Instant Pot Mongolian Beef

Your favorite Chinese take-out is made healthier at home in less than 30 minutes with tender flank steak and a restaurant quality sweet and savory sauce.
4.5 from 6 votes
Print Pin
Course: Main Course
Cuisine: Chinese
Keyword: Mongolian Beef
Prep Time: 5 minutes
Cook Time: 8 minutes
NPR: 5 minutes
Total Time: 13 minutes
Servings: 6
Calories: 201kcal
Author: Kristen Chidsey

Ingredients

  • 1 tablespoon oil optional.
  • 1 pound flank steak cut into thin strips
  • 2 teaspoons freshly grated ginger
  • 1 tablespoon garlic
  • 1/3 cup reduced sodium soy sauce
  • 2/3 cup pineapple juice
  • 1 teaspoon red pepper flakes
  • 1/4 cup honey or brown sugar
  • 2 tablespoons cornstarch

Instructions

  • Prepare you flank steak by slicing against the grain into very thin strips (about 1/4-1/2 inch thick).
  • If you want to sear your meat, turn your Instant Pot to saute. Once it reads "HOT," add in 1/2 -1 tablespoon oil and let heat for 1 minute. Add in beef and saute until JUST browned. About 2 minutes.
  • Mix together the soy sauce, pineapple juice, honey and seasonings and add to Instant Pot. 
  • Put lid on Instant Pot and turn vent knob to the sealed position. 
  • Hit manual (you will have to first turn the Instant Pot OFF from Saute function) and then adjust the cook time by using the plus or minus buttons to 3 minutes. 
  • After cook time has elapsed, let rest 5-10 minutes and then do a quick release. 
  • Turn Instant Pot back to saute. Make a cornstarch slurry by mixing cornstarch with 2 tablespoons water until fully combined. Add cornstarch slurry to pressure cooker and stir and boil for 2-3 minutes. 
  • Turn off instant pot and serve Mongolian Beef with rice, cauliflower rice and top with scallions or sesame seeds if desired. 

Notes

  • It is NOT necessary to sear your meat first. Instead, put flank steak with soy sauce, honey, pineapple juice, garlic, ginger and red pepper flakes in Instant Pot and cook on high for 8 minutes. Follow instructions for adding cornstarch slurry as written.
  • If you do not want to use honey, brown sugar can be substituted.
  • Pineapple juice is a great way to add sweetness to the dish naturally to cut back on the amount of added sugar. 
  • If your flank steak is frozen in strips, increase cook time to 10 minutes. 
  • Adjust amount of red pepper flakes based upon how much spice you like. 
To cook rice while cooking the beef, follow these steps:
  • Saute the beef as directed. Add in all the ingredients for the Mongolian Sauce. 
  • Insert a rack in the Instant Pot (right over the Mongolian Beef Mixture).
  • Place a 7 cup oven safe dish on top of the rack and put in 1 1/2 cups Jasmine rice and 1 1/2 cup water (or stock). 
  • Close the instant pot and turn valve to sealed. Cook on high pressure for 3 minutes. 
  • Let pressure release for 10 minutes and then open the Instant Pot. 
  • Remove the rice and rack from the inner pot and proceed with thickening the Mongolian Beef with the cornstarch slurry as the recipe directs. 

 

Nutrition Facts
Instant Pot Mongolian Beef
Amount Per Serving
Calories 201 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 45mg15%
Sodium 519mg23%
Potassium 331mg9%
Carbohydrates 19g6%
Sugar 14g16%
Protein 17g34%
Vitamin A 100IU2%
Vitamin C 3.1mg4%
Calcium 24mg2%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!