in the Instant Pot. Lock the lid, ensure the pressure valve is sealed, and set to cook on high pressure for 8 minutes. It will take a few minutes to come to pressure before the countdown begins.

💡 Pro Tip: Use natural release if you want even more tender beef, but quick release works well too.

Step 5: Mix the Thickening Slurry

While the beef cooks, whisk together tapioca starch or cornstarch with cold water to create a smooth slurry that will thicken your luscious sauce in the next step.

Step 6: Finish with Broccoli and Thicken Sauce

Carefully quick-release the pressure when cooking finishes. Remove the lid, add the cornstarch slurry, honey, and broccoli florets. Press sauté and stir often as the sauce thickens and broccoli steams for 4-6 minutes until tender but still crisp. For a thicker sauce, add an additional slurry and sauté a minute longer.

💡 Pro Tip: Closing the lid while sautéing traps steam to cook broccoli perfectly.

Step 7: Serve and Garnish

Plate your beef and broccoli over warm quinoa or rice. Top with sliced green onions, sprinkle sesame seeds, and add a pinch of red pepper flakes or sriracha if you like a little heat. Dive in immediately and savor every bite!

Common Mistakes to Avoid

Learn from these common pitfalls:

• Overcrowding the Instant Pot when searing: Beef will steam instead of brown, losing that rich flavor.
• Cutting beef with the grain: Makes the meat tough and chewy after cooking.
• Using too much liquid initially: Can result in a watery sauce that won’t thicken properly.
• Not whisking your starch slurry well: Leads to lumps and uneven sauce texture.
• Overcooking broccoli: Turns it mushy and dulls its bright color and fresh crunch.
• Skipping the honey: The sweet balance is essential—it rounds out savory and sharp flavors.

Delicious Variations to Try

Once you’ve mastered the classic Instant Pot Mongolian Beef (Better Than Takeout in 30 Minutes!) Recipe, why not experiment with these exciting twists?

Spicy Szechuan Twist

Add chili garlic sauce and dried Szechuan peppercorns for a numbing spicy kick that elevates the original sauce.

Orange-Ginger Fusion

Swap part of the soy sauce with fresh orange juice and zest for a bright, citrusy pop that cuts through the richness.

Vegetarian Version

Substitute flank steak with sliced portobello mushrooms or crispy tofu for a meatless but equally flavorful option.

Peanut Crunch

Toss in chopped roasted peanuts or a spoonful of peanut butter into the sauce for a creamy, nutty layer of deliciousness.

Green Bean and Bell Pepper Medley

Swap broccoli for crisp green beans and vibrant bell peppers for a colorful, crunchy variation full of texture.

Crispy Beef Finish

After pressure cooking, spread the beef on a baking sheet and broil for 2-3 minutes to add caramelized crisp edges before tossing in sauce.

How to Serve Instant Pot Mongolian Beef (Better Than Takeout in 30 Minutes!) Recipe

Garnishes

Top your dish with chopped green onions for a burst of freshness, a sprinkle of toasted sesame seeds for nuttiness, and a light dusting of red pepper flakes to add zing. A drizzle of sriracha or chili oil amps up heat for those who love it spicy.

Side Dishes

This dish pairs beautifully with steamed jasmine rice, fluffy quinoa, or even cauliflower rice for a low-carb twist. Add a simple side of steamed dumplings, crunchy Asian slaw, or sautéed snap peas for a complete meal.

Creative Ways to Present

Serve in shallow bowls with rice molded into neat domes, topped with microgreens or edible flowers for a special touch. Or, turn it into a vibrant rice bowl layered with sliced avocado, pickled carrots, and a soft boiled egg for extra indulgence.

Make Ahead and Storage

Storing Leftovers

Place leftover Mongolian beef in an airtight container and refrigerate for up to 3-4 days. Keeping the sauce separate can preserve texture but isn’t necessary.

Freezing

Freeze cooked beef and sauce together in freezer-safe containers for up to 3 months. Be sure to thaw overnight in the fridge before reheating gently on the stovetop or microwave.

Reheating

Reheat leftovers over medium heat on the stove, stirring gently until warmed through. Add a splash of water or broth if the sauce thickens too much. Microwave works well too—just cover to keep moisture.

FAQs

Can I use other cuts of beef instead of flank steak?

Absolutely! Sirloin or skirt steak work great due to their tenderness and flavor. Avoid tougher cuts unless you want to adjust cooking times.

What if I don’t have an Instant Pot?

You can make this on the stovetop by searing the beef, simmering the sauce until tender, and steaming the broccoli separately, but it will take longer.

Is there a gluten-free option?

Yes! Use Tamari or coconut aminos in place of soy sauce, and double-check your starches are gluten-free.

Can I make this vegetarian or vegan?

Definitely! Swap beef for tofu or hearty mushrooms, and use a plant-based broth with coconut aminos for a vegan-friendly version.

How spicy is this dish?

The base recipe is mild, but adding red pepper flakes or sriracha at the end adds customizable heat to suit your taste.

Can I prepare parts of this recipe in advance?

Cooking the rice or quinoa ahead and slicing the beef the day before saves time on busy nights.

What’s the best way to slice flank steak?

Always slice thinly and against the grain to keep the meat tender and pleasant to chew.

How thick should I make the sauce?

The sauce should be glossy and coat the beef lightly. Add slurry gradually until you reach your desired thickness without making it gluey.

Final Thoughts

This Instant Pot Mongolian Beef (Better Than Takeout in 30 Minutes!) Recipe has quickly become one of those treasured go-to meals that feels like a treat but fits effortlessly into busy days. The flavors are bold, the beef tantalizingly tender, and the cooking process leaves you feeling accomplished—without fuss or stress. Whether you’re feeding family or guests, this dish never fails to delight.

Have you tried this Instant Pot Mongolian Beef (Better Than Takeout in 30 Minutes!) Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 🍽️

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