There’s just something about the rich, savory-sweet flavor of a classic Mongolian beef that hits the spot every time. This Instant Pot Mongolian Beef Recipe is my go-to for that perfect balance between tender beef and sticky sauce, all whipped up in under 30 minutes. It’s comfort food that feels a bit special — and you’ll see why it’s better than takeout once you make it.

A white round plate filled with dark brown beef strips covered in thick glossy brown sauce, scattered with small bright green sliced scallions on top, placed on a white marbled surface. In the background, there is a partial white bowl with white rice and a pair of brown wooden chopsticks resting on the bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Instant Pot Mongolian Beef Recipe
Top Tip
How to Serve Instant Pot Mongolian Beef Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Instant Pot Mongolian Beef Recipe

Why You'll Love This Recipe

This recipe quickly became one of my favorite dinners because it strikes the perfect harmony between convenience and flavor. Using the Instant Pot means we skip all the fussing over the stove, but still get that great caramelized beef taste that really feels homemade.

Speedy and fuss-free: Thanks to the Instant Pot, you have dinner ready faster than ordering out.
Better than takeout: The bold sauce and tender steak give you that restaurant-quality flavor at home.
Balanced nutrition: Pair it with quinoa or brown rice, and you’ve got a hearty meal that’s also nutritious.
Customizable veggies: Adding broccoli gives it color and crunch, but you can always swap in what you love.

Ingredients & Why They Work

The ingredients here feel simple on the surface, but each adds an important layer to this Instant Pot Mongolian Beef Recipe. Fresh garlic and ginger give the sauce its vibrant kick, while the honey balances out the salty soy sauce beautifully. And don’t underestimate that sear on the flank steak—it’s where so much flavor starts.

Flat lay of a fresh, raw flank steak sliced thinly against the grain arranged neatly on a simple white ceramic plate, four whole uncracked brown eggs in a small white bowl, a small white bowl filled with peeled whole garlic cloves, a small white bowl holding thinly grated fresh ginger root, two tablespoons of golden honey in a small white ceramic bowl, a few bright green broccoli florets cut into small pieces on a white plate, four fresh green onion stalks laid evenly beside the broccoli, a small white bowl with dark soy sauce, another small white bowl with golden olive oil, a small white bowl of tapioca starch powder, two small white bowls—one filled with clear water, one with white sesame seeds, and a pinch of vibrant red pepper flakes in a small white bowl, a neat mound of uncooked fluffy brown rice on a white ceramic plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Flank steak: Thinly sliced against the grain to stay tender and soak up all that tasty sauce.
Soy sauce or coconut aminos: The salty base of the sauce, choose low-sodium to keep control over saltiness.
Fresh garlic and ginger: Their vibrant, zesty flavor brightens the dish in a way that powders just can’t match.
Honey: Adds a hint of sweetness to balance the savory elements and caramelize beautifully.
Tapioca or cornstarch: Used as a slurry to thicken the sauce perfectly without making it gummy.
Broccoli florets: Adds color, nutrition and a nice crunch if steamed just right.
Olive or sesame oil: For searing the beef and adding a subtle toasted note.
Green onions, sesame seeds, red pepper flakes (optional): Great finishing touches for texture and a little extra flavor punch.
Water or beef broth: Keeps the beef moist while pressure cooking and rounds out the sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Instant Pot Mongolian Beef Recipe to suit whatever mood I’m in or what I have in the fridge. Sometimes, I swap out the broccoli for snap peas or bell peppers for a splash of color and sweetness. You can also make it gluten-free easily by choosing tamari and serving with cauliflower rice instead of quinoa or white rice.

Veggie switch-up: Try adding shredded carrots or sliced mushrooms if you want to sneak in extra veggies.
Sriracha kick: Mix a little sriracha in at the end for a spicy twist that wakes up the whole dish.
Sweetness level: Adjust the honey to taste — sometimes I dial it down for a less sweet sauce, sometimes I add a splash more for that stickier glaze.
Protein swap: Pork tenderloin or chicken breast chunks work well if you want variation, just adjust cooking time accordingly.

Step-by-Step: How I Make Instant Pot Mongolian Beef Recipe

A white bowl filled with three layers: the bottom layer is white rice with a soft and fluffy texture, the middle layer consists of cooked broccoli florets in a bright green color, and the top layer features pieces of dark brown beef coated in a shiny sauce, garnished with small white sesame seeds and chopped green onions scattered evenly across the dish, the bowl is placed on a wooden board with a white marbled surface underneath, and a white cloth with black stripes is seen in the background, photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Sear the Beef

First up, slice your flank steak thinly against the grain — this is key for tenderness, I can’t stress that enough! Heat up your Instant Pot on the sauté setting, add your oil, and wait until it’s shimmering before adding the beef. Sear the steak in batches, about 1-2 minutes per side. Trust me, overcrowding is the enemy here; you want nice, caramelized edges, not steamed beef.

Step 2: Mix Sauce and Pressure Cook

While the beef is cooking, whisk together soy sauce, garlic, ginger, and water or broth. Once your beef is browned, cancel sauté mode and pour this mixture over the beef. Lock the lid on, seal the valve, and cook on high pressure for 8 minutes. It’ll take about 5-7 minutes to reach pressure, so give yourself a little patience here.

Step 3: Thicken Sauce and Steam Broccoli

Once cooking’s done, carefully quick-release the pressure—pro tip: throw a dish towel over the vent to reduce that noisy steam and protect your cabinets. Now, whisk your cornstarch or tapioca starch with cold water to make a slurry, add it along with honey and broccoli to the pot, and hit sauté again. Stir frequently and let the sauce thicken as the broccoli steams for about 4-6 minutes. Don’t rush this step — you want the broccoli crisp-tender and sauce glossy.

Step 4: Serve and Garnish

Serve over your favorite grain — brown rice or quinoa are my picks for a wholesome finish. Top with plenty of sliced green onions, a sprinkle of sesame seeds, and if you’re feeling adventurous, some red pepper flakes for a little heat.

Top Tip

Making this Instant Pot Mongolian Beef Recipe a few times taught me a few tricks to nail the perfect texture and flavor every single time.

Sear in batches: Crowding the pot keeps the beef from browning and ruins the texture, so take your time here.
Slice beef against the grain: This simple trick ensures your steak stays tender instead of turning chewy.
Don’t skip fresh ginger and garlic: These aromatics make a world of difference in the sauce’s depth.
Control sauce thickness with slurry: Add cornstarch gradually and keep stirring to avoid a gummy mess.

How to Serve Instant Pot Mongolian Beef Recipe

Garnishes

I always top mine with fresh sliced green onions and toasted sesame seeds — the onion adds freshness while sesame seeds offer a nutty crunch that contrasts the silky sauce. When I want a bit more zest, sprinkle on some red pepper flakes or drizzle sriracha for an addictive kick.

Side Dishes

This Instant Pot Mongolian Beef is fantastic served over simple brown rice or fluffy quinoa. I also love cauliflower rice for a low-carb option, which soaks up the sauce beautifully. For a veggie side, steamed snap peas or sautéed bok choy play nicely alongside and keep the meal light but satisfying.

Creative Ways to Present

For a dinner party, I’ve served this beef over individual bowls of sticky jasmine rice topped with edible flowers and microgreens—it’s surprisingly elegant! Or, wrap the beef and veggies in lettuce leaves for a fresh appetizer that’s fun to eat and looks colorful on the table.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I usually separate the beef and rice to keep textures fresh; the beef sauce might thicken when chilled, but just stir it when reheating.

Freezing

I’ve frozen this dish a couple of times, but I recommend freezing just the beef and sauce without broccoli to avoid sogginess. When you’re ready to eat, thaw overnight in the fridge and add fresh steamed veggies when reheating.

Reheating

Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce, stirring gently until warmed through. This keeps the beef tender and the sauce luscious. Microwaving works in a pinch, but stirring halfway through helps avoid hot spots.

Frequently Asked Questions:

Can I use a different cut of beef for this recipe?

While flank steak is ideal because it’s flavorful and tender when sliced thin, you can use skirt steak or sirloin. Just adjust cooking times slightly if needed. The key is to slice thinly across the grain for tenderness.

How do I prevent the beef from becoming tough?

To keep the beef tender, slice it thinly against the grain, sear it well, and avoid overcooking. The Instant Pot’s pressure cooking helps, but careful slicing and not overcrowding when searing is crucial.

Can I make this recipe gluten-free?

Absolutely! Switch out soy sauce for tamari or coconut aminos, which are both gluten-free. Make sure to double-check that your other ingredients like cornstarch or honey are gluten-free, too.

What’s the best way to thicken the sauce?

Using a slurry of cornstarch or tapioca starch mixed with cold water is the easiest way to thicken the sauce. Add it gradually while stirring on sauté until the sauce reaches your desired thickness without getting gummy.

Final Thoughts

Friends, this Instant Pot Mongolian Beef Recipe holds a dear spot in my meal rotation because it’s quick, flavorful, and always hits the right note between indulgent and homemade. Whether you’re feeding a crowd or just craving that sticky, tender beef magic, this one’s a winner. Give it a try—you might just find it beating takeout for good!