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Black Friday 2018

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Instant Pot Mongolian Beef (Yummy Weeknight Meal Idea)

15 min Serves 5

Instant Pot Mongolian Beef

Ingredients

  • 2 lbs. thinly sliced flank steak (or beef sirloin strips like I used)
  • 1 tablespoon sesame oil or vegetable oil
  • 1/2 cup less sodium soy sauce
  • 1/2 cup water
  • 1/3 cup brown sugar
  • 4 garlic cloves, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon corn starch
  • 3 tablespoons water
  • 4 green onions, sliced

Directions

1

Put oil in the Instant Pot and turn to saute function to heat up.

2

Brown meat in the oil and season with a little salt & pepper. Do this in batches to avoid overcrowding.

3

In a small dish mix together soy sauce, water, brown sugar, garlic, and ginger.

4

Pour mixture over meat and stir. Close lid and set timer to 12 minutes (manual) HIGH setting.

5

When finished, carefully turn vent to quick release pressure.

6

Whisk cornstarch with water and pour into pot. Stir and turn Instant Pot on saute function to heat up again to thicken. Keep stirring until thickened and turn off pot.

7

Add in onions and serve over rice.

23 Comments

Need an easy Instant Pot family meal idea?

Try making this flavorful Mongolian Beef dish that features a delicious ginger garlic sauce with tender pieces of beef served over rice. It doesn’t require a ton of ingredients and is easy enough for a pressure cooking newbie. The basic process for this Instant Pot meal is to brown the meat, pour in the sauce ingredients, pressure cook, and then thicken the sauce.

Instant Pot Mongolian Beef

Making Mongolian Beef in your pressure cooker is delicious and convenient!

Ingredients

  • 2 lbs. thinly sliced flank steak (or beef sirloin strips like I used)
  • 1 tablespoon sesame oil or vegetable oil
  • 1/2 cup less sodium soy sauce
  • 1/2 cup water
  • 1/3 cup brown sugar
  • 4 garlic cloves, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon corn starch
  • 3 tablespoons water
  • 4 green onions, sliced

Directions

1

Put oil in the Instant Pot and turn to saute function to heat up.

2

Brown meat in the oil and season with a little salt & pepper. Do this in batches to avoid overcrowding.

3

In a small dish mix together soy sauce, water, brown sugar, garlic, and ginger.

4

Pour mixture over meat and stir. Close lid and set timer to 12 minutes (manual) HIGH setting.

5

When finished, carefully turn vent to quick release pressure.

6

Whisk cornstarch with water and pour into pot. Stir and turn Instant Pot on saute function to heat up again to thicken. Keep stirring until thickened and turn off pot.

7

Add in onions and serve over rice.

Additional Notes

Recipe adapted from PressureCookingToday.com

Note: Mongolian Beef is usually made with thinly sliced flank steak so you can definitely use that. I had some thinly sliced sirloin on hand so I used it and our meal still turned out AMAZING.

The sauce does taste like the popular restaurant style dish, and the leftovers are still super yummy the next day!

My kids LOVED this Mongolian Beef meal and ate every bite.

We served it with rice and some additional steamed veggies on the side. It ended up being a very simple and straightforward weeknight meal idea everyone approved of! I would definitely make this again!


Written by Lina for Hip2Save. Lina is a proud mom of 2 kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s DIY/Crafts created just for Hip2Save, click here.

Join The Discussion

Comments 23

  1. Deb

    This will be our dinner on Sunday night. Thanks!

    • Lina D

      Sure- you’re welcome!

  2. Jennifer

    Oh thanks, I’m adding this to my meal plan!

    • Lina D

      Great! Thanks for stopping by!

  3. jaci

    What would be the difference when cooking recipe without a instant cooker?

    • Lina D

      You could brown meat on the stove and then place that plus sauce ingredients in slow cooker, cook on high for 4 hours or until meat is tender – 7-8 on low. Then thicken w cornstarch at the end –is how I would do it.
      Hope that helps!

    • jaci

      Thanks Lina love all the recipes!

  4. Kikisaver

    Thanks, Lina! Definitely trying this recipe!

    • Lina D

      Great! Enjoy!

  5. Alison

    Thanks for this info, Lina! I’d love to try this recipe but I don’t have an Instant Pot.

  6. Dee

    Hi… this is off topic.. does anyone has a Hollar coupon code that they won’t be using ,for $off or %off? I want to order some birthday stuff for my lil one’s 1st bday. FYI this is not my 1st order. Thanks!

  7. Debora

    Thanks for the recipe. ..I have one of these …sounded great for cooking…but have hardly used it due to lack of knowledge lol

  8. Love from Munchkintime.com

    This recipe looks amazing and super easy to make!!! Reminds me of the Mongolian recipe that I make for my family but without instant cooker –> http://www.munchkintime.com/mongolian-beef-30-minute-recipe/ 🙂 saving this recipe to give it a try! Thank you so much for sharing!

  9. lisa

    Could you cook the rice at the same time? I think it’s called pot in pot. Thanks.

  10. Dante

    Please let me know if you’re looking for a writer for your weblog. You have some really good posts and I feel I would be a good asset. If you ever want to take some of the load off, I’d love to write some content for your blog in exchange for a link back to mine. Please shoot me an email if interested. Many thanks!

  11. Consumer

    Instant Pot should not be operated without adding liquid. Aren’t you afraid of damaging it?

    • Lina D

      You are adding the sauce liquid. You can definitely add more though if desired.

  12. kimberly

    my sauce won’t thickened why?

    • Lina D

      Darn..hmm cornstarch should definitely thicken it. Is it on sauté to heat up pot again?

      • KIMBERLY

        yes it is and i tried making it twice now still didn’t thicken
        maybe its just not hot enough should I put the lid on? My family loves it anyway.
        thanks for your response.

        • Lina D

          Ah yes maybe try w the lid! Oh I’m glad 👍🏻

          • Kimberly

            I tried didn’t thicken and it was boiling also, hum weird. oh well making it again tonite. Thanks

            • Brenda

              Kimberly, any chance your meat is adding a lot of juices into the mix? Maybe try a little more cornstarch?

              Lina, this looks great! I bought a 3 qt. But haven’t used it yet. I assume I would cut the recipe in half, but that’s just a guess. Does anyone have experience with using the smaller IP?

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