Mongolian Beef ranks high on my list of takeout favorites. My Family goes crazy for it! It is easy to make, flavorful, and what I refer to as a better-than-takeout, since It tastes as good as the one you love from your favorite Chinese restaurant, but it is made at home! This Easy Instant Pot Mongolian Beef recipe is certainly not short on flavor! The combination of garlic and ginger with soy sauce, brown sugar, and spicy is an explosion of flavor. In my humble opinion, it’s pure comfort in a bowl, especially if I can eat it in my pajamas while watching Netflix. Even though I can make this recipe on the stovetop, relatively in the same amount of time, I love using the Instant Pot because the meat turns out super tender. Here’s how you can make Mongolian Beef at home, I promise you it is even better than takeout.
HOW DO YOU MAKE MONGOLIAN BEEF SAUCE?
Mongolian beef sauce is made with soy sauce, water, brown sugar, rice vinegar, sesame oil, and a touch of spicy, such as red pepper flakes, Sriracha, or cayenne pepper.
WHAT KIND OF BEEF IS USED FOR MONGOLIAN BEEF?
Flank steak and sirloin are my preference. You’ll need one and a half to two pounds, and you’ll want to slice them across the grain into three-inch-long pieces, about 1/4 inch thick.
I DON’T HAVE AN INSTANT POT; CAN I STILL MAKE THIS?
Yes! You definitely can.
WHAT SIDES DO I SERVE WITH MONGOLIAN BEEF?
I love to serve Mongolian beef over a bed of white rice and steamed broccoli or asparagus.
Storing & Freezing Instructions
STORE: Leftovers can be refrigerated for up to 3 days. FREEZE: You can totally transform this into a freezer meal. Just cut meat into thin slices and put it into a freezer bag. Bag garlic and ginger in a smaller freezer bag. Bag sauce ingredients in another bag. Then put all components in a large freezer bag. On the day of preparation, cook as instructed in the recipe.
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