Instant Pot Mongolian Beef Recipe

This is 30 minutes Instant Pot Mongolian Beef A one-pot twist on a classic take-out meal with fresh broccoli. The sweet 'n savory sauce with a hint of spice makes it the perfect Asian-style weeknight dinner.

Why You'll Love This Instant Pot Mongolian Beef

You'll be driving past your favorite Asian restaurant every weeknight so you can make this Mongolian beef dinner at home.

• quickly This easy beef and broccoli dinner is ready in half an hour.
• A little cleanliness. You only need the Instant Pot for cooking, so there's little clean-up and it's a virtually splatter-free recipe.
• Great for beginners. Brown the beef, slather on the sauce and let it all cook to sweet and savory perfection.
• Better than take-out. It's super saucy, you can add more beef, or adjust the sweetness if you like.

Recipe ingredients

The savory, glossy sauce with a hint of spicy ginger and sweet honey pairs perfectly with the tender beef and broccoli. Scroll down the post for the exact amount.

For broccoli and beef

• Flank Steak – Hanger stakes or skirt stakes can be used instead.
• Sesame Oil – Peanut oil is a great swap.
• Broccoli Flower – Use fresh or frozen (thawed).

for the sauce

• garlic- I prefer fresh garlic or garlic paste.
• ginger- Fresh ginger will give you the best flavor, but ginger also works.
• Tamari Sauce- Feel free to use low sodium soy sauce.
• water- Beef or veggie broth is a good swap.
• Spicy Mustard- Avoid American yellow mustard for this.
• honey – Raw honey or agave nectar is best.
• Sriracha- Chili oil also works, but add it to taste as it is more spicy.
• arrowroot – You can also use cornstarch or tapioca starch.
• Sesame seeds and green onion- These are optional garnishes.

How to Make Instant Pot Mongolian Beef

The Instant Pot allows you to cook a variety of dishes without dirtying more pots or pans. Scroll to the bottom of the post for the full recipe card.

• Grill the steak. Set the Instant Pot to its Sautée mode and let it heat for 1-2 minutes. Add sesame oil. Stir in steak and cook until browned. Remove it from the instant pot and set it aside.
• Make the sauce. Add garlic and ginger, fry them for 1 minute. Pour in the tamarind, water, mustard, honey and Sriracha. Mix well.
• Cook it. Return the beef to the instant pot. Seal the lid. Put it on the meat setting and let it cook for 10 minutes. Use the quick release method and remove the lid when no more pressure is released.
• Make the slurry. Put the Instant Pot on Sauté mode. Stir arrowroot and 2 tablespoons liquid in Instant Pot in a small bowl until completely smooth. Pour into instant pot and add broccoli. Mix well. Stir constantly until the sauce thickens. Do not add arrowroot directly to the Instant Pot as it will make the sauce lumpy.
• serve Turn off the Instant Pot. Serve Mongolian beef over rice. Garnish with sesame seeds and green onions. Enjoy!

Tips and variations

This Asian-inspired recipe is a great way to use up leftover juicy, grilled steak while adding more flavor to every bite.

• Make it spicy. Add more Sriracha to the sauce or sprinkle the dish with 1/4-1/2 teaspoon red pepper flakes for a spicy kick.
• Make protein swaps. For an easy variation, use thinly sliced ​​pork, turkey or chicken instead of beef.
• Cook in batches. Don't overcrowd the Instant Pot when cooking beef, or the meat will sweat and steam without browning. Cook in batches as needed to avoid overcrowding. Don't worry about the sauce or the broccoli, it's just for the beef.
• Go veggie-friendly. Skip the steak and use extra-firm tofu (diced or crumbled) to make it a vegetarian dinner. Tempeh works too and so does the Beyond Burger.
• Use leftovers. Stir off any residue green beans or Asian Brussels Sprouts Mix in until heated through for a hearty bite. You can cut mine too Asian Grilled Flank Steak or Asian meatballs To reduce food waste.
• Make it a noodle dinner. Double the sauce ingredients and prepare the recipe as usual. Cook enough egg or rice noodles (for 4 servings) according to package directions. Drain and set them aside. Toss them in Mongolian beef and enjoy.

Serving suggestions

This saucy Instant Pot Mongolian Beef is great for dinner. Serve it on top Fragrant Rice, Cauliflower Fried Riceor mine Asian Noodle Salad. For side dishes, try mine Summer rolls with peanut sauce And Asian Brussels Sprouts. If you want a bowl-style dinner, add it to mine Thai vegetable curry or Teriyaki Chicken Bowls.

How to store and reheat leftovers

Reheat it throughout the week for an easy dinner that's faster to prepare than take-out.

• Fridge: Store it in an airtight container for up to 5 days.
• Freezer: Transfer it in serving-size portions to freezer bags and refrigerate for up to 3 months. Thaw it overnight in the fridge or reheat directly from frozen.
• To reheat it: Microwave for one minute or until heated through. You can heat it in a pan (covered) on medium heat for 7-8 minutes, stirring constantly. If it is frozen, add 1-3 minutes to the reheating time for any method.

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