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How to Make Instant Pot Mongolian Beef - A Step-by-Step Guide

Mongolian beef is a classic Chinese dish that is rich, savory, and incredibly flavorful. Traditionally, it is made with thinly sliced beef, scallions, and a rich, spicy-sweet sauce made from soy sauce, brown sugar, and garlic.

While Mongolian beef is traditionally made in a wok, this recipe for Instant Pot Mongolian beef streamlines the process, making it quick and easy to prepare at home. The Instant Pot allows the beef to cook quickly and tenderize in a fraction of the time it would...

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Ingredients

  • 1 head garlic
  • 2 pounds flank steak
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 2 sweet onions (such as Vidalia®), cut into wedges
  • ⅔ cup dark brown sugar
  • ½ cup water
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • ½ cup liquid amino acid (such as Bragg®)
  • ½ teaspoon minced fresh ginger root
  • 3 tablespoons water
  • 2 tablespoons arrowroot powder
  • 3 green onions, cut in 1-inch pieces

Information

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 2 pounds of flank steak

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Brush unpeeled garlic cloves with a small amount of olive oil and wrap in a piece of aluminum foil.
  • Bake in the preheated oven until garlic cloves are tender and browned, about 20 minutes. Let cool; remove skin from cloves.
  • Season steak with salt and pepper. Add oil to a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Cook steak in batches until browned, about 8 minutes. Do not crowd the pot. Transfer beef to a plate.
  • Saute garlic in the pot until fragrant, about 1 minute. Add onions, brown sugar, 1/2 cup water, green bell pepper, red bell pepper, liquid aminos, and ginger. Stir to combine. Add browned beef and any accumulated juices.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Combine 3 tablespoons water and arrowroot powder in a bowl; whisk until smooth. Add mixture to the sauce in the pot, stirring constantly. Select Simmer mode and bring to a boil; stir constantly until sauce thickens, about 5 minutes. Stir in green onions.

    • Nutrition

    257 cal.

    • Total Fat: 10g
    • Saturated Fat: 4g
    • Cholesterol: 36mg
    • Sodium: 725mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 2g
    • Total Sugars: 21g
    • Protein: 16g
    • Vitamin C: 37mg
    • Calcium: 47mg
    • Iron: 2mg
    • Potassium: 348mg

    Categories

    Main recipes
    Beef recipes
    Asian recipes
    Instant pot recipes
    Mongolian recipes