Name: Instant Pot Mongolian Beef Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 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 for topping); 1-2 tablespoons olive oil or sesame oil; 2 cups uncooked quinoa, white rice, jasmine rice, cauliflower rice, or brown rice

There's something incredibly satisfying about a home-cooked Asian-inspired dish that comes together fast and tastes like you ordered takeout—but healthier and fresher. This Instant Pot Mongolian Beef Recipe hits all those marks with tender steak, a glossy, savory sauce, and just the right amount of sweetness. Plus, it’s ready in about 30 minutes, making it a real weeknight winner.

A white round plate filled with dark brown beef strips covered in thick glossy brown sauce, scattered with small bright green sliced scallions on top, placed on a white marbled surface. In the background, there is a partial white bowl with white rice and a pair of brown wooden chopsticks resting on the bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Instant Pot Mongolian Beef Recipe
Top Tip
How to Serve Instant Pot Mongolian Beef Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Instant Pot Mongolian Beef Recipe

Why You'll Love This Recipe

When I first tried making Mongolian beef in the Instant Pot, I was skeptical. Would it really match the flavor and texture of my favorite takeout? Spoiler: yes, it does. This recipe combines convenience with flavor that feels homemade and special.

Speedy Cooking: You can have dinner on the table in under 30 minutes without compromising flavor.
Tender Beef Every Time: The pressure cooking tenderizes flank steak beautifully, making it melt-in-your-mouth tender.
Flavor Packed Sauce: Fresh garlic and ginger, plus honey and soy sauce, create a vibrant, sweet-savory glaze that sticks to every bite.
Flexible Serving Options: Eat it over quinoa, brown rice, jasmine rice, or even cauliflower rice for a low-carb twist.

Ingredients & Why They Work

The magic lies in combining simple, fresh ingredients that balance savory, sweet, and a gentle kick. Each plays a specific role to make this Instant Pot Mongolian Beef Recipe taste just right.

Flat lay of a fresh, raw flank steak sliced thinly against the grain arranged neatly on a simple white ceramic plate, four whole uncracked brown eggs in a small white bowl, a small white bowl filled with peeled whole garlic cloves, a small white bowl holding thinly grated fresh ginger root, two tablespoons of golden honey in a small white ceramic bowl, a few bright green broccoli florets cut into small pieces on a white plate, four fresh green onion stalks laid evenly beside the broccoli, a small white bowl with dark soy sauce, another small white bowl with golden olive oil, a small white bowl of tapioca starch powder, two small white bowls—one filled with clear water, one with white sesame seeds, and a pinch of vibrant red pepper flakes in a small white bowl, a neat mound of uncooked fluffy brown rice on a white ceramic plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Flank Steak: Thinly sliced flank steak cooks quickly and stays tender under pressure—just be sure to slice against the grain.
Soy Sauce or Coconut Aminos: A salty umami base that makes the sauce rich and flavorful.
Garlic and Fresh Ginger: These fresh aromatics give the sauce a vibrant, slightly spicy warmth that dried spices just can’t replicate.
Honey: Just enough sweetness to balance the soy sauce and bring that signature Mongolian beef flavor.
Cornstarch or Tapioca Starch: Used as a slurry to thicken the sauce perfectly, making it glossy and clingy.
Broccoli Florets: Added at the end to steam in the sauce, giving some fresh crunch and color contrast.
Green Onions: For garnish, adding fresh, sharp notes that brighten the dish.
Olive Oil or Sesame Oil: For searing the beef and infusing subtle nuttiness if you choose sesame.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on what I have on hand or my mood. You can scale the spice, swap your starch, or even add extra veggies to make it your own. Don’t hesitate to experiment!

Variation: I’ve swapped broccoli for snap peas or bell peppers when I want a little extra crunch and sweetness. Both work wonderfully, just steam until crisp-tender in the sauce.
Dietary Tweaks: To make it gluten-free, use tamari or coconut aminos instead of soy sauce—both add deep flavor without gluten.
Heat Factor: Add a dash of red pepper flakes or a squirt of sriracha if you like a little kick. I do this when I want some extra zing!
Rice Alternatives: Cauliflower rice is a fantastic low-carb option if you want to lighten things up.

Step-by-Step: How I Make Instant Pot Mongolian Beef Recipe

A white bowl filled with three layers: the bottom layer is white rice with a soft and fluffy texture, the middle layer consists of cooked broccoli florets in a bright green color, and the top layer features pieces of dark brown beef coated in a shiny sauce, garnished with small white sesame seeds and chopped green onions scattered evenly across the dish, the bowl is placed on a wooden board with a white marbled surface underneath, and a white cloth with black stripes is seen in the background, photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Sear the Beef

Start by slicing your flank steak thinly against the grain—this helps keep it tender after cooking. Then, turn your Instant Pot to sauté mode and heat your oil until shimmering. It’s crucial to sear the steak in batches to avoid crowding; otherwise, the beef will steam instead of getting that beautiful caramelized crust. I usually cook for just 1-2 minutes a side until nicely browned, then set the steak aside.

Step 2: Mix the Sauce

Whisk together soy sauce (or tamari), minced garlic, grated fresh ginger, and water or beef broth. This simple mix is the heart of your Mongolian sauce—fresh, flavorful, and ready to soak into the seared beef.

Step 3: Pressure Cook the Beef

Place the seared beef back in the pot and pour the sauce mixture over it. Secure the Instant Pot lid and set the valve to sealing. Pressure cook on high for 8 minutes—keep in mind it takes around 5-7 minutes to build pressure first. This step tenderizes your beef perfectly.

Step 4: Thicken the Sauce and Steam Broccoli

Once cooking finishes, do a quick release carefully. Then stir in a mixture of cornstarch and cold water (the slurry) plus honey and the broccoli florets. Hit sauté again and stir frequently so the sauce thickens and your broccoli gently steams, turning bright green and crisp-tender in about 4-6 minutes. Don’t rush this—you want a glossy, thick sauce, not watery!

Step 5: Serve It Up

Serve this beautiful Mongolian beef over your choice of quinoa, brown rice, jasmine rice, or cauliflower rice. Top with chopped green onions, a sprinkle of sesame seeds, and if you like, a little red pepper flakes or sriracha on the side for heat. You’re ready to dig in!

Top Tip

From my many attempts at this Instant Pot Mongolian Beef Recipe, these tips made all the difference between okay and outstanding results.

Don’t Skip the Sear: Taking a few extra minutes to brown the steak creates caramelized flavor that deepens the entire dish.
Slice Thin, Against the Grain: This simple trick keeps the beef tender and easy to chew—especially important for flank steak.
Slurry Magic: Whisk cornstarch or tapioca starch with cold water before adding it—you’ll avoid clumps and achieve the perfect sauce thickness every time.
Broccoli Timing: Don’t overcook it. Just steam until bright green and crisp-tender so it still adds crunch and color.

How to Serve Instant Pot Mongolian Beef Recipe

Garnishes

I always sprinkle on chopped green onions and sesame seeds right before serving. They look beautiful and add a fresh, nutty burst. Sometimes I dust just a pinch of red pepper flakes for subtle heat or offer sriracha on the side for those who want to up the spice level.

Side Dishes

For a complete meal, I like serving this Instant Pot Mongolian Beef Recipe with steamed jasmine rice or fluffy quinoa. To keep it lighter, cauliflower rice is a winner. A simple cucumber salad or quick Asian slaw on the side adds refreshing crunch and balances the richness.

Creative Ways to Present

For special dinners, I sometimes serve the beef over a bed of spiralized veggies or alongside roasted snap peas and baby bok choy. Bowls with colorful veggies and rice make the meal feel festive and vibrant — perfect if you want to impress without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The beef and sauce actually taste even better the next day after the flavors have mingled. Just be sure to keep the broccoli on the side if you want it to stay crisp longer.

Freezing

This recipe freezes well, but I recommend freezing the beef and sauce separately from the broccoli if possible. Frozen in portions, it reheats nicely for a quick lunch or dinner—just thaw overnight in the fridge and warm through on the stove or microwave.

Reheating

I reheat leftovers gently in a skillet over medium heat with a splash of water or broth to prevent drying out. Stir frequently until warmed through and glossy again. If the sauce has thickened too much, a little extra water helps loosen it perfectly.

Frequently Asked Questions:

Can I use other cuts of beef in this Instant Pot Mongolian Beef Recipe?

Flank steak is ideal because it’s lean and cooks quickly, but you can use sirloin or skirt steak if thinly sliced. Avoid tougher cuts unless you cook longer, as the texture can suffer in a quick pressure cook.

How do I prevent the beef from overcooking in the Instant Pot?

Slicing the beef thinly and searing it beforehand helps keep it tender. The 8-minute pressure cook on high is just enough to tenderize flank steak without overcooking, so follow recipe times closely and avoid longer pressure cooking.

Can I make this Instant Pot Mongolian Beef Recipe gluten-free?

Yes! Use tamari or coconut aminos instead of soy sauce to make the dish gluten-free. Just make sure to double-check your other ingredients for hidden gluten sources.

What’s the best way to thicken the Mongolian beef sauce?

The best way is to whisk cornstarch or tapioca starch with cold water into a slurry before adding it to the hot sauce. Stirring constantly after adding helps avoid lumps, and the sauce thickens quickly to a shiny, clingy consistency.

Final Thoughts

This Instant Pot Mongolian Beef Recipe quickly became a favorite in my household because it combines ease and restaurant-style flavor without the fuss. It's the kind of dinner you can pull together even on the busiest nights and still impress everyone at the table. Give it a try, tweak it your way, and you might just find yourself making it week after week—just like I do!