Instant Pot Mongolian Beef

 

Instant Pot Mongolian Beef– This is the answer to the recipe that you have been looking for. If you love PF Changs Mongolian Beef, it tastes almost the same! Tender and juicy pieces of meat, and ready in minutes with the help of your Instant Pot.

My husband absolutely loves Chinese food, and I think when I was dating him, he had Chinese food every night. While I like Chinese food too, it’s not too good for the waistline or the pocketbook.

So, I started experimenting with making Instant Pot Chinese food because it’s so much better and healthier homemade. One of my children’s favorite things at the Chinese restaurant is Mongolian Beef Dish, so I tweaked a few recipes I found on the web and came up with this. I hope you try it and enjoy it because it tastes perfect!

Instant Pot Mongolian Beef

Ingredients:

• Flank Steak, Sliced
• Brown Sugar
• Soy Sauce
• Fresh Garlic Cloves
• Water
• Salt
• Black Pepper
• Cornstarch
• Sesame Oil
• Optional: Green Onions For Serving

How to Make Instant Pot Mongolian Beef

1. Cut the flank steak into 1-inch strips.
2. Plugin the Instant Pot and press the saute button.
3. Add the oil, steak, garlic, salt, and pepper.
4. Then place the soy sauce, brown sugar, and water.
5. Mix all together
6. Then place the lid on, press the manual button, and adjust the time to 10 minutes.
7. When the beeper goes off, do a quick release.
8. After press the saute button, which will let the sauce thicken, it should only take about 3 to 4 minutes.
9. If you want to thicken the sauce, add 2 tablespoons of cornstarch and 2 tablespoons of water to a small bowl, mix well, and then mix in with the sauce.
10. Plate, serve, and enjoy!

Pro Tips for Making the Best Instant Pot Mongolian Beef

• If you want the same juicy meat, use flank steak. Although you can not find flank steak at your grocery store, you can subisute top round beef.
• I freeze my flank steak for about 20 minutes before slicing it into pieces; it makes it easier to cut.
• If you want a thicker sauce, make a cornstarch slurry, which is equal parts of water and cornstarch, but make sure to mix it before adding it to this sauce. Keep on stirring until the sauce is thickened.

Can I Use Chicken Instead of Beef?

Yes. Although this dish is typically made with beef, if you would like to substitute chicken, that would be fine. Follow the recipe the same; the cooking time will not change.

Can You Make Mongolian Beef in the Slow Cooker?

This is a great recipe for the slow cooker, and the meat comes out extra tender. To make this dish in the slow cooker, you would have to use a skillet before adding the ingredients to the slow cooker. So use a skillet, and fry up your meat before you add it to the slow cooker. Set the crockpot to 4-5 for slow or 2-3 on high.

How to Store Mongolian Beef

If you have any leftovers, let them cool to room temperature, place them into an airtight container, and place them in the refrigerator.

To reheat Mongolian Beef, place your leftovers on a microwave plate and heat them until the Mongolian beef is hot.

How to Freeze Mongolian Beef

If you would like to make this ahead of time, and then freeze. Make this meal as directed, let it cool to room temperature, and then place it into a freezer-safe container.

Place the container into the freezer; it will last about 1 to 2 months.

To reheat from frozen, take the container out of the freezer, place it into the refrigerator overnight, and then heat up in the microwave until hot.

What To Serve Mongolian Beef With

The classic dish to serve this over is Jasmine Rice, prepared with such ease in the Instant Pot.

SOME HELPFUL PRODUCTS USE IN MAKING THIS RECIPE–

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