Sharing is caring!

PF Changs lovers, it’s time to celebrate! Now you can make this super delicious Instant Pot Mongolian Beef at home. There is no need to spend money on an expensive Asian restaurant dinner when you can make this Mongolian beef instant Pot recipe right in your own kitchen.

Disclosure: The Everyday Mouse is an Amazon Affiliate and some of the links in this post are affiliate links. If you use them to make a purchase, I make a commission at no additional cost to you. Thank you for supporting the Everyday Mouse blog!

This Mongolian Beef recipe uses the Instant Pot, which allows you to make quick, easy meals. And we all know that’s #momgoals. I’m obsessed with pressure cooker recipes because they take a fraction of the cooking time than slow cookers need.

It really is the perfect dinner to easily put together when you really don’t feel like cooking (read: every day) or when dinnertime sneaks up on you. That’s not just me, right?

This Instant Pot Mongolian Beef recipe serves up to 6 people so it would be a great healthy supper choice to feed the whole family. With all the delicious ingredients, your kiddos are sure to love it too!

How to Make Mongolian Beef in the Instant Pot

Instant Pot Mongolian Beef Ingredients

Flank steak

Cornstarch

Olive oil

Low sodium soy sauce

Dark brown sugar, you can use light brown sugar instead

Low sodium beef broth

1 tablespoon olive oil

White wine vinegar

Minced fresh ginger

Garlic cloves, minced

Crushed red pepper flakes

Green onions, sliced

Sesame seeds, optional topping

IP Mongolian Beef Instructions

Cut the flank steak into thin slices. Then cut them into bite-size pieces.

Add the bite-sized pieces of steak into a medium-sized bowl. Sprinkle the cornstarch over each piece of beef. With your hands or a large spoon, mix well until every piece of the steak is coated.

In a medium bowl, mix together the soy sauce, beef broth, brown sugar, white wine vinegar, ginger, olive oil, garlic, ginger, and the red pepper flakes.

Select the “saute” mode to the Instant Pot. Once it is hot, pour in enough olive oil to coat the bottom of the pot. If there isn’t enough oil, the cornstarch from the meat will stick to the pan, and the Instant Pot will burn the remnants on the bottom of the pan.

After the oil is hot, carefully put the steak in the instant pot a little at a time. I suggest dividing the meat into three sections to give the meat plenty of room to brown.

Brown each piece of meat. Once brown, remove from the Instant Pot and put it to the side until all of your meat is browned.

Once all of your meat is browned, turn off “saute” mode.

Return all of the meat to the pot, and pour the sauce over it. Put the lid on, and in the lock position. Close the sealing valve.

Set the Instant Pot to High Pressure for 10 minutes cook time. When the 10 minutes are done, do a quick pressure release.

Stir in your green onions and sprinkle with sesame seeds.

Serve over rice and enjoy!

I hope you enjoy this and all of our IP recipes. If you can’t get enough Asian Instant Post recipes, try this PF Changs copycat lettuce wrap recipe. It’s a quick and light option on weeknights!

Printable Instant Pot Mongolian Beef Recipe

Instant Pot Mongolian Beef
Yield: 4-6 servings

Instant Pot Mongolian Beef

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

Mongolian Beef Ingredients:

  • 1 1/2 pounds Flank steak · 1/2 cup cornstarch
  • 2 tablespoons Olive oil
  • 3/4 cup Low sodium soy sauce
  • 3/4 cup Dark brown sugar, you can use light brown sugar instead
  • 1/2 cup Low sodium beef broth
  • 1 tablespoon Olive oil
  • 2 teaspoons White wine vinegar
  • 1 teaspoon Minced fresh ginger
  • 3 Garlic cloves, minced
  • 1/2 teaspoon Crushed red pepper flakes
  • 4 Green onions, sliced
  • 1 teaspoon Sesame seeds (more for the topping; optional)

Instructions

Mongolian Beef Directions:

1. Cut the flank steak into thin slices. Any slices that may be longer than bite-size, you can choose to cut those down to size.

2. In a medium-sized bowl, place the steak. Over the steak, pour the cornstarch over every piece. With your hands or a large spoon, mix well until every piece of the steak is well coated.

3. In a medium bowl, mix together the soy sauce, beef broth, brown sugar, white wine vinegar, ginger, olive oil (1 TBSP), garlic, ginger, and the red pepper flakes.

4. Select the “saute” mode to the Instant Pot. Once it is hot, pour in enough olive oil to coat the bottom of the pot. If there isn’t enough oil, the cornstarch from the meat will stick to the pan, and the Instant Pot will not cook as it will “burn” the remnants on the bottom of the pan.

5. After the oil is hot, pour in the meat a little at a time. I suggest dividing the meat into three sections so as not to crowd the meat from browning.

6. Brown each piece of meat. Once brown, remove from the Instant Pot and put it to the side until all of your meat is browned.

7. Once all of your meat is browned, turn off “saute” mode. Return all of the meat to the pot, and pour the sauce over it. Put the lid on, and in the lock position. Close the sealing valve. Set the Instant Pot to High Pressure for 10 minutes. When the 10 minutes are done, do a quick pressure.

8. Stir in your green onions and sprinkle with sesame seeds. Pairs well over noodles, rice, or by itself!

9. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 435Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 90mgSodium: 1261mgCarbohydrates: 36gFiber: 1gSugar: 23gProtein: 35g

The Everyday Mouse is all about food and provides a free resource for information about food, recipes, etc. That being said, I am not a nutritionist and any and all nutritional information shall be utilized by any and all visitors to this site with explicit understanding and acknowledgment that each visitor is responsible for their own nutritional needs, requirements, allergies, etc. and each visitor is responsible for their own nutritional needs and choices.

Sharing is caring!

Tags: