There’s something so comforting about a rich, saucy beef dish bursting with flavor—and that’s exactly why this Instant Pot Mongolian Beef Recipe has become a go-to in my kitchen. It’s fast, tender, and packed with those classic sweet and savory notes that make takeout tempting but homemade way better.

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

I love this recipe because it takes a dish that usually feels complicated and time-consuming and turns it into a weeknight winner. The Instant Pot does most of the work, and the flavors come together beautifully every time. You’ll find yourself reaching for it again and again.

Speedy and Easy: You get rich, hearty Mongolian beef in under 30 minutes with minimal hands-on time.
Super Tender Beef: Searing the flank steak first and pressure cooking locks in flavor and tenderness perfectly.
Customizable Ingredients: You can swap rice types or even use cauliflower rice to suit your tastes or dietary needs.
Fresh, Bright Flavors: Fresh garlic, ginger, and green onions elevate this dish beyond takeout with vibrant, authentic notes.

Ingredients & Why They Work

Each component in this Instant Pot Mongolian Beef Recipe plays a part in balancing sweet, salty, and savory flavors. Plus, the fresh aromatics and starch help build that irresistible sauce. Here’s why I pick the ingredients I do:

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 for quick cooking and tenderness; searing adds caramelized flavor.
Low-Sodium Soy Sauce (or Tamari/Coconut Aminos): A salty umami base that keeps the sauce balanced without overpowering.
Garlic and Fresh Ginger: These fresh aromatics bring brightness and zing to every bite.
Honey: Adds the perfect touch of sweetness to counter the soy sauce’s saltiness.
Tapioca or Cornstarch: Thickens the sauce so it clings beautifully to the beef and broccoli.
Broccoli Florets: Adds freshness, color, and a crisp-tender crunch that contrasts so well with the rich beef.
Green Onions: A fresh finish that adds mild onion flavor and a bit of crunch.
Olive or Sesame Oil: For searing the steak and adding subtle nutty flavor.
Water or Beef Broth: Helps create the cooking liquid base that melds all the flavors.

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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

One of my favorite things about this Instant Pot Mongolian Beef Recipe is how easy it is to tweak it to your liking. Whether you like it spicy, sweeter, or greener, you can make it your own without missing a beat.

Spicy Kick: I sometimes add a dash of sriracha or red pepper flakes at the end for a little heat that wakes up all the flavors.
Veggie Boost: Feel free to swap or add more veggies like snap peas, bell peppers, or mushrooms — they steam beautifully with the beef.
Carb Swap: I love serving it over quinoa for a nutrient boost, but jasmine or brown rice works just as well (and comfortingly familiar!).
Make it Gluten-Free: Using tamari instead of soy sauce keeps it gluten-free without sacrificing flavor.

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 for Maximum Flavor

First, I slice the flank steak thinly against the grain—it’s key for tenderness. Then, heating the Instant Pot on sauté with a splash of oil, I sear the beef in batches, making sure not to crowd the pot. This browns the meat beautifully, creating those caramelized bits that add depth to the sauce. Pro tip: don’t rush this step—it’s where the magic starts!

Step 2: Add Aromatics and Pressure Cook

While searing, I whisk together soy sauce, minced garlic, ginger, and water. Pouring this over the browned beef, I seal the pot and pressure cook on high for 8 minutes. It takes a few minutes to come to pressure, so you’ve got about 13-15 minutes total for this stage—pretty fast for such flavorful beef!

Step 3: Thickening the Sauce and Steaming Broccoli

Once cooking’s done, I quick-release the pressure carefully. Then, I stir in the cornstarch slurry, honey, and broccoli, hitting sauté mode again. Stirring frequently for a few minutes thickens the sauce perfectly while steaming the broccoli just until it’s bright green and crisp-tender. If you like your sauce thicker, I often add an extra slurry trickle—it’s easy to adjust here.

Step 4: Serve and Garnish

Finally, I serve the beef and broccoli over whatever grain or rice I’m feeling that day, then sprinkle with sliced green onions and sesame seeds. Sometimes I add a few red pepper flakes or a drizzle of sriracha for fun. This is where it all comes together—rich, saucy, fresh, and irresistible.

Top Tip

My kitchen experiments taught me treating the sear as non-negotiable. That caramelization transforms the dish from “just okay” to “wow, restaurant quality.” Also, adding fresh garlic and ginger makes the sauce sing—don't rely on powders here.

Sear in Batches: Overcrowding traps steam and prevents browning, so give the beef room to crisp up.
Make the Slurry Fresh: Mixing cornstarch or tapioca starch with cold water right before thickening avoids lumps.
Broccoli Timing: Don't rush the broccoli cooking—it should be just right: tender but still bright green and a bit crunchy.
Quick Pressure Release Safeguard: I always cover the valve with a towel and stand back to avoid steam burns and kitchen mess.

How to Serve Instant Pot Mongolian Beef Recipe

Garnishes

I personally love topping this dish with fresh green onions and a sprinkle of toasted sesame seeds. It gives a nice crunch and a subtle nuttiness. For extra flavor, I sometimes add red pepper flakes or a light drizzle of sriracha for just the right zing.

Side Dishes

This Mongolian beef pairs beautifully with fluffy jasmine rice, nutty quinoa, or even cauliflower rice for a lighter option. I’ve also served it alongside simple steamed greens or a crisp cucumber salad to balance its richness.

Creative Ways to Present

For dinner parties, I like plating the beef over a bed of sticky rice with extra broccoli florets arranged around. A small dish of chili garlic sauce on the side amps up flavor and makes the dish feel special, without much effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. The sauce tends to thicken, so before reheating, I stir in a splash of water or broth to bring it back to that lovely saucy consistency.

Freezing

This recipe freezes well! Just cool completely, portion it, and freeze in freezer-safe containers. When ready, thaw overnight in the fridge and reheat gently on the stove or microwave to keep the beef tender.

Reheating

Reheat on low heat in a skillet with a splash of water or broth, stirring often. This prevents drying out and helps the sauce loosen back up. It’s even great a day or two later!

Frequently Asked Questions:

Can I use a different cut of beef for Instant Pot Mongolian Beef Recipe?

While flank steak is ideal because it cooks quickly and stays tender, you can use skirt steak or sirloin. Just be sure to slice it thinly against the grain for the best texture.

How do I prevent the beef from becoming tough in the Instant Pot?

Searing the steak before pressure cooking and slicing it thinly against the grain help keep it tender. Also, sticking to the recommended cooking time avoids overcooking the meat.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free tamari or coconut aminos instead of soy sauce. Make sure the cornstarch or tapioca starch you use is gluten-free as well.

What can I serve with Instant Pot Mongolian Beef?

It goes great with steamed jasmine rice, brown rice, quinoa, or even cauliflower rice. For extra veggies, steamed broccoli or a simple green salad are perfect sides.

Final Thoughts

This Instant Pot Mongolian Beef Recipe feels like a cozy dinner with friends—warm, satisfying, and full of flavor—except you get it on the table in no time. It’s a dish I keep coming back to, especially when I want that special homemade touch that rivals any takeout. Trust me, once you try it, it’ll become a staple in your recipe rotation too.