If you love takeout-style Mongolian beef but want a healthier, homemade version, this Instant Pot Mongolian Beef recipe is exactly what you need. It’s a perfect balance of sweet, savory, and spicy flavors with tender slices of beef coated in a rich, glossy sauce. Best of all, this dish is ready in under 30 minutes, making it ideal for busy weeknights!
Why You’ll Love This Recipe
This Instant Pot Mongolian Beef is:
- Fast & Easy – Ready in about 20 minutes from start to finish.
- Better than Takeout – No unnecessary additives, and you control the ingredients.
- Rich in Flavor – The combination of pineapple juice, soy sauce, ginger, and garlic makes this dish irresistible.
- Customizable – Adjust the spice level, sweetness, or even swap out the protein!
Who is This Recipe For?
If you’re someone who loves Chinese takeout but wants a healthier homemade alternative, this recipe is for you. It’s great for:
- Busy professionals who need a quick, satisfying dinner.
- Families looking for an easy meal that everyone will love.
- Meal preppers who want a flavorful dish that reheats well.
To make this delicious Mongolian beef, you’ll need the following ingredients:
- 1 pound flank steak (or sirloin/hanger steak), sliced into ¼-inch strips
- 1 tablespoon extra virgin olive oil
- ⅔ cup pineapple juice
- ⅓ cup reduced-sodium soy sauce
- 2 teaspoons freshly grated ginger
- 1 tablespoon minced garlic
- 1 teaspoon red pepper flakes
- ½ tablespoon rice wine vinegar
- ¼ cup brown sugar
- 2 tablespoons cornstarch
- ¼ cup water
Kitchen Equipment Needed
To make this recipe, you’ll need:
- Instant Pot (6 or 8-quart size)
- Sharp knife (for slicing the beef thinly)
- Small mixing bowl
- Spatula or wooden spoon
1. Slice the Beef
For the most tender results, slice the flank steak against the grain into thin, ¼-inch strips. A helpful tip: place the beef in the freezer for 10 minutes before slicing—it makes cutting much easier!
2. Sauté the Beef
Set your Instant Pot to Sauté mode and heat the extra virgin olive oil for about a minute. Add in the sliced beef and sauté for about 2 minutes, just until it’s lightly browned. Press Cancel to turn off the Instant Pot.
3. Make the Sauce
In a small bowl, whisk together:
- Pineapple juice
- Soy sauce
- Ginger
- Garlic
- Red pepper flakes
- Rice wine vinegar
- Brown sugar
Pour the sauce over the browned beef, making sure to scrape up any browned bits from the bottom of the pot.
4. Pressure Cook
Secure the Instant Pot lid and set the valve to Sealing. Select the Manual (Pressure Cook) function and set the cooking time to 3 minutes on HIGH pressure.
5. Natural Release
Once the cook time is up, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully do a quick release for any remaining pressure.
6. Thicken the Sauce
Turn the Instant Pot back to Sauté mode and bring the sauce to a simmer. In a separate small bowl, mix cornstarch and water until smooth. Stir the cornstarch slurry into the bubbling sauce and cook for 2-4 minutes until thickened.
7. Serve and Enjoy
Turn off the Instant Pot and serve the Mongolian beef over rice. Garnish with scallions or sesame seeds for an extra touch of flavor!
- Spice it Up – Add more red pepper flakes or a dash of Sriracha for extra heat.
- Make it Gluten-Free – Use tamari or coconut aminos instead of soy sauce.
- Try a Different Protein – This recipe works well with chicken, pork, or even tofu.
- Add Vegetables – Broccoli, bell peppers, or snap peas are great additions.
- No Pineapple Juice? – Substitute with orange juice for a slightly different sweetness.
Store any leftover Mongolian beef in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave in 30-second intervals until warm, or reheat in a skillet over medium heat.
For longer storage, freeze the beef and sauce in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
Pair this Mongolian beef with:
- Steamed white rice or fried rice
- Garlic green beans or stir-fried bok choy
- A crisp, cold beer or a glass of Riesling wine
Can I use a slow cooker instead of an Instant Pot?
Yes! Brown the beef in a skillet first, then transfer to a slow cooker with the sauce. Cook on low for 4-5 hours or high for 2-3 hours. Stir in the cornstarch slurry in the last 30 minutes.
Can I make this without cornstarch?
Yes, you can use arrowroot powder or simply reduce the sauce by simmering longer for a thicker consistency.
What’s the best cut of beef for this recipe?
Flank steak is the best choice, but sirloin or hanger steak work well too.
Is this dish very spicy?
It has mild heat from the red pepper flakes, but you can adjust it to your preference by adding more or leaving them out.
This Instant Pot Mongolian Beef is a restaurant-quality meal made right at home in under 30 minutes. If you try this recipe, let us know in the comments! Don’t forget to share this recipe with friends and subscribe to our blog for more easy and delicious meal ideas.