Instant Pot Mongolian Beef

This quick Instant Pot meal is a breeze to make, plus it has the ideal balance of sweet, salty, and umami flavors.

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Although this simple stir-fry dish might seem like it’s from Mongolia, it’s actually not traditionally Mongolian. Instead, it’s a Chinese-American dish, having originated in Taiwan and now become a staple at Chinese restaurants in the US. Typically made in a wok, this recipe calls for the use of an Instant Pot, which will not only make the steps easier but also cut the overall time. The lean flank steak beef is tender, juicy, and coated in a rich sauce made with a few pantry staple items.

If you’re looking for an easy weeknight dinner with minimal thought and time put into it, reach for this recipe. It’s slightly sweet, perfectly umami, and just the right amount of savory. Serve it poured over a bed of rice with steamed broccoli on the side, and you’ll have an easy, tasty dish that the whole family will enjoy.

Is Instant Pot Mongolian Beef Healthy?

Thanks to the naturally lean cut of flank steak, this savory dish has plenty of protein with fairly minimal fat. There is some added sugar, as well as quite a high level of sodium, but this dish is fine to eat in moderation. You can lower the sodium level by swapping the low-sodium soy sauce for coconut aminos, and you can reduce the amount of sugar if it concerns you. Serve it over a bed of quinoa if you want to up the quality of carbs (and add in extra protein!), and add a side of vegetables if you need some extra fiber and color in your diet.

What Kind of Meat Can I Use?

This recipe calls for flank steak, thinly sliced. The result is a mouthwatering dish with tender meat that’ll practically fall apart in your mouth. While flank steak is certainly the best cut for this dish (and, really, what makes this dish what it is), you can opt for other cuts or even other meats. Chicken and pork, or a wild game meat such as moose or deer would make for an unexpected (and unusual!) twist on this popular dish.

FAQs & Tips

How Do I Store Leftovers?

Once cooled, store any leftover Mongolian beef in an airtight container and pop it in the fridge for 3 to 4 days. Additionally, you can freeze leftovers for up to 3 months.

Can I Prep This Ahead?

Yes. If you’d like to marinate the flank steak ahead of time, you can make the sauce in a bowl with a cover, add the meat, and allow it to marinate for a few hours (or even overnight).

What Other Spices and Herbs Can I Add?

If you want additional flavor in this recipe, toss a pinch of crushed red pepper flakes into the sauce. More will of course result in a spicier bite, which will be offset by the bed of rice should you serve it with that. On the other hand, using pure maple syrup in place of the brown sugar will result in a richer, smoother sweet taste that’ll balance out the savory flavors present in the meat and other sauce ingredients.

Serving Suggestions

Mongolian beef is a favorite when served over a bed of steamed rice. Less traditionally, try it served alongside Quinoa Fried Rice. If you’d like some vegetable options, go for a side of Air-Fryer Asparagus, Roasted Tomatoes (they’ll taste lovely spooned over the top of the Mongolian beef as a sort of garnish!), or a simple Tossed Salad if you want something light and bright on the side.