Instant Pot Mongolian Beef: A Quick and Easy Weeknight Dinner

Craving the savory-sweet flavors of Mongolian beef but don’t want the takeout guilt or the long cooking time? Look no further! This Instant Pot Mongolian Beef recipe delivers all the deliciousness you love in a fraction of the time, using simple ingredients you probably already have in your pantry. Prepare to be amazed at how tender and flavorful this dish becomes in the pressure cooker – it’s perfect for a busy weeknight meal.

## Why Instant Pot Mongolian Beef?

The Instant Pot is a game-changer when it comes to transforming tougher cuts of beef into melt-in-your-mouth goodness. The high pressure environment allows the beef to cook quickly and evenly, breaking down the connective tissues and resulting in incredibly tender meat. Plus, the one-pot nature of this recipe minimizes cleanup – a huge win for any home cook!

Here’s what makes this Instant Pot Mongolian Beef recipe so special:

* **Quick and Easy:** Ready in under 30 minutes, including prep time.
* **Tender Beef:** The Instant Pot makes even tougher cuts like flank steak incredibly tender.
* **Flavorful Sauce:** A perfectly balanced blend of soy sauce, brown sugar, garlic, ginger, and other seasonings creates a classic Mongolian beef flavor.
* **One-Pot Wonder:** Less cleanup means more time to enjoy your meal.
* **Customizable:** Easily adjust the sweetness, spice level, or add your favorite vegetables.

## Ingredients You’ll Need

Before you start, gather these ingredients:

* **Beef:** 1.5-2 lbs flank steak, thinly sliced against the grain. Flank steak is ideal, but skirt steak or even sirloin can work in a pinch. Just be sure to slice it thinly for maximum tenderness.
* **Cornstarch:** ¼ cup, for coating the beef and thickening the sauce.
* **Oil:** 2 tablespoons vegetable oil or canola oil, for searing the beef.
* **Garlic:** 4 cloves, minced. Fresh garlic is key for that authentic Mongolian beef flavor.
* **Ginger:** 1 tablespoon, minced. Use fresh ginger for the best results. You can also use ginger paste if you’re short on time.
* **Soy Sauce:** ½ cup, low sodium. Low sodium soy sauce helps control the saltiness of the dish.
* **Brown Sugar:** ½ cup, packed. Brown sugar adds sweetness and caramelizes beautifully.
* **Water:** ½ cup, for thinning the sauce and creating steam in the Instant Pot.
* **Rice Vinegar:** 2 tablespoons, for a touch of acidity and tang.
* **Hoisin Sauce:** 2 tablespoons, this adds depth and umami to the sauce. If you don’t have hoisin sauce, you can substitute with a mixture of soy sauce and a touch of molasses or honey.
* **Red Pepper Flakes:** ¼ teaspoon (or more, to taste), for a little heat. Adjust the amount to your preference.
* **Green Onions:** 2-3, thinly sliced, for garnish.
* **Sesame Seeds:** For garnish (optional).
* **Cooked Rice:** For serving. Jasmine or white rice are classic choices, but brown rice or quinoa also work well.

## Equipment You’ll Need

* **Instant Pot:** A 6-quart or 8-quart Instant Pot will work for this recipe.
* **Cutting Board:** For slicing the beef and vegetables.
* **Knife:** A sharp knife is essential for slicing the beef thinly.
* **Mixing Bowls:** For coating the beef and preparing the sauce.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Wooden Spoon or Spatula:** For stirring the beef and sauce.

## Step-by-Step Instructions

Follow these simple steps to create your Instant Pot Mongolian Beef masterpiece:

**1. Prepare the Beef:**

* Slice the flank steak thinly against the grain. This is crucial for tender beef. Aim for ¼-inch thick slices.
* Place the sliced beef in a large mixing bowl and toss with cornstarch until evenly coated. The cornstarch will help the beef brown nicely and thicken the sauce.

**2. Sear the Beef:**

* Turn on your Instant Pot and select the ‘Sauté’ function. Heat the vegetable oil in the Instant Pot insert.
* Once the oil is hot, add the beef in batches, being careful not to overcrowd the pot. Sear the beef for 2-3 minutes per side, until browned. Searing the beef adds flavor and texture to the dish.
* Remove the seared beef from the Instant Pot and set aside.

**3. Sauté Aromatics:**

* Add the minced garlic and ginger to the Instant Pot and sauté for 1 minute, until fragrant. Be careful not to burn the garlic.

**4. Prepare the Sauce:**

* In a separate mixing bowl, whisk together the soy sauce, brown sugar, water, rice vinegar, hoisin sauce, and red pepper flakes until well combined.

**5. Pressure Cook:**

* Pour the sauce into the Instant Pot, scraping up any browned bits from the bottom. This is where a lot of flavor is!
* Add the seared beef back into the Instant Pot and stir to coat with the sauce.
* Secure the Instant Pot lid and set the valve to the ‘Sealing’ position.
* Select the ‘Manual’ or ‘Pressure Cook’ function and set the cooking time to 5 minutes at high pressure.

**6. Release Pressure:**

* Once the cooking time is complete, allow the Instant Pot to naturally pressure release for 10 minutes. This helps prevent the beef from becoming tough.
* After 10 minutes, carefully release any remaining pressure manually by moving the valve to the ‘Venting’ position.
* **Caution:** Use a towel to protect your hand from the hot steam.

**7. Thicken the Sauce (If Necessary):**

* If the sauce is too thin, select the ‘Sauté’ function again. Bring the sauce to a simmer and cook for a few minutes, until it thickens to your desired consistency. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to speed up the thickening process.

**8. Serve:**

* Serve the Instant Pot Mongolian Beef hot over cooked rice.
* Garnish with sliced green onions and sesame seeds.

## Tips and Variations

* **Beef Selection:** While flank steak is the preferred choice, you can also use skirt steak or sirloin. Just make sure to slice the beef thinly against the grain for optimal tenderness.
* **Adjust the Sweetness:** If you prefer a less sweet sauce, reduce the amount of brown sugar. You can also use a sugar substitute like erythritol or monk fruit sweetener.
* **Spice it Up:** Add more red pepper flakes or a dash of chili oil for extra heat.
* **Add Vegetables:** Stir in your favorite vegetables, such as broccoli florets, bell peppers, or snap peas, during the last few minutes of cooking. Add them after the pressure cooking and sauté until tender-crisp.
* **Make it Gluten-Free:** Use tamari instead of soy sauce to make this recipe gluten-free. Tamari is a gluten-free soy sauce alternative.
* **Double the Recipe:** This recipe can easily be doubled to feed a larger crowd. Just make sure not to overcrowd the Instant Pot.
* **Storage:** Leftover Mongolian beef can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop.

## Serving Suggestions

* **Classic:** Serve over steamed jasmine rice with a side of steamed broccoli.
* **Healthy:** Serve over brown rice or quinoa with stir-fried vegetables.
* **Low-Carb:** Serve over cauliflower rice or with a side of steamed green beans.
* **Family-Style:** Serve with a variety of side dishes, such as egg rolls, potstickers, and wonton soup.

## Troubleshooting

* **Beef is Tough:** Make sure you sliced the beef thinly against the grain. Also, avoid overcooking the beef in the Instant Pot. A natural pressure release of 10 minutes helps prevent toughness.
* **Sauce is Too Thin:** Thicken the sauce by simmering it on the ‘Sauté’ function or by adding a cornstarch slurry.
* **Sauce is Too Thick:** Add a little water or beef broth to thin the sauce.
* **Burn Notice:** If you get a ‘Burn’ notice on your Instant Pot, it means the food at the bottom of the pot is scorching. This can happen if there isn’t enough liquid in the pot or if the brown bits at the bottom are too thick. To prevent this, make sure to scrape up all the browned bits when you add the sauce. If you get the ‘Burn’ notice, turn off the Instant Pot, release the pressure manually, and add more liquid. Then, restart the cooking process.

## Nutrition Information (Approximate)

* Calories: Approximately 450-550 per serving (depending on portion size and ingredients).
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 30-40g

## Variations and Additions

This recipe is a great base to experiment with. Here are some ideas to personalize your Instant Pot Mongolian Beef:

* **Spicy Mongolian Beef:** Add a teaspoon of sriracha or a pinch of cayenne pepper to the sauce.
* **Orange Mongolian Beef:** Add the zest of one orange and 2 tablespoons of orange juice to the sauce for a bright, citrusy flavor.
* **Sesame Ginger Mongolian Beef:** Add a teaspoon of sesame oil and an extra tablespoon of minced ginger to the sauce.
* **Broccoli Mongolian Beef:** Add 1-2 cups of broccoli florets to the Instant Pot after pressure cooking. Sauté for a few minutes until the broccoli is tender-crisp.
* **Mushroom Mongolian Beef:** Sauté sliced mushrooms with the garlic and ginger for a more savory flavor.

## Frequently Asked Questions (FAQ)

* **Can I use a different cut of beef?**
Yes, you can use skirt steak or sirloin, but flank steak is recommended for the best results. Make sure to slice the beef thinly against the grain regardless of the cut you choose.
* **Can I make this recipe in a slow cooker?**
Yes, you can adapt this recipe for a slow cooker. Sear the beef as instructed, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
* **Can I freeze leftover Mongolian beef?**
Yes, you can freeze leftover Mongolian beef in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
* **How do I prevent the ‘Burn’ notice on my Instant Pot?**
Make sure to scrape up all the browned bits from the bottom of the pot when you add the sauce. Also, ensure there is enough liquid in the pot. If you get the ‘Burn’ notice, add more liquid and restart the cooking process.
* **What if I don’t have hoisin sauce?**
You can substitute hoisin sauce with a mixture of soy sauce and a touch of molasses or honey.

## Conclusion

This Instant Pot Mongolian Beef recipe is a surefire way to satisfy your cravings for this classic dish without spending hours in the kitchen. With its tender beef, flavorful sauce, and easy cleanup, it’s a perfect weeknight meal that the whole family will love. So, grab your Instant Pot and get ready to enjoy a delicious and satisfying dinner in just minutes!