In just ten short minutes you can create this Instant Pot Mongolian Beef recipe that will blow your mind. A little sweet mixed with savory and that creamy sauce makes this Mongolian beef a must make dinner this week.
If you have been around my blog you know I love creating dishes that taste even better than take out, like my General Tso’s Chicken, and my Better Than Take Out Beef and Broccoli. It gives you that better than restaurant quality without having to leave your kitchen!
And if you have any leftover, you can save it for the next day! This instant pot dish is sure to become a new favorite dish in your home like it is in ours.
You can serve this alone, on a bed of rice, or even a side of noodles. I like to mix up how I serve it just for variety and also what items I have stocked in my pantry!
I am a sucker for that sweet and savory factor of this Mongolian Beef. The brown sugar paired with the garlic, salty soy sauce creates this creamy sauce that is insanely addictive. Each bite is just bliss for me; I could eat the entire pan if I don’t control myself.
It is one of those foods that even if you aren’t hungry, it would be hard to say no too! Do you have food that you can’t resist?
Tips for Cooking The Instant Pot Mongolian Beef
I like to have the butcher thinly slice my steak, or sometimes you can buy packages of it pre-cut at your local stores. Now if you cut it consider cutting the steak pretty thin, this helps it cook quickly and soaks up even more flavor from the sauce.
Now you can use light or dark brown sugar, and I find the dark brown sugar adds a new dimension of sweetness that you don’t get with the light. Either works but if you do have dark try it and see how you like it!
Cornstarch is a must if you change out for flour you will not get the same results. It will be more of a mushy mess and won’t have that saucy texture. Lastly, I love using fresh garlic because it adds that pop of garlic to the dish.
I find using pre-minced or even dried doesn’t give you that same richness. Now if you don’t have fresh by all means, you can use what you have, but you might notice it lacks a little in the dish.
I think you guys will devour this dish! It is one popular dish here on Adventures of a Nurse!
Instant Pot Mongolian Beef
- 1.5 pounds flank steak
- 3/4 cup brown sugar
- 3/4 cup soy sauce
- 2 cloves garlic
- 3/4 cup water
- 2 tbs corn starch
- 2 tbs sesame oil
- 1 cup shredded Carrots
- Placepot saute.
- Add oil, steak, and garlic.
- Pour in carrots, soy sauce, brown sugar, and water.
Manual High pressure 10 minutes
- Quick Release.
Place Pot back on saute bring to a boil
- Whisk in cornstarch.
Continue on saute for about 2-3 minutes until sauce thickens