Description
Instant Pot Mongolian Beef is a delicious and quick recipe that delivers tender, flavorful flank steak coated in a savory, slightly sweet sauce with fresh garlic, ginger, and broccoli. Ready in just 30 minutes, it's a perfect homemade alternative to takeout, served over your choice of rice or quinoa.
Ingredients
Scale
Protein
- 1 1/2 pounds flank steak
Sauce
- 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 tablespoons cold water (for slurry)
Vegetables
- 2 cups broccoli florets, chopped small
- 4 stalks green onions
Other
- 2 cups uncooked quinoa, white rice, jasmine rice, cauliflower rice, or brown rice for serving
- 1-2 tablespoons olive oil or sesame oil
- Sesame seeds, red pepper flakes, or sriracha sauce (optional, for topping)
Instructions
- Cook the base: Prepare the quinoa, brown rice, or your chosen rice alternative according to package instructions. Set aside once cooked.
- Prep the steak: Slice the flank steak thinly against the grain to ensure tenderness. Set aside.
- Sear the steak: Turn the Instant Pot to sauté mode and add 1-2 tablespoons of olive or sesame oil. When hot and shimmering, sear the steak in 2-3 batches for 1-2 minutes per side, avoiding overcrowding to prevent steaming.
- Make the sauce mixture: While searing, whisk together soy sauce (or alternative), minced garlic, grated ginger, and water (or beef broth).
- Pressure cook: After browning the steak, cancel sauté mode and pour the sauce mixture over the meat. Lock the lid and set the pressure valve to sealed. Cook on high pressure for 8 minutes. It will take approximately 5-7 minutes to reach pressure before the countdown begins.
- Prepare the thickening slurry: In a small bowl, whisk tapioca starch or cornstarch with 2 tablespoons of cold water.
- Release pressure: When cooking finishes, carefully quick release the pressure by turning the valve to venting. Use a dish towel to control steam and protect your cabinets.
- Thicken the sauce and add vegetables: Remove the lid, add the cornstarch slurry, honey, and chopped broccoli. Set the Instant Pot back to sauté and stir frequently until the sauce thickens and broccoli is steamed through, about 4-6 minutes. Close the lid for a few minutes if needed to steam broccoli fully. Add additional slurry if thicker sauce is desired, cooking for another minute.
- Serve: Spoon the Mongolian beef and sauce over the cooked rice or quinoa. Garnish with chopped green onions, sesame seeds, and optional red pepper flakes or sriracha.
Notes
- Sear first: Caramelized browned bits from searing add deep, rich flavor.
- Slice thin: Thin slices help keep beef tender.
- Use fresh garlic and ginger: This brings vibrant freshness to the sauce.
- Don’t skip the slurry: Mixing starch with cold water perfectly thickens the sauce.
- Steam broccoli just until bright green: Keeps it crisp-tender and flavorful.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
