This Instant Pot Mongolian Beef is the easiest beef recipe on Corrie Cooks!
Just toss all the ingredients into the Instant Pot and wait for the magic to happen.
This recipe is perfect for beginners since there is no need for countless steps or complex cooking methods.
- Instant Pot Mongolian Beef Recipe Video
- Why is it Called Mongolian Beef?
- How to serve
- What Cut of Beef to Use?
- How to cut the beef?
- What does Mongolian Beef Taste Like?
- Can I replace the brown sugar?
- Can I Replace the Meat?
- What to do with the leftovers?
- Can I freeze the leftovers?
- Can I make it spicy?
- The simple recipe
- The upgraded recipe
- How to make Mongolian Beef – the upgraded recipe
Instant Pot Mongolian Beef Recipe Video
Why is it Called Mongolian Beef?
Even though it’s called Mongolian Beef, the dish is usually served in Chinese restaurants in the US. Furthermore, the recipe first appeared in Taiwan, where it was taken over by the Chinese. In conclusion, none of the ingredients or the cooking methods come from the Mongol people.
So, why do we call it Mongolian? I guess no one knows for sure. Regardless, it’s delicious and it will stay in my recipe book for years to come!
How to serve
It also works with stir fry noodles or fried rice, if you don’t want to go with the healthier option 🙂
What Cut of Beef to Use?
For this recipe, you have the freedom of choosing any type of beef you enjoy the most. I like to go with flank steak or top round beef, but you can use the one you have at the ready. Other options that work just as well are sirloin, skirt steak, chuck roast, or New York strip.
Feel free to diversify and try different options until you find your favorite.
How to cut the beef?
The cuts of beef above should be easy to cut in thin strips.
If you feel you can’t get the right slices, put the steak in the freezer for about 30 minutes to 1h. This will bring the meat together and will make it easier to slice.
Remember, always slice against the grain.
What does Mongolian Beef Taste Like?
The best description I can provide is that it tastes like Chinese takeout, but better.
To give you more details, you should know that the end result is sweet and flavorful, but not spicy (which some of us may expect from Asian foods). The garlic, soy sauce, ginger, and brown sugar create an exotic combination that can be off-putting for someone who is not into sweet beef, so make sure to check with your guests before serving it.
If you do like sweet dishes, check out this Instant Pot Beef And Broccoli (The most popular recipe on the blog!)
Anyway, I advise caution – this dish can be quite addictive! When you add some steamed rice to the mix, you may never want to give it up…
Can I replace the brown sugar?
I strongly recommend using dark brown sugar instead of any other kind of sugar.
Dark brown sugar has a higher concentration of molasses and this improves the overall flavor profile of this dish.
Can I Replace the Meat?
While it is called Mongolian Beef, you can make it into Mongolian Chicken or Pork if you’re not a fan of beef.
Still, it’s best to select meats that can be thinly sliced. The beauty and deliciousness of this dish stand in the way the meat is cooked and infused with the flavors in the sauce.
What to do with the leftovers?
If there are any leftovers (which may never happen), store them in an airtight container, in the refrigerator.
It is safe to keep the leftovers for 3 days and you can reheat them in the microwave or in a skillet.
Can I freeze the leftovers?
Sure. Feel free to keep it in the freezer for up to 2 months.
Can I make it spicy?
if you want to make the recipe spicy, add half a teaspoon of crushed red pepper flakes to the mixture. If you don’t have this, sriracha sauce also does the trick, just make sure to taste it.
The simple recipe
As you can see, this recipe is designed for those of you who are trying your first recipe in the Instant Pot or are in a hurry. Once you have the correctly sliced beef, you just toss everything in the Instant Pot, select the right settings, and continue your work until the meal is ready.
If it’s your first time, I would suggest you to go with the simple version and just dump and go.
If you are going simple, just dump all the ingredients to the Instant Pot, cook at high pressure for 10 minutes, wait for a natural pressure release and enjoy.
The upgraded recipe
While the result of the simple version it great, if you’re looking for a better presentation and texture, you can add a few steps to the process.
If your are familiar with the Instant Pot and want to impress your guests, you can try this version of the recipe.
This time we cook some ingredients separately in order to get a better taste.
How to make Mongolian Beef – the upgraded recipe
Gather all the necessary ingredients.
Press saute and add olive oil.
Add minced garlic and chopped onions into the Instant Pot and saute for 3 minutes.
Add beef slices and saute for 2 more minutes.
Add soy sauce.
Add Hoisin sauce (the secret sauce of our recipe!)
Add ginger and brown sugar to give it a sweet taste.
Close the lid and cook on high pressure for 10 minutes.
When cooking cycle ends, wait for a natural pressure release (or at least for 20 minutes).
Open the lid.
Serve over hot cooked rice and garnish with some fresh Cilantro.
- 2 tsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 ½ lb. top round beef sliced into thin strips
- ½ cup soy sauce
- ½ cup water
- ½ cup brown sugar
- ½ tsp fresh ginger chopped
- ½ cup Hoisin sauce
- cilantro for serving
- Press "saute" and add olive oil.
- Add onion and garlic and saute the pot for 3 minutes.
- Add beef and saute for 2 more minutes.
- Add soy sauce, Hoisin sauce, brown sugar, ginger and water and stir well.
- Close the lid and cook on high pressure for 10 minutes.
- When cooking time is complete, wait for a natural release for 10 minutes
- Once done, do a quick release and open the lid
- Serve over rice or broccoli and garnish with cilantro.