Description
This Instant Pot Mongolian Beef recipe offers a flavorful, tender beef dish that's better than takeout and ready in just 30 minutes. Packed with savory soy sauce, garlic, ginger, and a touch of honey, it's served with steamed broccoli and your choice of rice or quinoa for a complete meal.
Ingredients
Scale
Rice/Grain
- 2 cups uncooked quinoa, white rice, jasmine rice, cauliflower rice, or brown rice for serving
Beef and Sauce
- 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
Vegetables and Garnish
- 2 cups broccoli florets, chopped small
- 4 stalks green onions
- Sesame seeds, red pepper flakes, or sriracha sauce (optional to top)
Instructions
- Cook rice: Cook the brown rice or quinoa according to the package instructions and set aside.
- Prepare beef: Cut the flank steak into thin slices against the grain and set aside.
- Sear beef: Turn the Instant Pot onto the saute setting, add olive oil, and heat until shimmering. In 2-3 batches, sear the steak slices for 1-2 minutes on each side to avoid steaming.
- Make sauce mixture: While searing, whisk together soy sauce or coconut aminos, minced garlic, grated ginger, and water.
- Pressure cook beef: Cancel saute, pour the sauce mixture over the beef in the Instant Pot, lock the lid, seal the valve, and cook on high pressure for 8 minutes. Allow 5-7 minutes for pressure buildup.
- Prepare slurry: While beef cooks, mix cornstarch or tapioca starch with 2 tablespoons cold water in a small dish.
- Release pressure: When cooking is done, carefully quick-release pressure by turning the valve to venting. Use a towel to muffle steam noise if desired.
- Thicken sauce and steam broccoli: Remove lid, add slurry, honey, and broccoli to Instant Pot. Turn on saute and stir until sauce thickens. Close lid and let broccoli steam for 4-6 minutes for crisp-tender texture. For thicker sauce, add more slurry and saute for 1 more minute.
- Serve: Serve the Mongolian beef mixture over cooked rice or quinoa. Top with chopped green onions, sesame seeds, and optional red pepper flakes or sriracha sauce.
- Enjoy and review: Try this delicious dish and leave a review to share your experience.
Notes
- Sear first: Browning the beef builds deep flavor from caramelized bits.
- Slice thin: Cutting beef thinly keeps it tender instead of chewy.
- Use fresh garlic and ginger: Fresh ingredients brighten the sauce's flavor.
- Don’t skip the slurry: Mixing starch with water ensures perfect sauce thickness.
- Steam broccoli just until bright green: Retains crisp-tender texture and vibrant color.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
