This Instant Pot Mongolian Beef is a 30-minute stir fry idea that’s a great copycat version of the one from your favourite Chinese restaurant!
This Instant Pot Mongolian Beef is a delicious stir fry recipe that comes together in one pot and guaranteed it’s going to become one of your go-to weeknight dinners (next to this Instant Pot Mexican Rice of course…)
This is one of my favourite dump dinners because it’s super easy, you can use pretty much any veggies you want and you can even switch up the base to do rice, noodles or even quinoa. It all depends on what you’re feeling that night and the sauce comes together with the help of some pantry staples so no running to the store for last minute ingredients!
I have made so many Asian-inspired Instant Pot recipes (these Instant Pot Noodles are a great example!) by now mostly because they are so easy and straightforward and a great way to enjoy your fave restaurant quality dishes at home for a more affordable price. And of course homemade food is always better for you so there’s that little added benefit too!
This Instant Pot Mongolian Beef makes for perfect leftovers so make sure you’ve got your glass bowls on hand to divide this recipe into your weekly meal prep if you’re not making this for dinner.
Seriously, Instant Pot stir fry recipes are so easy to make for either a last minute dinner or batch cooking for meal prep so feel free to make this recipe suit your time restrictions. With all the veggies and delicious sauce you just can’t lose!
Speaking of sauce, this Mongolian beef recipe is super straightforward.
All you need is some soy sauce, hoisin sauce, water, garlic and cornstarch. You can always add in a little honey if you want to make it sweeter or some chili garlic sauce to add spice, but I’ve kept things super simple here in the interests of time.
If you also love ginger and sesame oil you can swap out the olive oil for that too but feel free to go with what’s on hand. I find most stir fry recipes are pretty versatile and as long as you like certain flavours you can add them in – most Asian seasonings complement each other.
If nothing else, hoisin sauce or soy sauce are easy add ins that pack in a ton of flavour so go with what’s in your pantry.
In terms of the beef, I just used a cheap sirloin fast fry steak that was $4 or something ridiculously low price. You don’t need to buy the good stuff here.
To get clean, easy cuts I recommend freezing the meat for a couple of hours so that you can get super thin slices on the beef. Just add it to the Instant Pot with a bit of water, garlic, hoisin sauce and soy sauce and cook on high pressure for 3 minutes. That’s really all you need to cook the beef through all the way and don’t forget that the pot takes about 10 to 15 minutes to come to pressure.
Once the beef is done you’ll stir in your cornstarch, throw in your veggies, put the lid on and let them sit in the hot liquid to cook. I use this steaming method quite often in my Instant Pot recipes because you can’t really pressure cook vegetables without overcooking them.
Just look at how easy and delicious this Instant Pot Mongolian Beef is! I swear, this is dinner reinvented, so you can get back to the more important things in life such as Netflix…
Will you be making this Instant Pot Mongolian Beef?
It’s the perfect mid-week dinner when you’re too busy to cook and you’ve probably already got most of the ingredients on hand in the fridge and in your pantry!
If you try any of my recipes be sure to let me know on Facebook or in the comments – I’d love to see what you come up with!
The Instant Pot DUO Plus 60 is the version I use in this recipe.
Grab some Glass meal prep bowls if you plan on packing this pasta up for lunch!
And of course I get all my grass-fed beef from Butcher Box!
Instant Pot Mongolian Beef
- 1 tbsp olive oil
- 1 lb fast fry steak cut into 1 inch pieces
- 2 cups cooked rice (about 1 cup dry then cooked to package directions)
- 1 red pepper, chopped
- 1 head broccoli, cut into small florets
- 1 bunch green onions, cut into 1 inch pieces
- 1/4 cup hoisin sauce
- 1/4 cup low-sodium soy sauce
- 4 cloves garlic, minced
- 1/4 cup water
- 3 tbsp cornstarch
- 1 tbsp sesame seeds for garnish
- Add olive oil, steak, garlic, hoisin sauce, soy sauce and water to Instant Pot. Cook on high pressure for 3 minutes - Instant Pot will take about 10 minutes to preheat then pressure cook the 3 minutes. Do a quick release of the pressure and open lid when safe to do so.
- Add red pepper, broccoli and green onions to pot, stirring well. Replace lid and let the mixture sit for 5 minutes (this will slightly steam the veggies).
- Serve overtop of cooked rice and garnish with sesame seeds. Serve and enjoy!