Instant Pot Mongolian Beef is sweet, savory, umami, and easy to make at home! Served warm with tender veggies, it’s a takeout-inspired meal all your guests will love.
Ready in less than 30 minutes, Mongolian beef in the Instant Pot is fall-apart tender and so tasty you’d never guess it’s gluten-free, dairy-free, Paleo-friendly, and Whole30-compliant!
Better-Than-Takeout Mongolian Beef in the Instant Pot
Recreating classic take-out dishes that taste *just* like the real thing is a favorite here at LCK. If you’ve tried our chicken and broccoli, pad Thai, or slow cooker Asian beef, you know we mean business.
Therefore, this Instant Pot Mongolian beef recipe is a dinner must-make! Featuring tender, flavorful beef in a sweet and savory sauce, it’s got all the classic flavors you love. Then, we include extra veggies to bulk things up.
The best part? It’s ready to eat in less time than it takes to order out! One bite and you’ll never go back to restaurant versions again. But don’t take our word for it. Take a look at what readers have to say, too!
What Readers Are Saying:
“I made your Thai peanut recipe and it was delish so I figured I’d try another. This one is fabulous too! You are my new favorite food blogger! I want to try them all!!!!”
– Katy
“This dish was AMAZING to the point that next time, I need to double the recipe because the family (2 kids/2 adults) scraped their plates clean asking if there was more!”
– Marty
“This was a huge success tonight for dinner! The hubby and all three kids loved it. It’s a keeper for us! Thank you!”
– Michelle
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
Beef
- Flank Steak: We prefer flank steak because it provides the best flavor and tender results. However, sirloin steak, ribeye, tri-tip, or skirt steak will also work.
- Arrowroot Starch: This helps create a beautiful golden sear. If preferred, tapioca flour will also work.
- Butter: I recommend grass-fed butter for the best taste, or use avocado oil to keep this recipe dairy-free.
- Coconut Aminos: This is a soy-free and gluten-free alternative to soy sauce. It adds a salty, umami flavor to the beef and helps tenderize the tough meat. Tamari will also work, Or, If you don’t need to keep this recipe gluten-free, feel free to use low-sodium soy sauce instead.
- Beef Broth: Broth is my secret ingredient for creating a richer flavor!
- Garlic and Ginger: These add a pungent, sweet, slightly tangy taste.
- Sesame Oil: This infuses the meat with a delicious nutty flavor.
- Fish Sauce: Adds a salty, umami taste.
- Medjool Dates: Add a subtle sweetness and keep the recipe Whole30-compliant. However, honey or coconut sugar will also work.
Veggies
- Vegetables: We use red bell pepper, green bell pepper, carrots, and Nappa cabbage. Feel free to mix and match whatever you have on hand. Bok choy and mushrooms would make for great additions!
- Rice Wine Vinegar: This gives the vegetables a slightly sweet, tangy taste.
Where I Buy My Chicken
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal can be found right here.
How to Make Instant Pot Mongolian Beef
- Sear the steak: Toss the flank steak with arrowroot powder. Then, set the Instant Pot to sauté, and add oil. Working in batches, brown the steak on both sides.
- Prepare the sauce: In a separate bowl, whisk the coconut aminos, beef broth, garlic, ginger, sesame oil, fish sauce, and dates until smooth. Then, pour the mixture over the beef in the Instant Pot.
- Cook: Set the Instant Pot valve to sealing, and cook on manual high pressure.
- Sauté the veggies: While the steak cooks, heat a large skillet over high heat. Once hot, add the aromatics and veggies, and sauté until the vegetables are soft and fragrant. Add the sesame oil, rice wine vinegar, salt, and pepper. Toss to combine, and transfer the vegetables to a serving platter.
- Combine: Turn the Instant Pot knob to quick release. Carefully open the lid. Serve the beef warm with the veggies, and enjoy with white sesame seeds and green onion as garnish!
Tips for Success
- Slice the steak evenly. For quick, even cooking, slice the steak against the grain, creating ¼-inch thin strips.
- Work in batches. Arrange the steak in an even layer in the Instant Pot, being careful not to overcrowd it. Otherwise, it won’t cook evenly and is unlikely to get the nice golden sear we want.
- Thicken the sauce. Whisk 1 tablespoon of flour and 1 tablespoon of water in a small bowl. Then, whisk the mixture into the pot after releasing the pressure, and let the sauce cool and thicken.
- Adjust the flavor. Add more brown sugar, a touch of red pepper flakes, or even more garlic cloves to suit your flavor preferences.
Serving Suggestions
This recipe is delicious and filling on its own. However, I love to serve it over cauliflower rice, white rice, or with cooked noodles. It’s also great with sides and appetizers like hot oil chili noodles, Asian noodles salad, or even spring rolls.
How to Store
Store leftovers in an airtight container in the refrigerator for 3-4 days. Or, you can freeze it for up to 3 months!
Thaw in the fridge overnight. Then, reheat the beef and veggies in the microwave or in a skillet over medium heat.
FAQs
The most common reasons are not browning the meat before cooking and cooking it too long.
Yes, just make sure not to exceed the maximum fill line on your Instant Pot. The cooking time should remain the same!
We haven’t tested this recipe with chicken but think it should work. Just make sure it reaches an internal temperature of 165 degrees Fahrenheit.
Yes! Sear the steak in a pan on the stove. Then, combine all the ingredients in your slow cooker, cover, and cook on low for 6-8 hours or high for 3-4 hours. For a thicker sauce, stir in the slurry 30 minutes before serving.
More Instant Pot Recipes To Try
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- 1 pound flank steak cut into 1/4-inch thick pieces against the grain
- 2 teaspoons arrowroot or tapioca flour
- 2 tablespoons butter or avocado oil
- 1/2 cup coconut aminos
- 1/2 cup beef broth
- 3 garlic cloves minced (divided)
- 3 teaspoons ginger grated (divided)
- 2 teaspoon sesame oil divided
- 1 teaspoon fish sauce
- 2 medjool dates pitted and finely chopped*
Sautéed Vegetables:
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 2 carrots cut into match sticks
- 2 cups napa cabbage thickly sliced
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Garnishes:
- 1 bunch green onion for garnish
- 1 teaspoon white sesame seed for garnish
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Toss flank steak with arrowroot powder.
1 pound flank steak, 2 teaspoons arrowroot or tapioca flour
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Set Instant Pot to saute and when hot, add 2 tablespoons of oil.
2 tablespoons butter or avocado oil
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Brown flank steak, in 2-3 batches.
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In separate bowl combine coconut aminos, beef broth, 2 teaspoons garlic, 2 teaspoons ginger, 1 teaspoon sesame oil, fish sauce, dates and pour over beef.
1/2 cup coconut aminos, 1/2 cup beef broth, 3 garlic cloves, 3 teaspoons ginger, 2 teaspoon sesame oil, 1 teaspoon fish sauce, 2 medjool dates
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Set Instant Pot on manual high pressure for 12 minutes.
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While beef cooks heat a large skillet over high heat.
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Once hot, add oil and then add 1 teaspoon garlic, 1 teaspoon ginger, peppers, carrots and cabbage. Sauté until vegetables are soft and fragrant 5-7 minutes.
1 red bell pepper, 1 green bell pepper, 2 carrots, 2 cups
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Once soft, add 1 teaspoon sesame oil, rice wine vinegar and salt and pepper and remove to serving platter.
1 teaspoon rice wine vinegar, 1/2 teaspoon salt, 1/2 teaspoon black pepper
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When beef is finished, turn the knob to quick release.
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Top with optional garnish and serve with vegetables.
1 teaspoon white sesame seed, 1 bunch green onion
- *Can sub out 2 tablespoons of honey or coconut sugar if you don’t want to use dates. Dates make it Whole30-Compliant.
- Want your sauce even thicker? At the end, add a slurry: 1 tablespoon arrowroot flour and 1 tablespoon water. Whisk together then add to the pot after step 9. Mix and let thicken.
- When browning your meat, if it’s very thin, it may stick a little, that’s okay!
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Or, you can freeze it for up to 3 months! Thaw in the fridge overnight. Then, reheat the beef and veggies in the microwave or in a skillet over medium heat.
Serving: 1servingCalories: 275kcalCarbohydrates: 10gProtein: 25gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 83mgSodium: 1305mgPotassium: 454mgFiber: 0.5gSugar: 1gVitamin A: 367IUVitamin C: 3mgCalcium: 44mgIron: 2mg