Quick Instant Pot Mongolian Beef Recipe

Ingredients You’ll Need

• 1 ½ pounds flank steak, thinly sliced against the grain
• 2 tablespoons vegetable oil
• 1 cup soy sauce
• 1 cup water
• ½ cup brown sugar
• 2 tablespoons minced garlic
• 1 tablespoon minced ginger
• ½ teaspoon red pepper flakes (optional, for heat)
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 tablespoon sesame oil
• Green onions, sliced (for garnish)
• Cooked rice (for serving)

Step-by-Step Instructions

1. Prepare the Steak: Start by slicing the flank steak into thin strips, about ¼ inch thick. Make sure to cut against the grain for tender bites. Pat the beef dry with paper towels to help it brown better in the Instant Pot.
2. Sauté the Beef: Turn your Instant Pot to the “Sauté” mode and add the vegetable oil. Once the oil is hot, add the sliced beef in batches, ensuring not to overcrowd the pot. Sauté for about 3-4 minutes until browned. Remove the beef and set it aside on a plate.
3. Make the Sauce: In the same pot, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant. Then, pour in the soy sauce, water, and brown sugar. Stir well to combine and let it simmer for a minute.
4. Return the Beef: Add the browned beef back into the pot. If you like a little heat, now is the time to sprinkle in the red pepper flakes. Stir everything together until the beef is well coated in the sauce.
5. Pressure Cook: Close the lid of the Instant Pot, ensuring the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” setting and set the timer for 10 minutes. It will take a few minutes for the pot to come to pressure before the cooking time begins.
6. Release the Pressure: Once the cooking time is up, carefully do a quick release by turning the valve to “Venting.” Be cautious of the steam. Once all the steam has escaped, open the lid and give the beef a good stir.
7. Thicken the Sauce: In a small bowl, mix the cornstarch and cold water to create a slurry. Turn the Instant Pot back to “Sauté” mode, and stir in the slurry. Let it cook for 2-3 minutes until the sauce thickens to your desired consistency.
8. Add Sesame Oil: Stir in the sesame oil for extra flavor. This will give your Mongolian beef a wonderful aroma and richness.
9. Serve: Spoon the Mongolian beef over a bed of cooked rice. Garnish with sliced green onions for a pop of color and freshness. Enjoy your delicious and quick Instant Pot Mongolian Beef!

Tips for the Best Mongolian Beef

• Slice the Meat Thinly: For the best texture, ensure your flank steak is sliced very thinly. If you find it difficult, place the steak in the freezer for about 30 minutes before slicing; it firms up and makes cutting easier.
• Adjust the Sweetness: If you prefer a sweeter sauce, you can increase the brown sugar to ¾ cup. Taste the sauce before serving to adjust the sweetness to your liking.
• Use Fresh Ingredients: Fresh garlic and ginger will provide a lot more flavor than dried. Whenever possible, opt for fresh to enhance the sauce.
• Serve with Vegetables: For a complete meal, consider adding vegetables like bell peppers, broccoli, or snap peas. You can sauté them in the Instant Pot after removing the beef to keep them crisp and colorful.
• Store Leftovers Properly: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water to prevent drying out.

Variations of Mongolian Beef

• Vegetarian Option: Substitute the beef with tofu or tempeh. Press and cube firm tofu, and sauté it until golden before adding the sauce ingredients.
• Use Different Meats: This recipe can also be adapted using chicken or pork. Adjust cooking times accordingly; for chicken, about 8 minutes under pressure will suffice.
• Spicy Mongolian Beef: To add more heat, include sliced jalapeños or a tablespoon of sriracha to the sauce mixture.
• Low-Sodium Version: Use low-sodium soy sauce and adjust the brown sugar to keep the flavor balanced while reducing salt intake.

Serving Suggestions

• Pair your Mongolian beef with steamed jasmine rice or fried rice for a delightful meal.
• Serve alongside a crisp salad with sesame dressing to balance the richness of the beef.
• For an Asian-inspired twist, consider serving it with egg noodles or rice noodles.
• Top with sesame seeds and additional green onions for garnish to elevate the presentation.

Frequently Asked Questions

1. Can I make Mongolian beef ahead of time? Yes! You can prepare the beef and sauce ahead of time and store them separately in the refrigerator. When ready to serve, simply reheat and thicken the sauce if needed.
2. Can I freeze Mongolian beef? Absolutely! Allow the dish to cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
3. What cuts of beef are best for Mongolian beef? Flank steak is ideal due to its tenderness and flavor, but you can also use sirloin or ribeye if you prefer a fattier cut.
4. Is Mongolian beef gluten-free? Traditional Mongolian beef contains soy sauce, which is not gluten-free. However, you can substitute with gluten-free soy sauce or tamari to make it suitable for a gluten-free diet.

Nutrition Information

While exact nutritional values can vary based on the specific ingredients and portion sizes, a typical serving of Instant Pot Mongolian Beef (without rice) contains approximately:

• Calories: 300-400
• Protein: 30-35g
• Carbohydrates: 30-35g
• Fat: 12-18g
• Sodium: 800-1000mg

These values can change based on how much sugar and soy sauce you use, as well as any additional ingredients. Adjust accordingly to fit your dietary needs.

Tips for Perfect Instant Pot Mongolian Beef

• Slice the Beef Against the Grain: For tender slices, always cut the beef against the grain. This will help break down the muscle fibers and make the beef more enjoyable to eat.
• Use a Natural Release: After cooking, allow the Instant Pot to release pressure naturally for about 10 minutes before switching to a quick release. This helps keep the meat tender.
• Thicken the Sauce: If you prefer a thicker sauce, mix a tablespoon of cornstarch with two tablespoons of water to create a slurry. Stir it into the sauce after cooking and set the Instant Pot to sauté mode until it thickens.
• Prepare Ingredients Ahead: For a quicker cooking experience, chop the vegetables and measure out the sauces and spices before starting. This makes the cooking process more efficient.

Instant Pot Mongolian Beef Recipe in Action

Here’s a quick step-by-step guide to help you visualize the cooking process:

1. Begin by setting your Instant Pot to the sauté function. Add a tablespoon of oil and let it heat up.
2. Once the oil is shimmering, add the sliced beef in batches. Sear until browned, about 2-3 minutes per side. Remove the beef and set aside.
3. In the same pot, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
4. Pour in the soy sauce, brown sugar, and any additional seasonings you desire. Stir to combine.
5. Return the beef to the pot, ensuring it’s well-coated with the sauce. Close the lid and set the valve to sealing.
6. Cook on high pressure for 12 minutes, then allow a natural release for 10 minutes before releasing any remaining pressure.
7. If thickening the sauce, follow the previous tip for a cornstarch slurry and sauté until desired thickness is reached.

Storing Leftovers

If you find yourself with leftovers, you can easily store them for future meals. Here’s how:

• Allow the beef to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 3 days or freeze for up to 3 months.
• When reheating, add a splash of water or broth to maintain moisture and prevent drying out.

Serving Suggestions

Instant Pot Mongolian Beef is a versatile dish that pairs well with various sides. Here are some serving suggestions to elevate your meal:

• Steamed Rice: Serve over steamed white or brown rice to soak up the delicious sauce. Jasmine rice is particularly fragrant and complements the flavors well.
• Vegetable Stir-Fry: For a healthier option, accompany the beef with a stir-fry of seasonal vegetables like bell peppers, broccoli, and snap peas.
• Salad: A simple green salad with a light dressing can balance the richness of the beef. Consider adding mandarin oranges or sliced almonds for extra flavor.
• Noodles: Serve the Mongolian beef over cooked noodles, such as rice noodles or soba, for a heartier meal.

Variations of Instant Pot Mongolian Beef

Feeling adventurous? Here are some variations you can try to keep your meals exciting:

• Spicy Mongolian Beef: Add sliced red chili peppers or a teaspoon of red pepper flakes to the sauce for a spicy kick.
• Vegetarian Option: Substitute beef with tofu or seitan for a plant-based version. Adjust cooking times accordingly, as tofu requires less time to cook.
• Sesame Mongolian Beef: Add a tablespoon of sesame oil to the sauté phase and garnish with toasted sesame seeds before serving for a nutty flavor.

Pairing Drinks

Choosing the right drink can enhance your dining experience. Here are some drink pairing ideas:

• Red Wine: A medium-bodied red wine like Merlot or Pinot Noir complements the savory flavors of the beef.
• Beer: A light lager or wheat beer can cut through the richness of the dish while refreshing your palate.
• Non-Alcoholic: Consider serving iced green tea or sparkling water with a slice of lemon for a refreshing beverage.

Conclusion

This Quick Instant Pot Mongolian Beef recipe is a fantastic way to enjoy a flavorful and tender meal in a fraction of the time it would take using traditional cooking methods. With its rich sauce and perfectly cooked beef, it’s an excellent choice for busy weeknights or special occasions.

Give this recipe a try and impress your family and friends with a delicious dish that’s both easy to prepare and sure to satisfy!