There's something incredibly satisfying about a homemade sauce that clings perfectly to tender beef, and that’s exactly what you get with this Instant Pot Mongolian Beef Recipe. It’s quick, packed full of flavor, and super comforting — a total win for busy weeknights or anytime you want takeout vibes without leaving the house.

The image shows a white plate filled with dark brown beef strips covered in a thick, shiny sauce. The beef pieces are soaked in the sauce and appear tender and moist. Small pieces of bright green chopped spring onions are sprinkled evenly over the beef, adding a pop of color. The plate is placed on a white marbled surface. In the top left corner, a partial view of a white bowl filled with white rice is visible, with 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 Recipe
Top Tip
How to Serve Instant Pot Mongolian Beef Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Instant Pot Mongolian Beef Recipe

Why You'll Love This Recipe

This Instant Pot Mongolian Beef Recipe has become one of my go-to dishes because it brings that rich, sweet-savory flavor with zero fuss. The Instant Pot caramelizes the beef beautifully and makes it tender in a flash — way quicker than traditional methods.

Speedy and Easy: You’ll have dinner on the table in about 30 minutes, making it perfect for busy days.
Flavor Explosion: The combination of fresh garlic, ginger, honey, and soy sauce creates a sauce that's balanced and irresistible.
Versatile Ingredients: You can serve it with rice, quinoa, or even cauliflower rice — whatever you have on hand.
Healthy-ish Comfort Food: With lean flank steak and fresh broccoli, this feels indulgent but isn’t a total cheat.

Ingredients & Why They Work

This recipe brings together simple, fresh ingredients that pack a ton of flavor and come together effortlessly in your Instant Pot. Each one plays a role in building that signature Mongolian beef taste, while keeping the dish balanced and easy to prep.

Flat lay of fresh flank steak cut into thin slices, small white ceramic bowl with minced fresh garlic cloves, small white ceramic bowl with freshly grated ginger root, a few florets of bright green broccoli, four fresh green onion stalks, a small white ceramic bowl of dark low-sodium soy sauce, small white ceramic bowl with golden honey, small white ceramic bowl with white tapioca starch powder, small white ceramic bowl with clear water, a few sesame seeds scattered on the white surface, a few red pepper flakes scattered on the white surface, all ingredients arranged symmetrically with perfect natural freshness, 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: Thinly sliced against the grain to ensure tenderness and quick cooking.
Soy Sauce (or Tamari, Coconut Aminos): Gives that signature salty umami flavor without overpowering the dish.
Garlic & Fresh Ginger: These fresh aromatics brighten the sauce and give it a punchy, vibrant taste you can't beat.
Honey: Balances the saltiness with gentle sweetness and helps thicken the sauce.
Broccoli Florets: Added at the end to keep them bright and crisp-tender, adding color and nutrition.
Tapioca or Cornstarch: Mixed with water to create a slurry that thickens the sauce beautifully without clumping.
Olive or Sesame Oil: For searing the steak and adding a subtle nuttiness if you go with sesame.
Water or Beef Broth: Adds moisture for pressure cooking and deepens flavor if you choose broth.
Green Onions & Sesame Seeds (Optional): Perfect for finishing touches, adding freshness and a mild crunch.

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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 things I love most about this Instant Pot Mongolian Beef Recipe is how easy it is to tweak based on what you’ve got in the pantry or your taste preferences. Don't be afraid to make it your own!

Spicy Kick: I like adding a splash of sriracha or some red pepper flakes on top when serving for a nice heat boost that wakes up the flavors.
Vegetable Swaps: Feel free to swap broccoli for snap peas or bell peppers if that’s what you have — just add them towards the end of cooking so they stay crisp.
Rice Alternatives: Quinoa or cauliflower rice both soak up the sauce beautifully and add a different texture to keep things interesting.
Make It Gluten-Free: Just swap soy sauce for tamari or coconut aminos, and you’re good to go without sacrificing taste.

Step-by-Step: How I Make Instant Pot Mongolian Beef Recipe

A dish in a white bowl shows three layers: the bottom layer is white steamed rice that fills the bowl. On top, there is a layer of dark brown cooked beef pieces and green broccoli florets mixed evenly. The beef and broccoli are glazed with a shiny sauce, sprinkled with white sesame seeds, and small slices of fresh green onion are scattered over the top. The bowl sits on a wooden board with a white marbled surface around it, and a white cloth with black stripes is placed nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Sear the Beef for Flavor

After slicing your flank steak thinly against the grain — this is key for tenderness — I turn the Instant Pot to sauté and heat a tablespoon or two of oil until shimmering. I work in small batches to sear the beef quickly on each side, about 1-2 minutes. Don’t overcrowd the pot or you’ll steam rather than get that nice caramelized crust that amps up the flavor.

Step 2: Add the Sauce and Pressure Cook

While the beef is searing, whisk together soy sauce (or coconut aminos), garlic, ginger, and water (or broth) to form your sauce. Once all the beef is browned, pour that liquid over it, cancel the sauté mode, then lock the lid. Make sure the valve is sealed, then pressure cook on high for 8 minutes. It takes about 5-7 minutes to reach pressure, so grab a quick moment to breathe!

Step 3: Thicken the Sauce and Add Broccoli

After you quick-release the pressure (careful with the steam—sometimes I place a dish towel over the vent to protect my cabinets), whisk together the tapioca or cornstarch with cold water to make a slurry. Add this to the pot along with honey and broccoli florets. Switch back to sauté and stir frequently until the sauce thickens and the broccoli is steamed but still crisp-tender — about 4-6 minutes. If you want the sauce thicker, just mix more slurry and cook a little longer.

Step 4: Serve and Garnish

Spoon your Mongolian beef generously over cooked brown rice, white rice, or any grain you like. Top with green onions, sesame seeds, and, if you’re feeling bold, a sprinkle of red pepper flakes or a drizzle of sriracha.

Top Tip

From my own kitchen mishaps and successes, I’ve learned a few things that really make this dish sing every time:

Sear the Beef Properly: Taking the time to sear the beef in batches locks in flavor and texture — skip this and it won’t taste quite as good.
Slice Against the Grain: Cutting the flank steak thin and against the grain keeps every bite tender rather than tough.
Don’t Skip the Slurry: The cornstarch or tapioca water mix is what turns the sauce into that glossy richness we all crave. Add it slowly to control thickness.
Steam Broccoli Just Right: I learned the hard way that overcooked broccoli gets mushy and dull — aim for bright green and slightly crisp.

How to Serve Instant Pot Mongolian Beef Recipe

Garnishes

I always finish my Mongolian beef with a handful of sliced green onions and a sprinkle of toasted sesame seeds. They add fresh pops of flavor and a nice crunch. If I’m in the mood for heat, a few red pepper flakes or a drizzle of sriracha really jazz it up.

Side Dishes

This dish pairs beautifully with steamed jasmine rice or quinoa for a gluten-free option. I’ve even served it with cauliflower rice when I want to keep it light. For extra veggies, a simple cucumber salad or quick pickled carrots on the side help balance out the richness.

Creative Ways to Present

For special occasions, I like serving this Instant Pot Mongolian Beef Recipe in lettuce cups topped with green onions and a sprinkle of sesame seeds. It’s fun, interactive, and gives a fresh contrast to the savory beef. Another idea is plating it over a bed of fried rice with extra scallions and maybe a fried egg on top for brunch vibes.

Make Ahead and Storage

Storing Leftovers

Leftover Mongolian beef keeps really well in an airtight container in the fridge for up to 3 days. When I store it, I keep the beef and broccoli together with sauce, so everything absorbs those flavors overnight — it often tastes even better the next day!

Freezing

I’ve frozen this dish a few times with success. Just portion it into freezer-safe containers, leaving a little space for expansion. When thawed in the fridge overnight, the texture holds up well and the flavors remain rich. Just remember to reheat gently to avoid overcooking the broccoli.

Reheating

To reheat, I either warm it up in a skillet on medium-low heat to keep the sauce glossy or microwave in short bursts, stirring in between. If the sauce gets too thick after refrigeration, add a splash of water or broth to loosen it back up.

Frequently Asked Questions:

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

Yes! While flank steak is ideal for its tenderness and quick cooking, you can also use skirt steak or sirloin. Just make sure to slice it thinly against the grain to keep it tender. Avoid tougher cuts that may need longer cooking times.

How do I make this dish gluten-free?

Simply swap out the soy sauce for tamari or coconut aminos to keep it gluten-free. Both options maintain that savory umami flavor without gluten, so your dish stays delicious and safe for gluten-sensitive diets.

Can I prepare parts of this recipe ahead of time?

Absolutely! You can slice the beef and prep the sauce mix a day ahead to save time on cooking day. Just store them separately in the fridge. The broccoli is best added fresh during the final cooking stage for the best texture.

What can I use instead of rice?

Great question! While jasmine or brown rice is classic, quinoa, cauliflower rice, or even noodles make excellent bases for Mongolian beef — just choose your favorite carb or low-carb option to suit your meal.

Final Thoughts

This Instant Pot Mongolian Beef Recipe holds a special place in my weeknight dinner rotation because it’s the perfect balance of fast, flavorful, and comforting. Whenever I make it, I’m reminded how homemade doesn’t have to be complicated to be amazing. I hope you give it a try and love it just as much in your kitchen — it’s the kind of meal you’ll want to make again and again!