Instant Pot Mongolian Beef Recipe

these 30 minutes Instant Pot Mongolian Beef Fresh broccoli is a one-pot twist on a classic takeout meal. The sweet and savory sauce has a hint of spice, making it the perfect Asian-inspired weeknight dinner.

Why you'll love this Instant Pot Mongolian Beef

You drive by your favorite Asian restaurant every weeknight so you can make Mongolian beef dinner at home.

• Fast. This easy beef and broccoli dinner is ready in half an hour.
• Clean it up a bit. All you need is the Instant Pot to cook, so there's little cleanup and it's a virtually splatter-free recipe.
• Very suitable for beginners. Brown the beef, stir in the sauce, and cook it to sweet and savory perfection.
• Better than delivery. Super spicy, you can add more beef or adjust the sweetness if you like.

Recipe ingredients

The delicious, smooth sauce has hints of ginger and sweet honey and pairs perfectly with the tender beef and broccoli. Scroll to the bottom of the post for the exact amount.

Broccoli and Beef

• Flank Steak – Hanger steak or skirt steak can be substituted.
• Sesame oil – Peanut oil is a great substitute.
• broccoli – Use fresh or frozen (thawed).

For the sauce

• garlic – I prefer fresh garlic or garlic paste.
• ginger – Fresh ginger will give you the best flavor, but grated ginger will work too.
• Soy sauce—— Feel free to use low sodium soy sauce.
• water – Beef or vegetable broth is a good substitute.
• Spicy mustard—— For this reason, avoid American yellow mustard.
• Honey – Raw honey or agave nectar is best.
• Sriracha – Chili oil also works, but add it to taste as it is spicier.
• Kudzu – You can also use cornstarch or tapioca starch.
• Sesame seeds and green onions—— These are optional decorations.

How to Make Ready-to-Eat Mongolian Beef

The Instant Pot allows you to do different types of cooking without making more pots and pans. Scroll to the bottom of the post to see the full recipe card.

• Sauté steak. Set the Instant Pot to Sauté mode and heat for 1-2 minutes. Add sesame oil. Stir in steak and cook until browned. Remove from the Instant Pot and set aside.
• Make the sauce. Add garlic and ginger and sauté for 1 minute. Pour in soy sauce, water, mustard, honey and Sriracha. Mix well.
• Cook it. Return beef to Instant Pot. Seal lid. Place it on the “Meat” setting and cook for 10 minutes. Use the quick release method and remove the cap when there is no more pressure.
• Make the slurry. Return the Instant Pot to sauté mode. Place arrowroot and 2 tablespoons of the Instant Pot liquid in a small bowl and stir until completely smooth. Pour this into the Instant Pot and add the broccoli. Mix well. Stir constantly until sauce thickens. Do not add arrowroot directly to the Instant Pot as it will cause the sauce to clump.
• Serve. Turn off the Instant Pot. Serve Mongolian beef over rice. Garnish with sesame seeds and scallions. enjoy!

Tips and variations

This Asian-inspired recipe is a great way to use up leftover juicy grilled steak while adding more flavor to every bite.

• Make it spicy. Add more Sriracha to the sauce or sprinkle 1/4-1/2 teaspoon red pepper flakes on the finished dish for extra spiciness.
• Exchange proteins. Use thinly sliced ​​pork, turkey or chicken instead of beef for an easy variation.
• Cook in batches. When cooking beef, don't overcrowd the Instant Pot or the meat will sweat and steam instead of browning. Cook in batches as needed so it's less crowded. Don't worry about the sauce or the broccoli, it's just about the beef.
• Vegan friendly. Skip the steak and use extra-firm tofu (diced or shredded) to make this a vegetarian dinner. Tempeh works too, so does Beyond burgers.
• Use leftovers. Stir in the rest green beans or Asian Brussels Sprouts Stir in mixture and cook until heated through for a heartier texture.You can also chop me Asian Grilled Flank Steak or Asian meatballs Reduce food waste.
• Turn it into a noodle dinner. Double the sauce from the ingredients and prepare the recipe as usual. Cook enough eggs or rice noodles according to package directions (for 4 servings). Drain and set aside. Add them to the Mongolian beef and enjoy.

Food recommendations

This delicious Instant Pot Mongolian Beef is perfect for dinner.Serve it up Jasmine rice, Cauliflower Fried Riceor mine Asian Noodle Salad.For side dishes, try my Peanut Butter Summer Rolls and Asian Brussels Sprouts.If you want a bowl dinner, add it to mine Thai vegetable curry or Teriyaki Chicken Bowl.

How to store and reheat leftovers

Reheat throughout the week for an easy dinner that's ready faster than takeout.

• refrigerator: Store in an airtight container for up to 5 days.
• refrigerator: Transfer portions to freezer bags and freeze for up to 3 months. Thaw in the refrigerator overnight or reheat directly from frozen.
• To reheat: Microwave for one minute or until hot. You can also heat it in a saucepan (covered) over medium heat for 7-8 minutes, stirring constantly. If frozen, add 1-3 minutes to reheating time regardless of method.

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