Description
Instant Pot Mongolian Beef is a quick and flavorful recipe that beats takeout by delivering tender flank steak simmered in a savory soy-ginger sauce with crisp-tender broccoli, all ready in 30 minutes. Served over your choice of rice or quinoa, this dish combines convenience with rich Asian-inspired flavors perfect for a weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds flank steak
- 2 cups uncooked quinoa, white rice, jasmine rice, cauliflower rice, or brown rice for serving
- 1-2 tablespoons olive oil or sesame oil
- 1/3 cup low-sodium soy sauce, Tamari, or coconut aminos
- 4 cloves fresh garlic, minced
- 1 teaspoon fresh ginger root, grated
- 1/2 cup water or beef broth
- 2 tablespoons honey
- 2 tablespoons tapioca starch or cornstarch
- 2 cups broccoli florets, chopped small
- 4 stalks green onions
- Sesame seeds (optional, for topping)
- Red pepper flakes or sriracha sauce (optional, for topping)
Instructions
- Cook the Grain: Prepare the brown rice or quinoa following the package instructions and set aside for serving.
- Slice and Sear the Beef: Cut the flank steak into thin pieces against the grain. Turn the Instant Pot to the sauté setting and heat the olive or sesame oil until shimmering. In 2-3 batches, sear the steak pieces on each side for 1-2 minutes to brown without overcrowding, which prevents steaming.
- Prepare the Sauce: While searing the steak, whisk together the soy sauce or coconut aminos with minced garlic, grated ginger, and water or beef broth.
- Pressure Cook the Beef: After steak is browned, cancel the sauté function and pour the sauce mixture over the meat. Lock the lid and seal the pressure valve. Cook on high pressure for 8 minutes; the pot will take 5-7 minutes to reach pressure before timing begins.
- Make the Slurry: While the beef cooks, whisk together the cornstarch or tapioca starch with 2 tablespoons of cold water in a small bowl to create a thickening slurry.
- Release Pressure and Add Broccoli: When cooking finishes, carefully quick-release the pressure using a dish towel to protect from steam. Remove the lid, then stir in the slurry, honey, and chopped broccoli. Restart the sauté setting, stirring frequently as the sauce thickens.
- Steam the Broccoli: Close the Instant Pot lid (without sealing) and let the broccoli steam for 4-6 minutes until bright green and crisp-tender. If the sauce isn’t thick enough, prepare another tablespoon of slurry and add it while sautéing for an additional minute.
- Serve: Serve the Mongolian beef with broccoli over cooked rice or quinoa. Garnish with sliced green onions, sesame seeds, and optional red pepper flakes or sriracha sauce for extra heat.
Notes
- Sear the beef first to add rich, caramelized depth to the dish.
- Slice the flank steak thinly to keep it tender and prevent it from becoming chewy.
- Use fresh garlic and ginger for the most vibrant and authentic sauce flavor.
- Don't skip making the starch slurry; it thickens the sauce perfectly to coat the beef and broccoli.
- Steam broccoli just until bright green to maintain a crisp-tender texture, avoiding sogginess.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
