Instant Pot Mongolian Beef
After all this time, I still love my Instant Pot and I still use it on a weekly basis. Sometimes even twice or three times in a week. By this point I think I can call myself an Instant Pot pro! It’s incredible for soups, curry, and this ultra tender Mongolian Beef. Mongolian Beef is one of my favorite take-out dishes, but I no longer go out to restaurants for it. I make it myself at home! It’s really easy and tastes so much better. This sauce has been carefully tried and tested to create perfect flavors. The balance of sweetness from the brown sugar with tangy rice vinegar, fresh garlic and ginger, and a hint of heat. You won’t believe what’s come out of your kitchen!
How to Make Instant Pot Mongolian Beef
Tips for Making the Best Instant Pot Mongolian Beef:
Use the right cut of beef. Typically Mongolian beef is made with flank steak, but top round beef can also be used. To slice it easier, place the beef in the freezer for about 20 minutes before slicing. This will make it so much easier to slice it as thinly as possible. Always slice the beef against the grain. Make sure to toss the beef with cornstarch before cooking and let it sit for 5 minutes before searing. This is known as velveting and you’ll end up with very tender meat. Do not use flour; the results will not be the same. When searing the beef, do not overcrowd the pan. Do it in batches. If you add too much beef to the pan, you will not sear the meat. It will steam it instead. This step can also be done separately from the Instant Pot in a skillet if preferred.
Can I Use Chicken Instead of Beef?
This recipe will be fantastic with chicken! You can use thin slices of either chicken thigh or breast depending on what you like better. You can also try it out with thinly sliced pork loin! Placing these meats in the freezer for 20 minutes, like the beef, will help you cut them nice and thin.
Can You Make Mongolian Beef in the Slow Cooker?
This recipe will work very well in your slow cooker because you’ll get the same ultra-tender pieces of meat. Sear the meat in a skillet; the sear imparts so much incredible flavor and is a step I wouldn’t skip. Add the seared beef and prepared sauce to your slow cooker, give it all a good stir, and cover. Cook for 4-5 hours on low or 2-3 hours on high.
What to Serve with Mongolian Beef
Rice- brown or white will work. I love to use basmati or jasmine. Steamed vegetables. Noodles- try out soba, udon, ramen, or rice noodles.
How to Store Mongolian Beef
Store this Mongolian Beef in an airtight container in the fridge for 3-4 days. You can either reheat it in the microwave, or use a skillet over medium heat. If you’re using the skillet method, feel free to add a splash of water or broth to thin out the sauce if it cooks off too much during the reheating process.
How to Freeze Mongolian Beef
Store in an airtight container to freeze. You can also split it up into individual portions to make thawing easier. It will last 3-4 months frozen. Reheat either in the microwave, or in a skillet over medium heat.
Looking for More Instant Pot Recipes? Try These:
Butter Chicken General Tso’s Chicken Chicken Tikka Masala Beef Stroganoff Chicken Shawarma
