Instant Pot Mongolian Beef Recipe

I cracked the secret to Instant Pot Mongolian Beef that yields glossy, stick-to-your-fork sauce and fork-tender beef you won’t be able to resist scrolling for.

I am obsessed with Instant Pot Mongolian Beef because it hits that sticky, caramelized-sweet spot that makes me forget takeout. Thinly sliced flank steak drenched in a shiny dark brown sugar glaze clings to every bite.

The savory aromatics are background noise to the main event: meat that actually tastes like something important. But it’s not fussy.

Quick, loud, and unapologetically bold. And the contrast of glossy sauce and crisp bite keeps me reaching for another forkful.

I want this for dinner, lunch, late-night snack. I want it now.

I will lick the bowl clean and still ask for more.

Ingredients

• Flank steak: the hearty protein, tender when sliced right, packs the meaty punch.
• Cornstarch: gives that glossy, clingy coating so the sauce sticks better.
• Extra cornstarch slurry: thickens things up quick, so it’s not watery.
• Vegetable oil: keeps the sear real and prevents the meat from sticking.
• Soy sauce: salty backbone, makes the whole dish taste like takeout.
• Water or broth: thins the sauce just enough without losing flavor.
• Dark brown sugar: adds deep molasses sweetness you’ll actually crave.
• Rice vinegar: brightens the sauce, cuts through the sugar a bit.
• Sesame oil: toasted nuttiness, a little goes a long way.
• Garlic: punchy and aromatic, it wakes the whole thing up.
• Ginger: fresh zing, keeps the sauce from feeling flat.
• Red pepper flakes: optional kick for when you want heat.
• Green onion whites: mild oniony bite while you cook, savory base.
• Green onion greens: fresh, bright finish that looks pretty on top.
• Cooked rice: the cozy bed that soaks up every last drop.

Ingredient Quantities

• 1 1/2 pounds flank steak, thinly sliced against the grain
• 1/2 cup cornstarch, plus 2 tablespoons more for slurry
• 2 tablespoons vegetable oil
• 1/2 cup low sodium soy sauce
• 1/2 cup water or low sodium beef broth
• 1/2 cup packed dark brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 teaspoon crushed red pepper flakes, optional
• 4 green onions, sliced into 1 inch pieces (whites and greens separated)
• Cooked rice, for serving (amount as needed)

How to Make this

1. Pat the flank steak dry and thinly slice against the grain, then toss the slices with 1/2 cup cornstarch until every piece is lightly coated and a bit clumpy, set aside.

2. Turn the Instant Pot to Sauté on high, add 2 tablespoons vegetable oil and let it get hot but not smoking, work in batches if needed so the beef browns instead of steams.

3. Sear the coated beef quickly, 1 to 2 minutes per side, just to get some color, remove browned beef to a plate as you go; it won’t be fully tender yet.

4. Dump out any excess oil leaving about a tablespoon, toss in the white parts of the sliced green onions, minced garlic and grated ginger and sauté 30 seconds until fragrant, careful not to burn.

5. Pour in 1/2 cup low sodium soy sauce, 1/2 cup water or beef broth, 1/2 cup packed dark brown sugar, 2 tablespoons rice vinegar, 1 tablespoon sesame oil and 1/4 teaspoon crushed red pepper flakes if using; scrape the bottom to deglaze and get up any browned bits.

6. Return all the browned beef plus any juices to the pot, cancel Sauté, secure the lid, set to Manual/Pressure Cook on high for 5 minutes, then let natural release for 5 minutes before quick releasing remaining pressure.

7. Open the lid, mix 2 tablespoons cornstarch with 2 tablespoons cold water to make a thin slurry, turn Sauté back on low to medium and stir the slurry into the sauce to thicken; it should become glossy in a minute or two.

8. Taste and adjust: add more soy or a pinch of salt if needed, more sugar if you want it sweeter, or a splash of rice vinegar to brighten it up, then toss in the green parts of the green onions and stir just to wilt.

9. Serve over cooked rice, spooning plenty of the sticky sauce over the top; any leftovers keep well in the fridge and taste even better the next day.

Equipment Needed

1. Instant Pot or other electric pressure cooker
2. Chef’s knife and cutting board
3. Large shallow bowl or zip-top bag for tossing with cornstarch
4. Tongs or a slotted spatula (for searing and handling beef)
5. Measuring cups and spoons
6. Wooden spoon or heatproof silicone spatula (for deglazing and stirring)
7. Small bowl and fork or whisk for the cornstarch slurry
8. Plate or rimmed baking sheet to hold browned beef
9. Paper towels (to pat steak dry)

FAQ

Instant Pot Mongolian Beef Recipe Substitutions and Variations

• Flank steak: swap for skirt steak, top sirloin, or thinly sliced beef chuck. You can even use thinly sliced chicken thighs if you want a lighter option.
• Cornstarch: use arrowroot powder, potato starch, or all purpose flour (flour will thicken less and give a slightly more cloudy sauce).
• Dark brown sugar: substitute with light brown sugar, coconut sugar, or honey (use a little less honey since it’s sweeter).
• Rice vinegar: use apple cider vinegar, white wine vinegar, or a squeeze of lemon juice for brightness.

Pro Tips

1) Pat and chill the sliced steak for 15 minutes after coating with cornstarch. That little rest helps the coating stick better and prevents it from sloughing off in the pot, plus it firms the meat so it sears more evenly.

2) Don’t overcrowd the pan when searing. Work in small batches so each piece actually browns instead of steaming. Browning = more flavor, and you can always drop the browned strips back in together for pressure cooking.

3) Be aggressive about deglazing. After you sauté the aromatics, pour in the soy/broth and scrape every browned bit from the bottom. Those bits are flavor gold and also prevent a scorch code on the Instant Pot.

4) Use the cornstarch slurry cold and add it off pressure with the pot on low sauté. Stir gently till glossy, then taste and tweak: a splash more vinegar brightens, a pinch more sugar rounds it out, and a small extra dash of sesame oil at the end boosts aroma.