Go Back
–+ servings
A plate of Instant Pot Mongolian Beef on a bed of rice with scallions and rice noodles sprinkled over the top.
Print Recipe
No ratings yet

Instant Pot Mongolian Beef

A kick of fresh ginger, the sweetness of brown sugar and the salty tang of soy sauce all come together to create a complex and addictive flavor profile in this tender and juicy Instant Pot Mongolian Beef. The sharp notes from the garlic and green onions bring it all home to make this meal an instant crowd-pleaser.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Asian
Keyword: beef dinner ideas, instant pot meals, Instant Pot Mongolian beef
Servings: 6
Calories: 334kcal
Author: Jill

Equipment

  • Pressure Cooker

Ingredients

  • 2 lbs top sirloin cut into 1/4″ strips, pounded thin
  • 1 TBSP vegetable oil
  • 3 TBSP garlic minced
  • 1/2 C soy sauce
  • 1/2 C water
  • 2/3 C dark brown sugar
  • 1/2 tsp minced fresh ginger
  • 2 TBSP cornstarch
  • 3 TBSP water
  • 3 green onions sliced into 1-inch pieces
  • Rice Noodles

Instructions

  • Season the sirloin with salt and pepper. Pour the vegetable oil into the Instant Pot and set to browning.
  • When the oil starts to sizzle, brown the meat in small batches, removing each onto a plate, until every piece has been browned.
  • Add minced garlic to the pot and sauté for 1 minute. Slowly add the soy sauce, water, brown sugar, and ginger. Stir until fully combined.
  • Add the browned beef and any juices back into the Instant Pot. Set the machine to high pressure and cook for 12 minutes.
  • Combine the cornstarch and water in a bowl, then whisk until smooth. Slowly pour the cornstarch mixture into the Instant Pot, stirring constantly.
  • Set the pressure cooker to simmer and bring contents to a boil. Stir constantly until the sauce thickens.
  • Add the green onions and stir until distributed evenly. Add rice noodles on top as a garnish. Serve over rice, drizzling any remaining sauce over the top.

Notes

  • To Store: Let cool to room temperature and refrigerate in an airtight container for up to 4 days.
  • To Freeze: Freeze in a double-lock freezer bag or an airtight container for up to 3 months. Let thaw in the fridge overnight.
  • To Reheat: Microwave until warmed through or refresh on the stovetop before serving. 

Nutrition

Calories: 334kcal | Carbohydrates: 29g | Protein: 36g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 1174mg | Potassium: 645mg | Sugar: 24g | Vitamin A: 60IU | Vitamin C: 2.4mg | Calcium: 69mg | Iron: 3.2mg