Instant Pot Mongolian Beef
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Quick and easy instant pot Mongolian beef recipe, homemade with simple ingredients in 30 mins. Tender beef slices are coated in a sweet soy ginger garlic sauce.
Course Main Course
Cuisine Chinese
Keyword homemade mongolian beef
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 4 People
Calories 676
Author Abeer Rizvi
1 tbsp Oil 1/3 cup Onion Finely chopped 2 cloves Garlic Finely minced 1 tsp Ginger Freshly grated 1.5 pounds Beef Thinly sliced, I used flank steak but you can also use flank steak or top round beef, sirloin, skirt steak, or even New York strip 1/2 cup Soy sauce Low sodium 1/2 cup Water Low sodium 1/2 cup Brown sugar 1/2 cup Hoisin sauce 1/2 tsp Red chili flakes 1/2 cup Green onions Chopped 1 tsp Sesame seeds For garnish
Turn Instant Pot to “Saute”mode and heat oil.
Add onion, garlic, ginger and saute for 2-3 minutes until garlic and ginger are fragrant.
Add beef, soy sauce, water, brown sugar, hoisin sauce, red chili flakes and mix everything together.
Put the lid on and turn up the the valve to “Sealing.” Select “Meat/Stew” mode or "High Pressure" mode and set the timer for 10 minutes.
When the cook time is over, let the pressure release naturally.
Then, open lid and mix in green onions.
Garnish with sesame seeds and enjoy!
Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in the microwave.
Calories: 676 kcal | Carbohydrates: 47 g | Protein: 34 g | Fat: 39 g | Saturated Fat: 14 g | Cholesterol: 122 mg | Sodium: 2305 mg | Potassium: 652 mg | Fiber: 2 g | Sugar: 37 g | Vitamin A: 199 IU | Vitamin C: 4 mg | Calcium: 90 mg | Iron: 5 mg