Instant Pot Mongolian Beef

Hey there! So, the other day I was reminiscing about this amazing Instant Pot Mongolian Beef recipe I stumbled upon. You know, the kind where you’re so impressed with yourself, you half expect applause when you serve it? Anyway, I remember the first time I made it, I almost set off the smoke alarm (oops!). But it was totally worth it—my family loved it so much, they actually asked for seconds before they’d finished their firsts. Crazy, right?

Why You’ll Love This Recipe

I make this dish when I need a little culinary cheering up. (Or when the fridge is looking a bit bleak.) My family goes bonkers for this beef because it’s savory, sweet, and I swear it tastes like a hug. Plus, the Instant Pot makes it so easy; it’s like a kitchen fairy granted my wish for more time with less effort.

What You’ll Need

• 1 1/2 pounds flank steak (I sometimes use chicken breast when I’m feeling rebellious)
• 1/4 cup cornstarch (or flour if you’re in a pinch)
• 2 tablespoons vegetable oil (Grandma swore by peanut oil, but use what you’ve got)
• 1/2 cup soy sauce (any kind will do)
• 1/2 cup water
• 3/4 cup brown sugar (packed—don’t skimp here!)
• 3 cloves garlic, minced (or a handful of the pre-minced stuff if you’re feeling lazy)
• 1 teaspoon ginger (fresh is best, but powdered will work)
• 2 teaspoons sesame oil
• Green onions for garnish (optional, but they make it look fancy)

How to Cook It

1. First, toss the flank steak in cornstarch until it’s all nicely coated. It’s okay if it looks a little weird at this stage—trust me, it comes together.
2. Set your Instant Pot to sauté. Add the oil and sear the beef in batches, unless you’ve got a massive pot (lucky you!). This is usually when I sneak a tiny taste.
3. Turn off the sauté function and add soy sauce, water, brown sugar, garlic, and ginger. Give it a good stir.
4. Seal the lid, set to high pressure for 10 minutes. Have a cup of tea while you wait—or, let’s be honest, scroll through your phone.
5. Once done, use a quick release. Add sesame oil and stir. If it’s too runny, just sauté until thickened. Don’t worry if you make a mess; cleaning is part of the fun (or not).

Notes From My Kitchen

If you find it’s too sweet, just cut back on the sugar next time—or add a splash more soy sauce. Also, I once skipped the sesame oil and, surprise surprise, it was still delish.

Variations I’ve Tried

Once, I swapped beef for tofu… didn’t turn out so well, but hey, it was worth a shot! Chicken works great, though. Just cut it into chunks and follow the same steps.

Equipment

You’ll need an Instant Pot (obviously), but if you don’t have one, a slow cooker could work too—just adjust the time. Or borrow from a neighbor, they might want to join the feast!

Storing the Goodness

Store leftovers in an airtight container, but honestly, it never lasts more than a day in my house. I think it tastes even better the next day, if you can believe it.

How I Serve It

We usually pair this with fluffy white rice or noodles—sometimes both if I’m feeling indulgent. And a side of steamed broccoli for a dash of healthiness.

Pro Tips

Don’t skip the cornstarch step! I once tried rushing this and ended up with a soupy mess. Also, when it says quick release, don’t wander off (like I did once).

FAQs

Can I use a different cut of beef? Sure thing! Just make sure it’s thinly sliced so it cooks evenly.

What if I don’t have brown sugar? Regular sugar works, but add a bit of molasses if you have it.

Is this really kid-friendly? Absolutely, though you might want to dial down the ginger if your kids are picky.