Easy Tender Instant Pot Mongolian Beef Recipe Perfect for Busy Weeknights

Let me tell you, the sizzling aroma of sweet soy sauce mingling with tender strips of beef wafting from my Instant Pot is enough to make anyone’s mouth water. The first time I made this Easy Tender Instant Pot Mongolian Beef, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to cook slow-simmered beef that melted in your mouth, and this recipe brings back that warm nostalgia but with a modern twist.

You know what’s honestly dangerous about this recipe? It’s so simple and fast, yet the flavor feels like it’s been slow-cooked for hours. My family couldn’t stop sneaking bites off the plate while it was still hot (and I can’t really blame them). The tender beef, the rich sauce, and the hint of ginger and garlic come together to brighten up any weeknight dinner. Perfect for busy nights when you want something delicious without standing over the stove forever.

This Instant Pot Mongolian Beef has become a staple for our family gatherings and even for gifting as a meal prep idea. It feels like a warm hug on a plate, and honestly, you’re going to want to bookmark this one for all those times you need a quick, comforting dinner that doesn’t skimp on flavor.

Why You’ll Love This Recipe

After testing this Easy Tender Instant Pot Mongolian Beef several times (in the name of research, of course), I can confidently say it checks all the boxes for a busy cook who craves authentic flavor without the fuss. Here’s why it stands out:

• Quick & Easy: Ready in about 30 minutes, making it perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips—just pantry staples and fresh produce you probably already have.
• Perfect for Any Occasion: Whether it’s a cozy dinner at home, a potluck, or impressing guests, this recipe fits right in.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone loves the tender beef and that sticky, savory sauce.
• Unbelievably Delicious: The balance of sweet and savory with a hint of spice makes it next-level comfort food.

This recipe isn’t just another Mongolian beef; it’s the best version I’ve found because the Instant Pot locks in tenderness while cutting down the cooking time dramatically. The sauce is perfectly balanced—not too salty, not too sweet—and clings to every bite. Honestly, it’s the kind of meal that makes you close your eyes after the first bite and savor every mouthful. It’s comfort food with a fresh, easy twist that will make you want to keep this recipe on speed dial.

What Ingredients You Will Need

This Instant Pot Mongolian Beef uses simple, wholesome ingredients to deliver bold flavor and tender texture without any fuss. Most of these are pantry staples, and substitutions are easy if needed.

• Beef: 1.5 pounds (680 g) flank steak, thinly sliced against the grain (this cut stays tender and soaks up the sauce best).
• Cornstarch: 1/4 cup (30 g) for coating the beef—it helps create that signature crispy texture once the sauce thickens.
• Vegetable oil: 2 tablespoons for sautéing (can swap with avocado oil for a neutral, heart-healthy option).
• Soy sauce: 1/2 cup (120 ml), preferably low sodium (I recommend Kikkoman for perfect balance).
• Brown sugar: 1/3 cup (70 g) for that sweet caramelized flavor.
• Garlic: 4 cloves, minced (fresh is best for punchy flavor).
• Ginger: 1 tablespoon, freshly grated (adds a warm, zesty note).
• Water or beef broth: 1/2 cup (120 ml) to help create the sauce base.
• Green onions: 3-4 stalks, sliced thinly for garnish and freshness.
• Red pepper flakes: 1/4 teaspoon (optional, for a subtle kick).

For a gluten-free version, use tamari instead of soy sauce and cornstarch or arrowroot powder for coating. You can swap brown sugar with coconut sugar or honey for a different sweetness profile. In summer, fresh snap peas or bell peppers make a lovely addition tossed in just before serving.

Equipment Needed

• Instant Pot or Electric Pressure Cooker: This is essential for the quick cooking and tenderizing effect. I use a 6-quart Instant Pot, but any size works as long as it’s big enough to hold the beef and sauce.
• Mixing bowls: For coating the beef and mixing the sauce.
• Sharp knife and cutting board: For slicing the beef thinly and chopping garlic, ginger, and green onions.
• Measuring cups and spoons: To keep the soy sauce, sugar, and cornstarch proportions just right.
• Wooden spoon or silicone spatula: For stirring the sauce without scratching your pot.

If you don’t have an Instant Pot, a heavy-bottomed pot or Dutch oven can work, but cooking times and methods will vary. For budget-friendly options, many stores carry affordable pressure cookers that do the job just fine. Keep your Instant Pot’s sealing ring clean to maintain pressure and avoid flavor transfer between meals—you’ll thank me later.

Preparation Method

1. Slice the beef: Thinly slice 1.5 pounds (680 g) of flank steak against the grain into strips about 1/4-inch thick. This ensures tenderness. Pat the slices dry with paper towels to help the cornstarch stick better. (About 10 minutes)
2. Coat the beef: Toss the sliced beef with 1/4 cup (30 g) cornstarch in a mixing bowl until each piece is lightly coated. Shake off any excess cornstarch to avoid clumping in the pot.
3. Sauté the beef: Set your Instant Pot to “Sauté” mode and heat 2 tablespoons of vegetable oil until shimmering. Add the beef in batches to avoid overcrowding, cooking for 1-2 minutes per side just until browned but not fully cooked through. Remove beef and set aside. (About 8-10 minutes)
4. Make the sauce: In the same pot, add minced garlic (4 cloves) and freshly grated ginger (1 tablespoon). Sauté for 30 seconds until fragrant—don’t let it burn! Add 1/2 cup (120 ml) soy sauce, 1/3 cup (70 g) brown sugar, 1/2 cup (120 ml) water or beef broth, and optional 1/4 teaspoon red pepper flakes. Stir to combine.
5. Pressure cook: Return the beef strips to the pot, stirring to coat with the sauce. Seal the Instant Pot lid and set to “Manual” or “Pressure Cook” on high for 8 minutes. Once finished, allow a natural pressure release for 5 minutes, then quick-release the remaining pressure. (Total about 15 minutes)
6. Thicken the sauce: Turn the Instant Pot back to “Sauté” mode and stir the beef. The sauce should have thickened beautifully; if not, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the pot. Cook for another 2 minutes until glossy and thick.
7. Garnish and serve: Sprinkle sliced green onions (3-4 stalks) over the top for a fresh pop of color and flavor. Serve immediately over steamed rice or noodles.

Pro tip: Don’t skip the natural pressure release step—it helps keep the beef tender and juicy. If your beef is a bit tough, a few extra minutes under pressure can help, but don’t overdo it or it’ll get mushy.

Cooking Tips & Techniques

Here’s what I’ve learned from cooking this Instant Pot Mongolian Beef multiple times:

• Slice thinly and against the grain: This simple step is the secret to tender beef that practically melts in your mouth. I always chill the beef in the freezer for 20 minutes before slicing—it makes cutting thin strips way easier and safer.
• Don’t overcrowd the pot when browning: Overcrowding traps moisture and steams instead of browns the beef. Browning in batches gives you that nice caramelized crust that holds the sauce better.
• Watch your garlic and ginger: These cook fast and burn easily. Sauté just until fragrant, about 30 seconds, then add your liquids right away.
• Natural pressure release is key: It helps the beef relax and stay tender. Quick release right away can sometimes make meat tough.
• Thickening the sauce last: If you want that glossy restaurant-style finish, cornstarch slurry is your friend. Just don’t add it too early or it’ll clump or break down under pressure.
• Multitask smartly: While the Instant Pot does its magic, prep your sides or set the table. Saves time and keeps the kitchen organized.

Variations & Adaptations

This Easy Tender Instant Pot Mongolian Beef recipe is pretty flexible and lends itself well to adjustments:

• Vegetarian version: Swap beef for extra-firm tofu or seitan. Coat and brown just like the beef, then pressure cook for 5 minutes to soak up the sauce.
• Spicy kick: Add more red pepper flakes, or a spoonful of chili garlic sauce to the sauce mix for a fiery twist.
• Different cuts of beef: Try sirloin or ribeye for richer flavor, but adjust pressure cooking time down by a minute or two to avoid overcooking.
• Low-carb option: Serve over cauliflower rice or spiralized zucchini noodles instead of white rice.
• Seasonal twist: Stir in snap peas, thinly sliced bell peppers, or shredded carrots in the last few minutes of sauté for fresh crunch and color.

I once swapped soy sauce for coconut aminos and used honey instead of brown sugar for a paleo-friendly version that was just as tasty and had a nice depth of flavor.

Serving & Storage Suggestions

This dish is best served hot, fresh from the pot, over a bed of steamed jasmine rice or your favorite noodles. I like to add a sprinkle of sesame seeds or extra green onions on top for a little texture. It pairs beautifully with simple steamed broccoli or a crunchy Asian slaw to balance the richness.

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to loosen the sauce if needed. The flavors actually deepen overnight, so it’s great for meal prep lunches, too.

If you want to store it longer, freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat slowly to keep the beef tender.

Nutritional Information & Benefits

Per serving (based on 4 servings): approximately 350 calories, 35g protein, 15g carbohydrates, and 15g fat. This dish offers a good protein boost from the flank steak, with moderate calories making it satisfying but not heavy.

The ginger and garlic add natural anti-inflammatory benefits, while the soy sauce provides umami without excessive calories. Using lean beef and controlling sugar keeps the dish fairly balanced for a weeknight meal. For gluten-free needs, swapping in tamari keeps it friendly for most diets.

This recipe fits nicely into a balanced diet when paired with vegetables and whole grains, and it’s a better alternative to takeout Mongolian beef, which often has added preservatives and excess oils.

Conclusion

In a nutshell, this Easy Tender Instant Pot Mongolian Beef recipe is a lifesaver for anyone craving big flavor without a big time commitment. It hits just the right notes—sweet, savory, tender, and satisfying—every single time. Customize it with your favorite veggies or spice level, and you’ve got a versatile weeknight winner.

Honestly, I love this recipe because it brings that homemade comfort food feeling without the fuss or mess. Give it a try, tweak it to your taste, and watch it become a go-to in your kitchen. Don’t forget to drop a comment below with your favorite twist or how it turned out for you—I’d love to hear all about your Mongolian beef adventures!

Happy cooking!

FAQs About Easy Tender Instant Pot Mongolian Beef

Q: Can I use a different cut of beef for this recipe?

A: Yes! Sirloin or ribeye work well but adjust pressure cooking time slightly to avoid overcooking. Flank steak is best for tenderness and soaking up sauce.

Q: How do I make this recipe gluten-free?

A: Use tamari or coconut aminos instead of soy sauce and make sure your cornstarch or thickener is gluten-free. This swaps easily without losing flavor.

Q: Can I prepare this recipe without an Instant Pot?

A: Sure! Use a heavy-bottomed pot or Dutch oven, brown beef on the stovetop, then simmer in sauce for about 30-40 minutes until tender. Cooking times will be longer.

Q: What’s the best way to slice the beef thinly?

A: Chill the flank steak in the freezer for 15-20 minutes before slicing against the grain into thin strips. This firms it up and makes slicing easier and safer.

Q: Can I add vegetables to this dish?

A: Absolutely! Snap peas, bell peppers, or shredded carrots tossed in near the end of cooking add freshness and color without overwhelming the sauce.

Print