This is a great recipe for classic Mongolian Beef in an Instant Pot. It is quick and easy. Plus, this Instant Pot Mongolian Beef is both cheaper and healthier than ordering Chinese take-out!
Looking for more Instant Pot Recipes? Try my Easy Instant Pot Irish Stew or my Dry Rub Ribs Instant Pot recipe.
Instant Pot Mongolian Beef
Every so often, my wife and I have the craving to order take-out Chinese food. She usually loves to get the beef fried rice but I am a big Mongolian Beef fan. I just love that savory, brown sauce they put on it. I’ve often wondered how to make my own version of this and exactly what is Mongolian Beef?
Usually made with a savory hoisin style sauce, Mongolian Beef usually isn’t spicy. It is often served over rice or even sometimes noodles. There are several options of beef you can use. A lot of people use flank steak but I really like to use top sirloin.
The Instant Pot has been a revolutionary addition to our family. I’ll admit it, I’m not the best cook. It seems like I ALWAYS overcook meat. But this is basically impossible to do in the Instant. Seriously, you can just put the ingredients in, set the timer and come back to perfectly cooked food in a fraction of the time it would take a slow cooker. Enjoying Instant Pot Mongolian Beef is also much better for your wallet and your waistline. These are all homemade ingredients and you know exactly what you are putting into your dish. I can’t always say that about the Chinese place we order from.
So here is a fantastic Mongolian Beef Instant Pot Recipe. Enjoy!
INGREDIENTS
2 lbs top sirloin (cut into 1/4″ strips, pounded thin )
1 TBSP vegetable oil
3 TBSP garlic minced
1/2 C soy sauce
1/2 C water
2/3 C dark brown sugar
1/2 tsp minced fresh ginger
2 TBSP cornstarch
3 TBSP water
3 green onions (sliced into 1-inch pieces)
Rice Noodles
DIRECTIONS:
1. Add oil to your Instant Pot and turn on saute mode. While oil is heating, generously season the sirloin strips with salt and pepper.
Add meat in small batches and brown. Remove and set aside.
2. Add minced garlic to the pot and saute for one minute. Add soy sauce, water, brown sugar, and ginger and stir until well combined.
Turn your Instant Pot off.
3. Add the beef to the pot and turn your pressure cooker back on manual mode. Select High Pressure for 12 minutes and secure the lid, making sure the nozzle is set to pressurize.
4. After cooking time is finished, quick release the pressure being careful of releasing the steam.
5. Whisk together cornstarch and 3 tbsp water together in a small bowl until smooth. Open the Instant Pot lid carefully and add the cornstarch mixture to the beef while stirring.
6. Turn Instant Pot to Saute mode and bring mixture to a boil, stirring occasionally until the sauce has thickened. Stir in onions and top with rice noodles.
*Note cooking time does not include time it takes for pressure cooker to come to pressure.
Serve over rice.
Looking for more Instant Pot Recipes? Try my Easy Instant Pot Irish Stew or my Dry Rub Ribs Instant Pot recipe.
Instant Pot Mongolian Beef
This delicious Instant Pot Mongolian Beef recipe is just the thing when you are craving take-out Chinese food! Much cheaper than PF Changs, this is one of my favorite Pressure Cooker Recipes. It is also a lot more healthy than most carry out dishes. A lot of recipes call for Flank Steak but I like to use Top Sirloin. Try this out, you won't be sorry.
Ingredients
- 2 lbs top sirloin cut into 1/4″ strips, pounded thin
- 1 TBSP vegetable oil
- 3 TBSP garlic minced
- 1/2 C soy sauce
- 1/2 C water
- 2/3 C dark brown sugar
- 1/2 tsp minced fresh ginger
- 2 TBSP cornstarch
- 3 TBSP water
- 3 green onions sliced into 1-inch pieces
- Rice Noodles
Instructions
-
Add oil to your Instant Pot and turn on saute mode. While oil is heating, generously season the sirloin strips with salt and pepper.
-
Add meat in small batches and brown. Remove and set aside.
-
Add minced garlic to the pot and saute for one minute. Add soy sauce, water, brown sugar, and ginger and stir until well combined.
-
Turn your Instant Pot off.
-
Add the beef to the pot and turn your pressure cooker back on manual mode. Select High Pressure for 12 minutes and secure the lid, making sure the nozzle is set to pressurize.
-
After cooking time is finished, quick release the pressure being careful of releasing the steam.
-
Whisk together cornstarch and 3 tbsp water together in a small bowl until smooth. Open the Instant Pot lid carefully and add the cornstarch mixture to the beef while stirring.
-
Turn Instant Pot to Saute mode and bring mixture to a boil, stirring occasionally until the sauce has thickened. Stir in onions and top with rice noodles.
-
*Note cooking time does not include time it takes for pressure cooker to come to pressure.
-
Serve over rice.
Pin For Later:
This is my number 1 Mongolian beef recipe. The instant pot makes the beef super tender.