Name: Instant Pot Mongolian Beef Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 cups uncooked quinoa, white rice, jasmine rice, cauliflower rice, or brown rice for serving; 1-2 tablespoons olive oil or sesame oil; 1 1/2 pounds flank steak; 1/3 cup low-sodium soy sauce, Tamari or coconut aminos; 4 cloves fresh garlic, minced; 1 teaspoon fresh ginger root, grated; 1/2 cup water or beef broth; 2 tablespoons honey; 2 tablespoons tapioca starch or cornstarch; 2 cups broccoli florets, chopped small; 4 stalks green onions; Sesame seeds, red pepper flakes, or sriracha sauce optional to top

There’s something about the rich, glossy sauce paired with tender slices of beef that just makes this dish shine. This Instant Pot Mongolian Beef Recipe captures that perfect balance, delivering restaurant-quality flavor at home in under 30 minutes. Trust me, once you try it, it’ll become a weeknight favorite you actually look forward to making!

The image shows a white plate filled with dark brown beef strips covered in a thick, shiny sauce. The beef pieces are soaked in the sauce and appear tender and moist. Small pieces of bright green chopped spring onions are sprinkled evenly over the beef, adding a pop of color. The plate is placed on a white marbled surface. In the top left corner, a partial view of a white bowl filled with white rice is visible, with 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

Honestly, this Instant Pot Mongolian Beef Recipe hits all the right notes for me—fast, flavorful, and fuss-free. I love how it sneaks in some broccoli for a bit of crunch and color without compromising on that lip-smacking sauce we all crave.

Super quick: The whole thing comes together in about 30 minutes, perfect for busy nights.
Pressure cooker magic: Using the Instant Pot means the beef is tender and juicy every single time.
Better than takeout: The fresh garlic, ginger, and homemade sauce beat restaurant versions hands down.
Customizable: You get to pick your favorite rice or even swap veggies to suit your style.

Ingredients & Why They Work

Every ingredient here works together to build those rich, savory flavors that make Mongolian Beef so addictive. Plus, I’ll give you tips on picking the best cuts and sauces to get that perfect flavor punch without breaking a sweat.

Flat lay of fresh flank steak cut into thin slices, small white ceramic bowl with minced fresh garlic cloves, small white ceramic bowl with freshly grated ginger root, a few florets of bright green broccoli, four fresh green onion stalks, a small white ceramic bowl of dark low-sodium soy sauce, small white ceramic bowl with golden honey, small white ceramic bowl with white tapioca starch powder, small white ceramic bowl with clear water, a few sesame seeds scattered on the white surface, a few red pepper flakes scattered on the white surface, all ingredients arranged symmetrically with perfect natural freshness, 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, it becomes tender and soaks up the sauce beautifully.
Soy sauce or coconut aminos: Brings the salty umami depth—use low-sodium for better control.
Fresh garlic and ginger: These aromatics freshen the dish and keep it vibrant, don’t skip these!
Honey: Adds a gentle sweetness to balance the savoriness perfectly.
Tapioca starch or cornstarch: Thickens the sauce to that sticky, glossy finish Mongolian Beef is famous for.
Broccoli florets: Adds color and crunch—plus a little green never hurt anyone.
Green onions: For garnish and a burst of freshness at serving.
Olive oil or sesame oil: For searing, try sesame for a subtle Asian note, or olive oil for a neutral base.
Water or beef broth: Creates just enough liquid to pressure cook and infuse flavor.

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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 like to keep the core of the recipe pretty classic, but once you get comfortable with it, there’s so much room to experiment. Feel free to add or swap in your favorite veggies or try a little spice kick—it’s all about making it yours.

Spicy twist: I love adding a dash of sriracha or red pepper flakes right at the end for a little heat without overpowering the sweetness.
Veggie swap: If broccoli isn’t your thing, try snap peas or sliced bell peppers for different textures and colors.
Rice alternatives: Brown rice or quinoa both work beautifully, and cauliflower rice is a light, low-carb option.
Beef cut variations: If flank steak isn’t available, sirloin strips also cook quickly and stay tender in the Instant Pot.

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

A dish in a white bowl shows three layers: the bottom layer is white steamed rice that fills the bowl. On top, there is a layer of dark brown cooked beef pieces and green broccoli florets mixed evenly. The beef and broccoli are glazed with a shiny sauce, sprinkled with white sesame seeds, and small slices of fresh green onion are scattered over the top. The bowl sits on a wooden board with a white marbled surface around it, and a white cloth with black stripes is placed nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Your Beef Ready and Sear It

The secret to that deep, caramelized flavor starts right here. Cut your flank steak into thin slices against the grain—that’s key to keeping the beef tender. Then, set your Instant Pot to sauté, add oil, and sear the beef in small batches. Don't crowd the pot; otherwise, you’ll end up steaming instead of browning the meat. Aim for a quick 1-2 minutes per side, just until you get that nice golden crust.

Step 2: Mix Up the Sauce and Pressure Cook

While the beef is sizzling, whisk together soy sauce (or coconut aminos), fresh garlic and ginger, and water or broth. Once all the beef is browned, turn off sauté mode, pour in the sauce, lock on the lid, and set your Instant Pot to high pressure for 8 minutes. It’ll take about 5-7 minutes to come to pressure before the timer counts down, so plan for that. I usually use that time to prep my sides or clean up a bit.

Step 3: Finish With Broccoli and Thicken the Sauce

After quick-releasing the pressure (tip: cover the vent with a dish towel to soften the steam blast!), open the lid and add your cornstarch slurry, honey, and chopped broccoli. Switch the Instant Pot back to sauté and stir frequently until the sauce thickens and the broccoli is tender but still crisp—about 4-6 minutes total. If you want a thicker sauce, don’t hesitate to add a little more slurry and cook for another minute or so.

Step 4: Serve It Up

Spoon the Mongolian Beef over your choice of rice or quinoa, then sprinkle on chopped green onions and sesame seeds. If you're feeling bold, add a pinch of red pepper flakes for that extra kick. It’s ready to dive into right away—promise it’s worth every second!

Top Tip

After making this recipe a dozen times, here are a few tips that really make a difference in the final dish.

Sear in Batches: This step is crucial for flavor—don’t rush it or overcrowd the pot or you’ll miss that caramelization.
Slice Against the Grain: Thin slices make the beef tender and easy to eat, even for kids or if you’re serving guests.
Fresh Over Dried: Using fresh garlic and ginger makes the sauce pop in a way powdered versions just can’t match.
Don’t Skip the Slurry: The cornstarch-water mix is what gives the sauce that perfect, glossy stickiness everyone loves.

How to Serve Instant Pot Mongolian Beef Recipe

Garnishes

I usually top mine with plenty of sliced green onions and a sprinkle of toasted sesame seeds—that little burst of texture and color feels like the cherry on top. For a little heat, I’m a fan of red pepper flakes or drizzled sriracha on the side, especially when eating with friends or family who like spice.

Side Dishes

This Instant Pot Mongolian Beef tastes incredible over fluffy brown rice or quinoa, but I’ve also served it with cauliflower rice for a low-carb spin. A side of steamed or roasted snap peas or a simple cucumber salad complements the savory sauce without competing.

Creative Ways to Present

For special occasions, I like to serve this in individual bowls with extra fresh herbs like cilantro or mint on top, along with lime wedges for a fresh zing. Layering the beef and broccoli over a bed of coconut-infused jasmine rice ramps up the flavor and looks beautiful on the plate.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The beef holds up well, but the broccoli softens a bit, so I sometimes add fresh steamed broccoli when reheating to keep that crisp texture.

Freezing

This dish freezes beautifully. Just cool it completely, transfer to freezer-safe containers, and it’ll stay fresh for up to 2 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove or in the microwave.

Reheating

To reheat, I prefer the stovetop over the microwave for better texture. Warm it gently in a skillet over medium heat, adding a splash of water or broth if the sauce feels too thick. This helps maintain a nice saucy consistency without drying out the beef.

Frequently Asked Questions:

Can I use a different cut of beef for this Instant Pot Mongolian Beef Recipe?

Yes! While flank steak is ideal for its tenderness when sliced thin, you can also use sirloin or skirt steak. Just be sure to slice thinly against the grain to keep the texture tender. Avoid tougher cuts that require long, slow cooking.

Can I make this recipe gluten-free?

Absolutely. Swap the soy sauce for tamari or coconut aminos, which are naturally gluten-free. Also, be sure to use cornstarch or tapioca starch for thickening, which are safe gluten-free options.

How do I prevent the beef from getting chewy?

The key is slicing the beef thinly across the grain and not overcooking it. Using the Instant Pot with the specified time (8 minutes on high pressure) ensures it stays tender. Also, searing in batches helps lock in those flavors without steaming the meat.

Can I add other vegetables to this Instant Pot Mongolian Beef Recipe?

Definitely! Feel free to add snap peas, bell peppers, or even mushrooms. Add quick-cooking veggies like snap peas towards the end with the broccoli to keep them crisp. Heartier veggies can be added before pressure cooking if you prefer them softer.

Final Thoughts

This Instant Pot Mongolian Beef Recipe is the kind of meal that feels like a little celebration after a long day. It’s quick, comforting, and packed with flavor — everything I want from a weeknight dinner. Once you try it, I’m confident you’ll be adding it to your regular rotation like I have. So go ahead, give it a whirl and enjoy that sweet-savory magic at your own table!