Description
Instant Pot Mongolian Beef is a quick and flavorful dish that brings tender flank steak glazed in a savory-sweet sauce, served over your choice of rice or quinoa. This better-than-takeout recipe uses the Instant Pot to speed up cooking while maintaining vibrant fresh garlic and ginger flavors, with crisp-tender broccoli adding a healthy crunch.
Ingredients
Scale
Main 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
Instructions
- Cook the rice or quinoa: Prepare 2 cups of quinoa, white rice, jasmine rice, cauliflower rice, or brown rice according to package instructions and set aside.
- Prepare the steak: Cut 1 1/2 pounds of flank steak into thin slices against the grain and set aside.
- Sear the steak: Turn the Instant Pot on sauté mode, add 1-2 tablespoons of olive or sesame oil and let it heat until shimmering. In 2-3 batches, sear the steak slices for 1-2 minutes on each side without overcrowding to get a brown crust.
- Make the sauce: While searing, whisk together 1/3 cup low-sodium soy sauce (or Tamari or coconut aminos), 4 cloves minced garlic, 1 teaspoon grated fresh ginger, and 1/2 cup water or beef broth.
- Pressure cook the beef: Cancel sauté mode, pour the sauce mixture over the browned steak in the Instant Pot, lock the lid with the valve sealed, and cook on high pressure for 8 minutes. It will take 5-7 minutes to reach pressure before countdown.
- Prepare the thickening slurry: While beef cooks, mix 2 tablespoons tapioca starch or cornstarch with 2 tablespoons cold water in a small dish.
- Release pressure: When cooking is complete, carefully quick-release the pressure valve using a dish towel to protect from steam.
- Thicken the sauce and cook broccoli: Remove the lid, add the slurry, 2 tablespoons honey, and 2 cups chopped broccoli florets. Turn on sauté again, stirring frequently until the sauce thickens. Close the lid and steam broccoli for 4-6 minutes until crisp-tender. Add more slurry if needed for thicker sauce and cook briefly.
- Serve: Plate the Mongolian beef over cooked rice or quinoa and garnish with sliced green onions, sesame seeds, and optional red pepper flakes or sriracha.
Notes
- Sear the steak first for deep caramelized flavor and better texture.
- Slice the flank steak thinly against the grain to keep it tender.
- Use fresh garlic and ginger to brighten the sauce with authentic flavor.
- Do not skip the cornstarch slurry to achieve the perfect sauce consistency.
- Steam broccoli only until bright green and crisp-tender to avoid mushiness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 80 mg
