Instant Pot Mongolian Beef
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.
Servings: 4 People
Calories: 676kcal
Ingredients
- 1 tablespoon Oil
- ⅓ cup Onion Finely chopped
- 2 cloves Garlic Finely minced
- 1 teaspoon 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
- ½ cup Soy sauce Low sodium
- ½ cup Water Low sodium
- ½ cup Brown sugar
- ½ cup Hoisin sauce
- ½ teaspoon Red chili flakes
- ½ cup Green onions Chopped
- 1 teaspoon Sesame seeds For garnish
Instructions
- 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!
Notes
- 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.
Nutrition
Calories: 676kcal | Carbohydrates: 47g | Protein: 34g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 122mg | Sodium: 2305mg | Potassium: 652mg | Fiber: 2g | Sugar: 37g | Vitamin A: 199IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 5mg