Nothing beats that sweet, savory, and slightly spicy sauce clinging to tender beef – it's pure comfort food heaven. The Instant Pot Mongolian Beef Recipe takes what we all love about this dish and turns it into a quick weeknight winner that’s better than takeout. You’re going to appreciate how easy it is to get dinner on the table without sacrificing flavor or texture.

The image shows a white plate filled with dark brown beef strips covered in a thick, shiny sauce. The beef pieces are soaked in the sauce and appear tender and moist. Small pieces of bright green chopped spring onions are sprinkled evenly over the beef, adding a pop of color. The plate is placed on a white marbled surface. In the top left corner, a partial view of a white bowl filled with white rice is visible, with brown wooden chopsticks resting on the bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Instant Pot Mongolian Beef Recipe
Top Tip
How to Serve Instant Pot Mongolian Beef Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Instant Pot Mongolian Beef Recipe

Why You'll Love This Recipe

From someone who knows the struggle of balancing busy evenings with a craving for something delicious, this Instant Pot Mongolian Beef Recipe really hits the spot. It’s so flavorful, quick, and foolproof that you’ll want to make it again and again.

Speedy Weeknight Friendly: You get tender beef and rich sauce in just about 30 minutes—save yourself takeout money and time.
Flavor-packed Sauce: Fresh garlic and ginger bring brightness that lifts the umami-heavy soy and honey base.
Perfectly Tender Beef: Searing the flank steak in batches seals in juices and locks in that amazing caramelized flavor.
Healthy and Customizable: You can swap your choice of rice or add extra veggies to suit your hunger and diet.

Ingredients & Why They Work

Each ingredient plays a crucial role in making this dish both tasty and reliable. I always like to have fresh garlic and ginger on hand—their fresh zest really transforms this recipe. Plus, using flank steak sliced thinly helps you get tender bites every single time.

Flat lay of fresh flank steak cut into thin slices, small white ceramic bowl with minced fresh garlic cloves, small white ceramic bowl with freshly grated ginger root, a few florets of bright green broccoli, four fresh green onion stalks, a small white ceramic bowl of dark low-sodium soy sauce, small white ceramic bowl with golden honey, small white ceramic bowl with white tapioca starch powder, small white ceramic bowl with clear water, a few sesame seeds scattered on the white surface, a few red pepper flakes scattered on the white surface, all ingredients arranged symmetrically with perfect natural freshness, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Flank Steak: Lean and flavorful, it cooks quickly and stays tender when sliced against the grain.
Soy Sauce (or Tamari/Coconut Aminos): Provides the salty, umami base of the sauce.
Fresh Garlic: Adds a pungent aroma and depth you simply won’t get from powder.
Fresh Ginger: Brightens the sauce with subtle spice and warmth.
Honey: Balances the saltiness with gentle sweetness for that classic Mongolian flavor.
Tapioca or Cornstarch: Thickens the sauce beautifully without clumps.
Broccoli Florets: Adds crunch and freshness; steaming in the Instant Pot keeps them vibrant and crisp-tender.
Green Onions: For the final garnish—they add freshness and color.
Olive or Sesame Oil: Used for that initial sear, choosing sesame oil amps up the Asian flair.
Braising Liquid (Water or Beef Broth): Keeps the beef moist under pressure and infuses gentle savory undertones.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Instant Pot Mongolian Beef Recipe whenever I want a little fun variation. You can easily adjust sweetness, heat, or even protein to suit your taste buds or dietary needs—it’s a super flexible base.

Spicy Kick: I sometimes add a splash of sriracha or red pepper flakes for a little heat, which balances the sweetness brilliantly.
Swap the Beef: Tried it with thinly sliced chicken breast or even mushrooms for a vegetarian take—both soak up the sauce beautifully.
Veggie Boost: Feel free to toss in sliced bell peppers, snap peas, or carrots during the sauté or pressure cooking stages for extra crunch and color.
Grain Options: Personally, I like serving it over quinoa for extra protein, but jasmine rice or cauliflower rice works great too!

Step-by-Step: How I Make Instant Pot Mongolian Beef Recipe

A dish in a white bowl shows three layers: the bottom layer is white steamed rice that fills the bowl. On top, there is a layer of dark brown cooked beef pieces and green broccoli florets mixed evenly. The beef and broccoli are glazed with a shiny sauce, sprinkled with white sesame seeds, and small slices of fresh green onion are scattered over the top. The bowl sits on a wooden board with a white marbled surface around it, and a white cloth with black stripes is placed nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Sear for Maximum Flavor

After slicing your flank steak thin against the grain (this keeps it tender!), I turn the Instant Pot on sauté mode with some olive or sesame oil. Once the oil shimmers, I sear the steak in batches—don’t overcrowd the pot or the beef will steam instead of brown. Aim for about 1-2 minutes per side until you see those beautiful browned bits—this step seriously elevates the flavor.

Step 2: Make the Sauce and Pressure Cook

While you sear, whisk together soy sauce, fresh garlic, grated ginger, and broth or water. After the steak has a gorgeous sear, cancel sauté mode, pour in the sauce mix, then lock the lid and cook on high pressure for 8 minutes. Remember, it’ll take a little while to come up to pressure, so use that time to prep your sides or chill.

Step 3: Thicken Sauce and Steam Broccoli

When pressure cooking finishes, quick-release the pressure using a dish towel to soften the noise. Remove the lid carefully, then stir in your honey, broccoli florets, and a cornstarch slurry made by mixing starch and cold water. Hit sauté again and stir often until the sauce thickens and broccoli is bright green and tender—about 4-6 minutes. If you want it thicker, just add a bit more slurry and cook another minute.

Step 4: Serve and Garnish

Serve your Mongolian beef over cooked quinoa, jasmine rice, or cauliflower rice. Sprinkle sliced green onions, sesame seeds, and maybe a pinch of red pepper flakes on top for that restaurant-style finish.

Top Tip

After making this Instant Pot Mongolian Beef Recipe dozens of times, I’ve learned a few tricks that really make the difference between good and amazing. These tips ensure you get that perfect balance of tender beef, saucy richness, and crisp veggies every time.

Sear in Batches: I can’t stress this enough—crowding the pot leads to steaming, not searing. Patience here pays off big time.
Slice Against the Grain: I always slice flange steak thin, moving perpendicular to the muscle strands—this keeps your bites melt-in-your-mouth tender.
Fresh is Best: Fresh ginger and garlic add vibrant flavor that powdered versions just don’t match.
Slurry for Sauce: Mixing starch with cold water beforehand avoids lumps and thickens your sauce smoothly—don’t skip it!

How to Serve Instant Pot Mongolian Beef Recipe

Garnishes

I’m a big fan of simple garnishes that bring freshness and a little crunch. Thinly sliced green onions scattered over the top, a sprinkle of toasted sesame seeds for nuttiness, and a dash of red pepper flakes if you like a hint of heat. These little touches bring the dish to life.

Side Dishes

Pair this Mongolian beef with fluffy jasmine rice or nutty quinoa—whichever grain you prefer. Sometimes, I serve it alongside steamed bok choy or a simple cucumber salad to add some crisp freshness and lighten things up.

Creative Ways to Present

For a fun twist, I once served this inside crisp lettuce cups, which made for a fresh and interactive dinner party starter. Another idea is layering it over cauliflower rice in a shallow bowl and sprinkling with chopped peanuts for an extra crunch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. The beef and sauce stay rich, and the broccoli keeps a nice texture if you don’t let it sit too long. Reheat gently to avoid drying out the meat.

Freezing

Believe it or not, this recipe freezes well. I freeze it without the broccoli (add fresh when reheating) in portioned freezer containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

I find reheating gently in a skillet over low-medium heat with a splash of water or broth keeps the sauce glossy and beef tender. Microwave works too but can dry out the meat if overheated.

Frequently Asked Questions:

Can I use a different cut of beef for this recipe?

While flank steak is ideal for its thin slices and tenderness, you can substitute skirt steak or sirloin if needed—just be sure to slice very thin against the grain for the best texture.

How do I make this recipe gluten-free?

Substitute the soy sauce with tamari or coconut aminos to make this Instant Pot Mongolian Beef Recipe completely gluten-free, and be sure to use cornstarch or tapioca starch for thickening instead of any flour.

Can I prepare this recipe without an Instant Pot?

Yes! You can sear the beef in a skillet and then simmer the sauce on the stovetop until the beef is tender and the sauce thickens. It will take longer than using the Instant Pot, but it’s still delicious.

How do I avoid the beef becoming tough or chewy?

The key is to slice the beef thinly against the grain and not to overcook it. Searing in batches before pressure cooking adds flavor without drying out the beef. Following the exact timing in this Instant Pot Mongolian Beef Recipe ensures tender results.

Final Thoughts

I have to say, this Instant Pot Mongolian Beef Recipe has become a household staple for me—and I love how easy it is to impress family or friends with a seemingly fancy dish. Whether you’re cooking for one or four, the flavor and tenderness never disappoint. Give it a try—I’m betting this will be your new go-to for quick, satisfying dinners!