Instant Pot Mongolian Beef {Quick & Easy}
This Instant Pot Mongolian Beef is a healthier version of your favourite Chinese takeout dish - plus, it's ready in just 30 minutes!
Servings: 6 servings
Calories: 373kcal
Ingredients
- 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
Instructions
- 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!
Video
Notes
Use a cheap fast fry steak for this recipe – there’s no need to use the good stuff.
Store the leftovers in the fridge for up to 4 days. Reheat in the microwave for 1-2 minutes or in a pot on the stovetop.
Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 373kcal | Carbohydrates: 32g | Protein: 26g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 61mg | Sodium: 1101mg | Potassium: 430mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3300IU | Vitamin C: 75.9mg | Calcium: 40mg | Iron: 3.4mg