Name: Instant Pot Mongolian Beef Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 cups uncooked quinoa, white rice, jasmine rice, cauliflower rice, or brown rice for serving; 1-2 tablespoons olive oil or sesame oil; 1 1/2 pounds flank steak; 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, red pepper flakes, or sriracha sauce (optional to top)

There’s something so satisfying about a rich, flavorful beef dish that comes together in a flash. The Instant Pot Mongolian Beef Recipe is my go-to when I want that delicious takeout vibe but made from scratch, filled with fresh ingredients, and done in around 30 minutes. It’s simple, fast, and makes your kitchen smell irresistible.

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

I can’t tell you how many times this Instant Pot Mongolian Beef Recipe has rescued my dinner plans. It’s perfectly balanced with savory and sweet, super tender beef, and that signature sticky sauce everyone raves about. Plus, the Instant Pot makes it hands-off enough that you can prep sides or relax while it cooks.

Speed meets flavor: You get that rich takeout taste in under 30 minutes—a lifesaver for weeknights.
One-pot magic: The Instant Pot does the heavy lifting so your kitchen stays relatively clean.
Customizable comfort food: Swap your favorite rice or add veggies you love, making it truly your own.
Deliciously tender beef: Searing and pressure cooking lock in juices and flavor for melt-in-your-mouth bites.

Ingredients & Why They Work

This recipe brings together simple ingredients that pack a punch when combined. Each has a role: the flank steak gives you tender, flavorful meat; the fresh garlic and ginger brighten the sauce, and the honey lends just enough sweetness to balance soy’s saltiness.

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: Thinly sliced against the grain, it cooks quickly and stays tender—don’t skip the slicing tip!
Soy sauce (or tamari/coconut aminos): Adds that classic salty umami foundation.
Fresh garlic and ginger: These give your sauce freshness and that punch that makes Mongolian beef so addictive.
Honey: Balances the salty soy with a hint of subtle sweetness.
Tapioca or cornstarch: The secret weapon for that glossy, thick sauce that clings beautifully to the beef.
Broccoli: Adds great texture and color, plus it steams perfectly in the Instant Pot.
Green onions: The perfect fresh garnish to finish off flavors with a little bite.
Olive or sesame oil: For searing the beef and developing those golden browned bits full of flavor.
Water or beef broth: Keeps the beef juicy and helps the sauce come together during pressure cooking.

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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 making this dish just the way I’ve shared, but sometimes I like to mix it up a bit — maybe use cauliflower rice for a low-carb twist or add a few red pepper flakes for heat. Feel free to tailor the sauce’s sweetness or saltiness to your taste. That’s the beauty of making it at home!

Variation: Once, I swapped broccoli with snap peas and thinly sliced carrots for extra crunch — it was a lovely change and still cooked perfectly under pressure.

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 Flavor

After slicing the flank steak thinly against the grain—this little trick keeps it tender—heat your Instant Pot on sauté mode with your oil. Work in batches to sear the beef for 1-2 minutes on each side. Don’t crowd the pot; searing is key for flavor, and if you overcrowd, the beef will steam instead of brown. Those browned bits are gold, trust me.

Step 2: Build the Sauce and Pressure Cook

While your beef is browning, whisk together soy sauce, fresh garlic, grated ginger, and water or broth. Pour that over the meat once seared, then lock the lid and set the Instant Pot to pressure cook on high for 8 minutes. It takes about 5-7 minutes to come up to pressure, so this is when you can start preparing your side dish.

Step 3: Thicken the Sauce and Steam Broccoli

Once the cooking cycle finishes, use the quick release method—careful, steam is hot! Whisk together your cornstarch or tapioca with cold water to make a slurry, then add this to the pot along with honey and chopped broccoli. Hit the sauté button again, stir frequently as the sauce thickens and the broccoli steams for 4-6 minutes. If you want a thicker sauce, feel free to add a little more cornstarch slurry.

Step 4: Serve it Up

Ladle your Mongolian beef over fluffy brown rice, quinoa, or even cauliflower rice if you prefer. Garnish with sliced green onions, sesame seeds, and a sprinkle of red pepper flakes or drizzle of sriracha for a spicy kick—totally up to you!

Top Tip

I’ve found a few tricks that really turn this Instant Pot Mongolian Beef Recipe from good to great. Each time I’ve tweaked these steps, I’ve got better, more tender meat and an ultra-satisfying sauce.

Slice thin and against the grain: This is the biggest game changer for tenderness—do it carefully with a sharp knife.
Sear in small batches: Don’t rush this step; those caramelized edges bring amazing depth to your dish.
Use fresh garlic and ginger: Powder can’t match the brightness and warmth fresh ingredients provide.
Don’t skip the cornstarch slurry: Thickening the sauce at the end turns it from a soup into the perfectly glossy coating you want.

How to Serve Instant Pot Mongolian Beef Recipe

Garnishes

I’m a big fan of finishing this Mongolian beef with freshly sliced green onions and a sprinkle of toasted sesame seeds for that little nutty pop. For some extra zing, I love to add red pepper flakes or a small drizzle of sriracha – it wakes up the flavors perfectly.

Side Dishes

Brown rice is my classic go-to for soaking up the sauce, but quinoa or jasmine rice work just as well. On a lighter note, cauliflower rice is great if you want a low-carb pairing. To round out the meal, steamed green beans or a crisp cucumber salad add a refreshing contrast.

Creative Ways to Present

For a special occasion, I’ve served this Mongolian beef in lettuce wraps topped with crunchy water chestnuts and fresh cilantro—it’s fun, fresh, and a little unexpected! You can also plate it family-style with colorful veggies arranged around to impress your guests visually.

Make Ahead and Storage

Storing Leftovers

I like to transfer leftovers into airtight containers and store them in the fridge for up to 3 days. The beef soaks up the sauce overnight, making it even tastier the next day. Just keep the broccoli and rice together with the beef to keep things super handy.

Freezing

This beef freezes well if you want to save portions for later. I usually freeze without the broccoli (which can get a bit soft after thawing), then add fresh steamed broccoli when reheating. Store in freezer-safe containers for up to 3 months.

Reheating

To reheat, gently warm the leftovers over medium heat on the stove or in the microwave, stirring occasionally. If the sauce has thickened too much in the fridge, splash in a little water or broth to loosen it as you heat it up.

Frequently Asked Questions:

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

While flank steak is ideal for its texture and quick cooking time, you can substitute with skirt steak or sirloin sliced thinly against the grain. Avoid tougher cuts as they won’t get as tender in the short pressure cooking time.

Is it possible to make this recipe gluten-free?

Absolutely! Use tamari or coconut aminos instead of soy sauce to keep it gluten-free. Double-check your cornstarch or tapioca starch to make sure they’re certified gluten-free as well.

Can I add more vegetables to this dish?

Yes, you can! Vegetables like snap peas, bell peppers, or shredded carrots can be added during the sauté or steaming step. Just adjust cooking time if needed to keep them crisp-tender.

How thick should the sauce be?

The sauce should be glossy and thick enough to coat each piece of beef without being gluey or too runny. Adding the cornstarch slurry gradually and cooking on sauté lets you control the perfect consistency.

Final Thoughts

This Instant Pot Mongolian Beef Recipe has become a staple in my kitchen—not just for its speed but because it delivers that rich, homemade, comforting meal with little fuss. I really hope you enjoy making and eating it as much as I do. Once you try it, you’ll want to keep it in your recipe rotation too. Give it a go and don’t forget to come back and tell me how yours turned out!