This quick Instant Pot meal is a breeze to make, plus it has the ideal balance of sweet, salty, and umami flavors.
Although this simple stir-fry dish might seem like it’s from Mongolia, it’s actually not traditionally Mongolian. Instead, it’s a Chinese-American dish, having originated in Taiwan and now become a staple at Chinese restaurants in the US. Typically made in a wok, this recipe calls for the use of an Instant Pot, which will not only make the steps easier but also cut the overall time. The lean flank steak beef is tender, juicy, and coated in a rich sauce made with a few pantry staple items.
If you’re looking for an easy weeknight dinner with minimal thought and time put into it, reach for this recipe. It’s slightly sweet, perfectly umami, and just the right amount of savory. Serve it poured over a bed of rice with steamed broccoli on the side, and you’ll have an easy, tasty dish that the whole family will enjoy.
Is Instant Pot Mongolian Beef Healthy?
Thanks to the naturally lean cut of flank steak, this savory dish has plenty of protein with fairly minimal fat. There is some added sugar, as well as quite a high level of sodium, but this dish is fine to eat in moderation. You can lower the sodium level by swapping the low-sodium soy sauce for coconut aminos, and you can reduce the amount of sugar if it concerns you. Serve it over a bed of quinoa if you want to up the quality of carbs (and add in extra protein!), and add a side of vegetables if you need some extra fiber and color in your diet.
What Kind of Meat Can I Use?
This recipe calls for flank steak, thinly sliced. The result is a mouthwatering dish with tender meat that’ll practically fall apart in your mouth. While flank steak is certainly the best cut for this dish (and, really, what makes this dish what it is), you can opt for other cuts or even other meats. Chicken and pork, or a wild game meat such as moose or deer would make for an unexpected (and unusual!) twist on this popular dish.
How do I store leftovers?
Once cooled, store any leftover Mongolian beef in an airtight container and pop it in the fridge for 3 to 4 days. Additionally, you can freeze leftovers for up to 3 months.
Serving Suggestions
Mongolian beef is a favorite when served over a bed of steamed rice. Less traditionally, try it served alongside Quinoa Fried Rice. If you’d like some vegetable options, go for a side of Air-Fryer Asparagus, Roasted Tomatoes (they’ll taste lovely spooned over the top of the Mongolian beef as a sort of garnish!), or a simple Tossed Salad if you want something light and bright on the side.
Ingredients
- 1 tablespoon vegetable oil
- 1 1/2 pounds flank steak thinly sliced against the grain
- 4 cloves garlic minced
- 1/2 cup low-sodium soy sauce
- 3/4 cup water
- 1/2 cup brown sugar
- 1 1/2 teaspoons sesame oil
- 2 teaspoons fresh ginger minced
- 2 tablespoons cornstarch
- 4 tablespoons water
- Sesame seeds for garnish
- Chopped scallions for garnish
Instructions
- Set the Instant Pot to 'Sauté' mode. Add vegetable oil and once hot, add the beef in batches to brown, ensuring not to crowd the pot. Transfer browned beef to a plate.
- Add minced garlic to the pot and sauté for about 1 minute until fragrant.
- Add soy sauce, water, brown sugar, sesame oil, and ginger to the pot with the beef. Stir to combine. Close the lid, set the pot to 'Manual High Pressure' for 11 minutes. After cooking, perform a quick release.
- Mix cornstarch with 4 tablespoons of water to create a slurry. Set the Instant Pot to 'Sauté' mode, add the slurry, and stir until the sauce thickens.
- Serve warm, topped with sesame seeds and scallions for garnish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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