![- 2 pounds flank steak, sliced against the grain - 1/4 cup soy sauce (low sodium preferred) - 1/4 cup brown sugar - 1/4 cup water - 1 tablespoon cornstarch - 2 tablespoons vegetable oil - 3 cloves garlic, minced - 1-inch piece of ginger, grated - 1/2 teaspoon red pepper flakes (optional for heat) - 1/4 cup green onions, chopped (for garnish) - Sesame seeds (for garnish) - Additional spices for flavor - Other protein substitutes - Alternative garnishing options - Calories: 350 - Protein: 28g - Carbohydrates: 22g - Fats: 15g This recipe uses simple, fresh ingredients. The flank steak gives great flavor. Keep the soy sauce low sodium to control salt. The brown sugar adds sweetness, while ginger and garlic bring depth. If you like heat, add red pepper flakes. Feel free to change things up! You can use chicken or tofu if you prefer. You can also add veggies like bell peppers or broccoli for more color and nutrition. For each serving, you get a good amount of protein and flavor. Enjoy this meal with rice or noodles. If you want to know more about cooking techniques or variations, check the Full Recipe for detailed instructions! - Prepare the beef by coating with cornstarch. - Heat vegetable oil in the Instant Pot. First, take your flank steak and slice it against the grain. This helps the meat stay tender. In a bowl, coat the beef with cornstarch. This step is key. The cornstarch will help thicken your sauce later and make the beef juicy. Next, set your Instant Pot to Sauté mode. Pour in the vegetable oil and let it heat up. When the oil is hot, add the coated beef in batches. This prevents overcrowding. Sauté the beef for about 2-3 minutes until it is browned. Once done, remove the beef and set it aside. - Sauté beef in batches until browned. - Add garlic and ginger, then sauté until fragrant. Now, in the same pot, add the minced garlic and grated ginger. Stir them for about 30 seconds until they smell amazing. These aromatics will boost the flavor of your dish. - Mix soy sauce, brown sugar, and water. - Pressure cook the beef for 10 minutes. In a separate bowl, mix soy sauce, brown sugar, and water. Stir until the brown sugar dissolves mostly. Pour this mixture into the Instant Pot. Make sure to scrape any browned bits from the bottom. This adds flavor and prevents burning. Next, return the beef to the pot. If you want some heat, add red pepper flakes. Stir everything to combine. Close the lid and set your Instant Pot to Pressure Cook for 10 minutes. This step is where the magic happens! For the full recipe, check the details above. - Overcrowding the Instant Pot during sauté: When you add too much beef at once, it steams instead of browning. This can lead to a less tasty dish. Always sauté in batches to get that nice sear. - Not allowing natural pressure release: Skipping this step can ruin your meal. Letting the pressure release naturally helps the beef stay tender. It also allows flavors to develop more fully. - Marinating options before cooking: Marinating flank steak can add depth. Mix soy sauce, brown sugar, and garlic. Let the beef soak for 30 minutes. This boosts the flavor and makes it more tender. - Adjusting sweetness and spice levels: If you like it sweeter, add more brown sugar. For more heat, increase the red pepper flakes. Taste as you go to find your perfect balance. - Thicken sauce after pressure cooking: If you want a thicker sauce, switch to sauté mode after cooking. Let the sauce simmer for about 5 minutes. This helps it stick to the beef. - Cut beef properly for tenderness: Always slice flank steak against the grain. This makes the beef easier to chew and enhances tenderness. Cutting it right is key to a great dish. For the complete recipe, check out the [Full Recipe]. {{image_2}} You can switch beef for chicken or tofu. Both options work well in this dish. Chicken cooks quickly and stays juicy. Tofu adds a nice texture and absorbs flavor well. For the sauce, try using honey or maple syrup instead of brown sugar. These sweeteners can add a unique twist. Want to mix things up? Add colorful vegetables like bell peppers or broccoli. These not only enhance the dish visually but also add nutrition. Fresh herbs like cilantro or basil can boost the flavor, too. If you like heat, toss in more red pepper flakes. Adjust the spice to match your taste. For a gluten-free meal, use tamari instead of soy sauce. This swap keeps the flavor but removes gluten. If you're on a low-carb diet, replace brown sugar with a sugar substitute like erythritol. This change helps keep carbs down while still giving you a sweet flavor. Explore these variations to make the recipe your own! For the complete recipe, check out the [Full Recipe]. To keep your Mongolian beef fresh, place it in an airtight container. Store it in the fridge for up to three days. This helps maintain its flavor and texture. Glass or BPA-free plastic containers work best. Avoid using metal containers, as they may react with the sauce. To reheat, use a microwave or stovetop. In the microwave, heat in short bursts, stirring in between. On the stovetop, warm it over low heat with a splash of water. This keeps the sauce from drying out. Stir often to ensure even heating. You can freeze Mongolian beef for up to three months. To freeze, let it cool completely first. Then, place it in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible before sealing. When you’re ready to eat, thaw it overnight in the fridge. Reheat it using the stovetop method for the best texture. Yes, you can. If you don’t have cornstarch, try using flour or arrowroot powder. These can thicken your sauce too. Mix them with a bit of water before adding to the pot. This keeps your sauce smooth and tasty. Cooking time varies by the cut of beef. For flank steak, it takes about 10 minutes on high pressure. For tougher cuts, like chuck roast, you might need 20-30 minutes. Always allow time for natural pressure release for best results. Mongolian beef pairs well with rice or noodles. You can also serve it with steamed broccoli, snap peas, or a fresh salad. These sides add color and crunch to your meal. Yes, you can double the recipe. Just make sure your Instant Pot is large enough. When doubling, keep the same cooking time. However, check the liquid level. You may need to add a bit more to ensure proper pressure cooking. This blog post detailed how to make delicious Instant Pot Mongolian Beef. You learned about essential ingredients and optional swaps to suit your taste. I shared step-by-step instructions for cooking, along with tips to avoid common mistakes. Variations catered to different diets and preferences, while storage info ensured your meal stays fresh. With the right approach, you can enjoy this dish any time. Experiment with flavors and make it your own! The key is to have fun while cooking. Enjoy your culinary journey!](https://goodsouppot.com/wp-content/uploads/2025/06/37ae5be6-7d96-41fe-92b8-25e775df6df8-250x250.webp)
Instant Pot Mongolian Beef
Savor the flavor of Quick & Tasty Instant Pot Mongolian Beef with this easy recipe! Perfectly tender flank steak, rich soy sauce, and a hint of sweetness come together in just 35 minutes. Whether you're a busy parent or a meal prep enthusiast, this dish will impress everyone at the table. Click through now to discover how to make this delicious meal in your Instant Pot and elevate your weeknight dinners!