Description
Instant Pot Mongolian Beef is a quick and delicious recipe that delivers better-than-takeout flavors in just 30 minutes. This savory dish features tender flank steak cooked in a flavorful soy-ginger-garlic sauce, served with crisp-tender broccoli and your choice of rice or quinoa. Perfect for a satisfying and easy weeknight meal.
Ingredients
Scale
Main Ingredients
- 2 cups uncooked quinoa, white rice, jasmine rice, cauliflower rice, or brown rice for serving
- 1-2 Tablespoons olive oil or sesame oil
- 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 to top
Instructions
- Cook the grain: Prepare the brown rice or quinoa according to the package instructions, then set it aside to keep warm.
- Prepare the beef: Slice the flank steak into thin pieces against the grain to ensure tenderness and set aside.
- Sear the beef: Turn the Instant Pot to the sauté setting and heat olive or sesame oil. In 2-3 batches, sear the steak pieces for 1-2 minutes per side until browned without overcrowding to avoid steaming.
- Make the sauce: While searing, whisk together the soy sauce or coconut aminos, minced garlic, grated ginger, and water to make the flavorful sauce.
- Pressure cook the beef: Cancel the sauté function, pour the sauce over the seared beef, lock the lid, and seal the pressure valve. Cook on high pressure for 8 minutes, allowing 5-7 minutes to reach pressure.
- Prepare the slurry: While beef cooks, whisk together the cornstarch or tapioca starch with 2 tablespoons cold water to thicken the sauce later.
- Release pressure: After cooking, carefully quick-release the pressure by turning the valve to venting, using a dish towel to protect from steam.
- Thicken the sauce and add broccoli: Remove the lid, add the slurry, honey, and broccoli to the pot. Turn on the sauté mode again and stir frequently until the sauce thickens. Cover the pot and let the broccoli steam for 4-6 minutes until crisp-tender. Add more slurry if a thicker sauce is desired.
- Serve: Plate the Mongolian beef and broccoli over cooked rice or quinoa. Garnish with sliced green onions, sesame seeds, and optional red pepper flakes or sriracha sauce for heat.
Notes
- Sear the steak first to develop rich caramelized flavors in the dish.
- Slice the flank steak thinly against the grain to keep the beef tender and prevent chewiness.
- Use fresh garlic and ginger for a brighter, more vibrant sauce flavor.
- Don’t skip making the cornstarch slurry; it thickens the sauce perfectly.
- Steam the broccoli just until it turns a bright green for a crisp yet tender texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
