Try this Instant Pot version of the ever so popular P.F. Chang’s menu favorite, Mongolian Beef. This tasty stir-fried American-Chinese dish is associated with Mongolian Barbecue, where it first debuted back in 1951. The recipe was developed by chef Wu Zhaonan in Taiwan.
Mongolian beef is made with thinly sliced beef, typically flank steak with a crispy sear. The melt-in-your-mouth tender cuts of beef are coated in a thick-like sweet and flavorful salty sauce and simmered with ginger and garlic. Vegetables, such as onion or carrots, are sometimes blended into the sauce for added flavor and texture. Mongolian beef is typically served on a bed of hot white rice or stir-fried vegetables.
Our Mongolian beef recipe is prepared using an Instant Pot, so you can enjoy this flavorsome classic in a snap! Instant Pot Mongolian beef takes less than 30 minutes, so you’ll have dinner on the table quicker than Chinese takeout with this simple and easy homemade recipe.
Instant Pot Mongolian Beef
- 2 pounds flank steak
- 1/2 cup cornstarch
- 1 tablespoon canola oil
- 1 1/2 tablespoons fresh minced ginger
- 1 1/2 teaspoons garlic, minced
- 1/4 cup water
- 1/2 cup soy sauce
- 3/4 cup beef broth
- 3/4 cup light or dark brown sugar
- green onions, garnish
- sesame seeds, garnish
- instant pot
- paper towel-lined plate
Cut the flank steak into thin slices, about ¼ inch thick. Carefully slice the steak across the grain for a more tender cut. Next, toss the slices of meat in the cornstarch. Dispose of the excess cornstarch.
Heat the oil in the Instant Pot on Sauté. Add the flank steak and cook until slightly browned on both sides, about 2 minutes. Transfer the cooked steak to a paper towel-lined plate to drain excess grease.
Then add the ginger and garlic to the hot Instant Pot and sauté for about 1 minute. Add the water, soy sauce, beef broth, and brown sugar. Stir well and let simmer for about 5 minutes, allowing the sauce to thicken.
Hit Cancel on the Instant Pot to end the sauté mode. Transfer the flank steak back to the Instant Pot. Set the Instant Pot to Sealing Position and cook on Manual High Pressure for 10 minutes. Carefully set your Instant Pot to Venting Position to allow for a Quick Release once the Instant Pot is finished cooking.
Serve the Mongolian beef immediately on a bed of white rice, sprinkled with sesame seeds, and thinly sliced green onions.
Can I Substitute Flour For Cornstarch?
Technically, you could substitute flour for cornstarch when searing the flank steak in this recipe, but we suggest that you use cornstarch for better results. The cornstarch will not only help produce a thicker sauce but develop a crisper crust on your steak and help seal in the juices as it sears in the Instant Pot.