Instant Pot Mongolian Beef Recipe – Sticky Garlic-Soy Beef

Instant Pot Mongolian Beef is a beloved American-Chinese favorite: tender slices of beef coated in a sticky, sweet, and savory garlic-ginger sauce. This version is made in the Instant Pot for fast, reliable results—ready in under 30 minutes and perfect for a weeknight dinner.

Easy, tender Instant Pot Mongolian Beef

I use the Instant Pot because pressure cooking guarantees tender, flavorful meat every time. This homemade Mongolian beef beats most takeout versions and can be healthier, since you control the ingredients. The sauce balances brown sugar, soy, rice vinegar, garlic, and fresh ginger for that classic sweet-and-savory profile, with a little red pepper flakes if you like heat.

Flank steak is my go-to cut because it slices easily and becomes wonderfully tender when cooked under pressure. The method below uses a light cornstarch coating (velveting) to seal in juices and create a silky sauce. You’ll need just a handful of pantry staples: flank steak, cornstarch, olive or sesame oil, brown sugar, garlic, fresh ginger, soy sauce, rice vinegar, water, and red pepper flakes.

Finish the dish with chopped green onions and sesame seeds for color and texture. Serve the Mongolian beef over steamed rice or noodles for a satisfying meal the whole family will enjoy.

Reader’s feedback:

“My family loved this. I added red pepper flakes and it wasn’t too spicy. Even my one-year-old grandson gobbled the meat. The dish was a hit and I’ll definitely make it again.”

Items you need for this recipe:

• Instant Pot – any brand will work; the pressure function gives great results.
• Wooden spoon – useful for deglazing and stirring without scratching the inner pot.
• Large mixing bowl or resealable bag – for tossing the beef with cornstarch.

The ingredients for Instant Pot Mongolian Beef

For the beef

• Flank steak: 1–1.5 pounds, sliced thin across the grain for tenderness.
• Cornstarch: 1 tablespoon to coat the beef plus extra for the slurry.
• Olive oil or sesame oil: 1 tablespoon for searing.
• Water: 1 cup total—used to deglaze and in the sauce.

The Mongolian sauce

• Low-sodium soy sauce: about 1/2 cup to keep the dish from becoming too salty.
• Fresh ginger: 1 tablespoon, minced.
• Garlic: 8–10 cloves, minced (use less if you prefer a milder garlic flavor).
• Rice vinegar: 1 tablespoon to brighten and tenderize the meat.
• Brown sugar: 1/2 cup (or up to 2/3 cup if you prefer a sweeter sauce).
• Red pepper flakes: 1 teaspoon, optional for a touch of heat.

Garnish

• Green onions: 1/4 cup, chopped.
• Sesame seeds: 1 teaspoon, toasted if desired.

How to make Instant Pot Mongolian Beef

This recipe can also be adapted for stovetop or slow cooker, but the pressure-cooker method is the fastest.

1. Velvet the beef: Place sliced flank steak in a large resealable bag or bowl, add 1 tablespoon cornstarch and shake or toss until the slices are evenly coated. This helps create a silky texture and seals in juices.
2. Sear the beef: Select Sauté on the Instant Pot and heat the oil until hot. Sear the beef strips 2–3 minutes per side until lightly browned. Work in batches to avoid crowding and steaming the meat.
3. Deglaze: If any browned bits stick to the pot, pour in 1/2 cup water and scrape the bottom with a wooden spoon to deglaze.
4. Add the sauce: Add the brown sugar, minced garlic, ginger, soy sauce, rice vinegar, remaining water, and red pepper flakes. Stir to combine and ensure the beef is coated.
5. Pressure cook: Close the lid and set to High Pressure for 8 minutes. Allow a natural pressure release for 10 minutes, then finish with a quick release for any remaining pressure.
6. Thicken the sauce: Make a slurry with 2 tablespoons cornstarch and 1/2 cup water. With the Instant Pot on Sauté, stir in the slurry and cook 2–3 minutes until the sauce thickens and becomes glossy.
7. Serve: Let the dish rest a few minutes, then serve over steamed rice or noodles. Garnish with chopped green onions and sesame seeds.

Expert tip

The difference between natural release and quick release

Natural pressure release means letting the pressure drop on its own after cooking, which continues gentle cooking and is ideal for tougher cuts or soups. Quick release vents the steam immediately to stop cooking—use it for delicate items or when you want to halt cooking right away. Always be cautious with the steam during a quick release.

Serving suggestions

This Mongolian beef pairs beautifully with steamed white rice, jasmine rice, brown rice, or rice noodles. For low-carb diners, cauliflower rice is an excellent option. Serve alongside roasted or steamed vegetables—bok choy, asparagus, or green beans are all good choices. A simple salad balances the richness of the sauce.

• Serve over steamed rice or noodles for a classic meal.
• Pair with roasted vegetables or a crisp green salad to add freshness.
• For a fun twist, try it over soba or rice noodles.

Frequently Asked Questions

What is Mongolian beef?

Mongolian beef consists of thinly sliced beef cooked in a sweet, garlicky soy sauce with ginger and often a touch of heat. It’s typically served over rice and finished with green onions and sesame seeds.

Where did Mongolian beef originate?

Despite the name, Mongolian beef did not originate in Mongolia. It was developed in Taiwan and adapted into American-Chinese cuisine where it became popular in restaurants and takeout shops.

What does velveting the beef mean?

Velveting is a Chinese technique where meat is coated with cornstarch (or sometimes baking soda) and briefly seared or blanched. It helps the meat stay tender and moist during cooking.

What cut of beef is best?

Flank steak is commonly used because it’s flavorful, easy to slice against the grain, and becomes tender with pressure cooking. Skirt steak or flat-iron are good alternatives if flank isn’t available.

How to store leftovers

• Cool: Let the beef cool to room temperature before storing.
• Refrigerate: Transfer to an airtight container and refrigerate for 3–4 days.
• Freeze: Freeze in a freezer-safe container or bag for up to 3 months.
• Thaw & reheat: Thaw overnight in the refrigerator, then reheat gently in a skillet or microwave until warmed through.

Cooking tips

• Slice the flank steak against the grain and, for easier thin slices, partially freeze the meat for 20–30 minutes first.
• Don’t overcrowd the pot when searing; browning in batches gives better flavor and texture.
• Cornstarch is important for the correct silky sauce—don’t substitute with flour for this style of sauce.