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Instant Pot Mongolian Beef Recipe

Instant Pot Mongolian Beef Recipe

Here is an instant pot Mongolian beef recipe, If you looking for a Chinese taste, it is crispy, sweet, delicious, and full of flavors, just serve over a bed of cooked rice. This gonna be your family’s favorite beef recipe.

Ingredients for this Recipe:

  • 1½ lbs. flank steak, sliced thin against the grain
  • 4 large carrots, cut into 3” matchsticks
  • 1 small yellow onion, diced
  • 1 tbsp fresh ginger, minced
  • 3-4 cloves garlic, minced
  • 1-2 tbsp Sriracha sauce (adjust to taste)
  • 3/4 cup tamari or coconut aminos
  • 3/4 cup warm water
  • 1/4 cup honey, preferably local
  • 1/4 cup maple syrup
  • 2 tbsp cornstarch (non-GMO, preferably)
  • 2 tbsp sesame oil
  • 2-3 tbsp extra virgin olive oil, divided
For Serving:
  • 3 cup long-grain brown rice, cooked
  • 1 tbsp toasted sesame seeds
  • 2 large green onions, cut on the diagonal

How to Make Instant Pot Mongolian Beef:

Step 1:

Place beef and cornstarch in a one-gallon freezer bag. Seal and turn to combine until steak is lightly coated. Set aside.

Step 2:

Add one tablespoon olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add beef, working in batches if necessary, and brown on both sides, approximately 3 minutes per side. Add additional olive oil, as necessary, to brown the remaining beef.

Step 3:

Transfer beef to a plate and add one tablespoon of olive oil to Instant Pot®. Add onion, carrots, ginger, and garlic, and cook, stirring continually, until onion and carrots are soft and turn golden brown, approximately 4-5 minutes. Remove from Instant Pot® and set aside.

Step 4:

Return beef to the cooking container and add Sriracha sauce, sesame oil, tamari, water, honey, and maple syrup. Stir to combine. Add lid and set pressure valve to “Sealing” position. Select the “Manual” option and set it to high. Adjust cook time to 6 minutes.

Step 5:

When finished cooking, allow pressure to release naturally for 10 minutes, and then do a quick release for the remaining pressure.

Step 6:

Remove lid and add sautéed veggies back to the container. Stir to combine. Taste and adjust seasonings, as desired. Serve immediately over a bed of brown rice, topped with sliced green onions and toasted sesame seeds, if desired. Enjoy this easy Mongolian beef!

Easy Mongolian beef

Other Beef Recipes :

Braised beef stew recipe – Braised Beef Burgundy Stew

Beef tenderloin roast – Rosemary Garlic Roast Beef Tenderloin

Beef Chili recipe – Paleo Ground Beef Chili with Mushroom

Beef fajita recipe – Sheet Pan Beef Fajitas

Instant Pot Mongolian Beef Recipe

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Main Course Chinese
Serves: 5
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 + 10 min. natural release

Mongolian beef recipe, crispy, sweet, and easily made in the instant pot, simply serve over a bowl of brown rice, Enjoy!

Ingredients

  • 1½ lbs. flank steak, sliced thin against the grain
  • 4 large carrots, cut into 3” matchsticks
  • 1 small yellow onion, diced
  • 1 tbsp fresh ginger, minced
  • 3-4 cloves garlic, minced
  • 1-2 tbsp Sriracha sauce (adjust to taste)
  • 3/4 cup tamari or coconut aminos
  • 3/4 cup warm water
  • 1/4 cup honey, preferably local
  • 1/4 cup maple syrup
  • 2 tbsp cornstarch (non-GMO, preferably)
  • 2 tbsp sesame oil
  • 2-3 tbsp extra virgin olive oil, divided
  • For Serving:
  • 3 cup long-grain brown rice, cooked
  • 1 tbsp toasted sesame seeds
  • 2 large green onions, cut on the diagonal

Instructions

1

Place beef and cornstarch in a one-gallon freezer bag. Seal and turn to combine until steak is lightly coated. Set aside.

2

Add one tablespoon olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add beef, working in batches if necessary, and brown on both sides, approximately 3 minutes per side. Add additional olive oil, as necessary, to brown the remaining beef.

3

Transfer beef to a plate and add one tablespoon of olive oil to Instant Pot®. Add onion, carrots, ginger, and garlic, and cook, stirring continually, until onion and carrots are soft and turn golden brown, approximately 4-5 minutes. Remove from Instant Pot® and set aside.

4

Return beef to the cooking container and add Sriracha sauce, sesame oil, tamari, water, honey, and maple syrup. Stir to combine. Add lid and set pressure valve to “Sealing” position. Select the “Manual” option and set it to high. Adjust cook time to 6 minutes.

5

When finished cooking, allow pressure to release naturally for 10 minutes, and then do a quick release for the remaining pressure.

6

Remove lid and add sautéed veggies back to the container. Stir to combine. Taste and adjust seasonings, as desired. Serve immediately over a bed of brown rice, topped with sliced green onions and toasted sesame seeds, if desired. Enjoy!

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