PF Chang’s 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.
Quick and easy dinner is always a win in our home. 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 that 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!
Ingredients you need
- Flank steak. You can also use sirloin steak if you can’t find flank steak
- Cornstarch, sugar. You will need brown sugar – either light or dark
- Garlic, ginger. These two are the basic ingredients in cookinng Chinese food
- Green onions, red pepper flakes, sesame seeds. All these three will bring an extra color to the dish and red pepper flakes will balance the sweetness with some heat
- Broth, vinegar, soy sauce. Adding beef broth instead of water will make this dish tastes more delicious
- Olive oil or sesame oil
How to make Instant Pot Mongolian beef
Cooking Chinese food is always easy and simple. Growing up, my mom never taught me how to use a measuring spoon or cup. Instead, we eyeball everything; hence, the how-to is always easy to follow.
- 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 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!
Tips for making Mongolian beef
- Add some veggies on the side, such as broccoli, asparagus, or mushrooms
- If you like spicy food, add some chopped jalapenos to this dish
- Use low sodium soy sauce instead of regular soy sauce. If you don’t have it handy, simply add water to regular soy sauce
- Enjoy this mongolian beef with cauliflower rice or salad for low-carb meals
- This Mongolian beef recipe can easily turn into a chicken dish with boneless skinless chicken breast. Or add vegetables instead of meat
- Expert tips: make extra sauce and use it over salad or grilled salmon. Delicious!
I don’t have an Instant Pot
Fear not! You can cook this Mongolian beef on a stovetop with similar cooking steps, except you can skip the Instant Pot part.
Can I cook this ahead of time?
This Mongolian beef is so easy to cook and does not take all day to cook; however, you can marinate the beef in the sauce overnight to make the beef extra juicy and reduce the time to prep.
This Instant Pot Mongolian beef can be stored in the fridge for up to 4 days.
I hope you enjoy this and all of our IP recipes. If you can’t get enough Asian Instant Post recipes, try this https://ketchupwithlinda.com/20-better-than-takeout-instant-pot-recipes/better than takeout Instant Pot recipes. It’s a quick and light option on weeknights!
Instant Pot Mongolian Beef (PF Chang’s copycat)
- 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 or light brown sugar
- 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
- Cut the flank steak into thin slices (or 1-inch in thickness. Any slices that may be longer than bite-size, you can choose to cut those down to size.
- 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.
- In a medium bowl, mix together the soy sauce, beef broth, brown sugar, white wine vinegar, ginger, olive oil (1 tablespoon), garlic, ginger, and 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 not cook as it will “burn” the remnants on the bottom of the pan.
- 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. Brown each piece of meat. Once brown, remove from the Instant Pot and put 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. When the 10 minutes are done, do a quick pressure.
- Stir in your green onions and sprinkle with sesame seeds. Pairs well over noodles, rice, or by itself!