There’s something so satisfying about a dish that comes together quickly but tastes like a slow-cooked masterpiece. That’s exactly what you get with this Instant Pot Mongolian Beef with Broccoli Recipe—a perfect balance of tender beef, fresh broccoli, and that deeply savory sauce that makes your kitchen smell amazing.

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 with Broccoli Recipe
Top Tip
How to Serve Instant Pot Mongolian Beef with Broccoli Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Instant Pot Mongolian Beef with Broccoli Recipe

Why You'll Love This Recipe

I make this Instant Pot Mongolian Beef with Broccoli Recipe regularly because it delivers restaurant-quality flavor without the wait. I love how the Instant Pot locks in all those incredible umami notes from the soy sauce and garlic while cooking the beef so tender it practically melts in your mouth!

Speedy comfort food: Ready in about 30 minutes, it’s a weeknight winner when time is tight.
Perfectly tender beef: Searing the flank steak first keeps it juicy and flavorful.
Broccoli that keeps its crunch: Steaming broccoli just right ensures it’s fresh and bright, not mushy.
Customizable and forgiving: Easy to adapt to your taste—add heat, swap rice for quinoa, or go gluten-free with tamari.

Ingredients & Why They Work

Each ingredient in this Instant Pot Mongolian Beef with Broccoli Recipe plays a special role. From the tender flank steak that soaks up sauce beautifully to the fresh garlic and ginger that brighten every bite, it’s all about balancing flavors and textures. When shopping, go for fresh ginger and quality soy sauce or tamari—it really elevates the final dish.

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: Thin-slicing against the grain ensures tender, easy-to-chew beef.
Low-sodium soy sauce (or tamari): Adds the savory base without overpowering saltiness.
Fresh garlic: Brings a punch of aromatic flavor that’s essential to Mongolian beef.
Fresh ginger root: Adds a subtle zing that brightens the sauce.
Honey: Balances the savory with a hint of sweetness, making the sauce glossy and delicious.
Tapioca starch or cornstarch: Thickens the sauce to that perfect clingy texture.
Broccoli florets: Chopped small to cook quickly and retain crunch.
Green onions: Fresh garnish that adds bite and a splash of color.
Olive or sesame oil: For searing, and sesame oil adds that subtle nutty aroma if you want to get fancy.
Water or beef broth: Keeps the meat juicy and infuses extra flavor during pressure cooking.

📝

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 the best parts about this recipe is how easy it is to tweak. I often change things up depending on what’s in my fridge or how spicy I’m feeling. You should definitely make it your own—it’s forgiving and flexible.

Variation: I sometimes swap flank steak for sirloin if that’s what I have on hand—just slice thin and adjust cooking time slightly for tenderness.
Spice it up: Adding red pepper flakes or a drizzle of sriracha at the end gives a nice kick that I personally love.
Grain swap: Feel free to serve this over cauliflower rice for a lighter, low-carb option.
Extra veggies: Toss in sliced bell peppers or snap peas for crunch and color—just add them in with the broccoli in the last step.

Step-by-Step: How I Make Instant Pot Mongolian Beef with Broccoli 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 & Sear the Steak

First, I slice the flank steak thinly against the grain. This is key for tenderness—take your time here! Then, heat olive or sesame oil in your Instant Pot using the sauté setting until shimmering. Work in batches to sear the beef for about 1-2 minutes per side without crowding the pot, or else it will steam instead of brown. Those browned bits? They’re pure flavor gold that make the sauce so rich.

Step 2: Combine Sauce & Pressure Cook

While the beef is getting its golden color, whisk together the soy sauce (or tamari), minced garlic, grated ginger, and water. Once your steak is seared, pour this mixture right over it. Seal the lid, make sure the valve’s set to sealing, and pressure cook on high for 8 minutes. The pot will take a few minutes to come to pressure, so grab a quick drink while you wait!

Step 3: Add Broccoli & Thicken Sauce

Once the cooking cycle ends, do a quick release carefully—pro tip: I cover the vent with a dish towel to limit the steam noise and avoid cabinet damage. Remove the lid, then whisk honey with tapioca starch (or cornstarch) and cold water, then stir this slurry and broccoli into the pot. Hit sauté again, stirring often, until the sauce thickens and the broccoli is bright green and just tender, about 4-6 minutes. If you want a thicker glaze, I sometimes add a second slurry and cook it for an extra minute.

Step 4: Serve & Garnish

Spoon this luscious Mongolian beef and broccoli over your choice of cooked rice, quinoa, or cauliflower rice. I always top mine with sliced green onions and a sprinkle of toasted sesame seeds. If I’m feeling fancy, a dash of red pepper flakes or a little sriracha brings it all together perfectly.

Top Tip

After making this recipe a bunch, I found a few little tricks that really make the difference between good and truly delicious Instant Pot Mongolian Beef with Broccoli.

Sear in batches: Don’t rush this step by crowding the pot—it prevents browning and leaves the beef bland.
Slice against the grain: This simple tip keeps your beef tender and easier to chew, no matter the cut.
Don’t skip the slurry: Mixing starch with cold water before adding it thickens the sauce smoothly and stops lumps.
Steam broccoli just right: Overcooking turns it mushy; I aim for bright green and crisp-tender every time.

How to Serve Instant Pot Mongolian Beef with Broccoli Recipe

Garnishes

I’m a sucker for simple garnishes that add texture and pop. For this dish, I always sprinkle on roasted sesame seeds for nuttiness and crunch. Freshly sliced green onions add a mild sharpness and a touch of color. When I want to amp up the heat, a few red pepper flakes or a drizzle of sriracha sauce does the trick beautifully.

Side Dishes

I love serving this Instant Pot Mongolian Beef with Broccoli Recipe over steamed brown rice for an earthy balance, though jasmine rice’s floral aroma is a lovely alternative. Quinoa works nicely too if you’re aiming for something a little nuttier and protein-packed. On the side, a light cucumber salad or steamed edamame pairs wonderfully to keep things fresh and balanced.

Creative Ways to Present

For special dinners, I’ve plated this dish in shallow bowls topped with a nest of crispy fried shallots or thinly sliced radishes for crunch and color contrast. You could also serve it family-style on a large platter garnished with fresh cilantro and chopped peanuts for an added texture layer that impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The beef holds its tenderness nicely, and the sauce gets even richer overnight. Just make sure to keep the broccoli slightly separated if you want to avoid it becoming too soft.

Freezing

This recipe freezes pretty well, although I recommend freezing the beef and sauce separately from the broccoli if possible. Broccoli texture can suffer when frozen, so I like to add fresh steamed broccoli after thawing and reheating the beef.

Reheating

I reheat leftovers gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if it’s thickened too much. This method keeps the beef juicy and the sauce silky. If you’re in a hurry, microwaving works fine but stir halfway through to heat evenly.

Frequently Asked Questions:

Can I use a different cut of beef for this recipe?

Yes! While flank steak is ideal because it’s lean and tender when sliced thin against the grain, you can also use skirt steak or sirloin. Just adjust your cooking time and slicing to keep the beef tender.

Do I have to use an Instant Pot for this recipe?

The Instant Pot makes this Mongolian beef super quick and tender, but you can adapt the recipe for a stovetop if you prefer. Sear the beef in a pan, then simmer the sauce and beef on low heat until tender and sauce thickens.

Can I make this recipe gluten-free?

Absolutely! Use tamari or coconut aminos instead of regular soy sauce to keep it gluten-free. Make sure your starch (tapioca or cornstarch) is gluten-free as well.

How do I prevent the broccoli from getting mushy?

Add the broccoli at the last stage and lightly steam it in the Instant Pot for just 4-6 minutes while thickening the sauce. This keeps it bright green and crisp-tender rather than overcooked and mushy.

Final Thoughts

This Instant Pot Mongolian Beef with Broccoli Recipe is one of those dishes I always circle back to because it checks all the boxes—fast, flavorful, and downright comforting. I hope it becomes one of your go-to weeknight meals, too. Give it a try, tweak it to your liking, and enjoy every savory, saucy bite!