30 Minutes or Less/ Beef and Pork/ Instant Pot/ Main Course/ Recipe

Better than Takeout Easy Mongolian Beef | Instant Pot and Slow Cooke

easy mongolian beef

It’s easy to make Mongolian Beef in the Instant Pot in just around 30 minutes. A rich, sweet, garlic and ginger infused sauce coats tender and juicy strips of beef. Enjoy the taste of takeout at home!

One of my go-to dishes when we visit a Chinese restaurant is Mongolian Beef. If you were to walk out my front door and look around, you’d see land for miles but not a takeout joint is in site.

So we’re getting crafty here and making this classic Asian dish at home.

easy mongolian beef

Why I love Making Mongolian Beef at home

If you have a family, you’re gonna want to pay attention to this recipe!

  • It has enough complex flavors to please an adult palette, while also having a sweetness that the kiddos will enjoy.
  • There are plenty of variations you can incorporate to make this recipe your own. Need a gluten free recipe? Use tamari. Watching sodium? Use low sodium soy sauce! Use a lot of spice or a little spice.
  • Adapted ingredients mean you probably have everything you need at home.
  • It’s delicious. Like, really, really good!

Ingredients

easy mongolian beef ingredients
  • Sirloin steak – many recipes I’ve seen call for flank steak, and that’s great it you want to pick it up at the grocery store or it’s your favorite cut of meat. We happen to have a freezer full of beef all year round and two cuts we have frequent access to are sirloin steak and round steak. So for us cattle raising farm folks, these cuts make sense!
  • Cornstarch – for thickening
  • Olive oil – to keep things from sticking too much
  • Vegetables – onion and carrots add flavor, color and texture. I like using baby carrots because they’re already peeled but regular sliced carrots can be used, too.
  • Garlic and Ginger – Garlic is a must here! I use ground ginger because I have it in my spice cabinet. If you’d prefer to use fresh garlic, about a teaspoon should work great.
  • Sriracha Sauce – this sauce gives a nice hint of heat. Even if you don’t love spice, you won’t know it’s there if you use only a tablespoon.
  • Sesame Oil – adds a nutty flavor
  • Soy Sauce – as I mentioned above, you can adapt this recipe however you like for your family! Use soy sauce or a counterpart such as tamari or coconut aminos for a salty flavor. Ever heard of umami? It adds the meaty, savory flavor that fulfills that requirement, too!
  • Honey and Maple Syrup – for a healthier, non-refined sugar. You could use brown sugar for part of this, but these add such a nice flavor profile!
  • Green onions and sesame seed – for texture, color and garnish

Instructions:

To make easy Mongolian Beef in the Instant Pot:

Step 1: Slice beef thinly and place in a bowl. Add cornstarch and toss to lightly coat.

Step 2: Mix ingredients for the sauce: in a medium sized bowl add the Sriracha sauce, sesame oil, soy sauce, water, honey and maple syrup. Stir to combine. Set aside.

Step 3: Add one tablespoon of olive oil to your Instant Pot and brown the meat. Select “Sauté” Once the display reads “hot,” add the beef to brown on both sides, approximately 3 minutes per side. You may want to work the beef in two batches. Add a little drizzle of extra oil if the meat begins to stick. (If it sticks just a little, don’t worry, we’ll get it off in another step)

Step 4: Add vegetables. Once the beef is browned, remove it to a plate and set aside. Add an additional tablespoon of olive oil to the Instant Pot. Add the onion, carrots, ginger, and garlic, and cook, stirring continually to loosen bits on the bottom of the pot for 2-3 minutes.

Step 5: Cook in your pressure cooker. Return the beef to the Instant Pot. Add the prepared sauce and stir to combine. Add the lid and set pressure valve to “Seal”. Adjust pressure cook time to 6 minutes.

When finished cooking, allow pressure to naturally release for 10 minutes, and then do a quick release for the remaining pressure.

To Make in the Slow Cooker:

Slice beef thinly and place in a bowl. Add cornstarch and toss to lightly coat. Add remaining ingredients to the slow cooker. Cook for 6-7 hours or until meat is cooked through and tender.

That’s it!

Other Chinese Inspired Recipes to Try:

easy mongolian beef

Easy Mongolian Beef (Instant Pot or Slow Cooker)

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 45 minutes

Ingredients

  • 1½ lbs. sirloin steak, sliced thin against the grain
  • 2 Tbsp cornstarch
  • 
2-3 Tbsp. extra virgin olive oil, divided
  • 
1 small yellow onion, diced

  • 2 cups baby carrots, cut in half lengthwise
  • 1 tsp. ground ginger
  • 2 tsp minced garlic
  • 1 Tbsp Sriracha sauce (more if you like spice)
  • 1 Tbsp sesame oil

  • 1/2 cup low sodium soy sauce
  • ¾ c. warm water

  • ¼ cup honey
  • 
¼ cup maple syrup

  • 2 green onions, sliced
  • 
1 Tbsp sesame seeds
 (toasted if you wish)

Instructions

To make in the Instant Pot:

  1. Slice beef thinly and place in a bowl. Add cornstarch and toss to lightly coat.
  2. Mix ingredients for the sauce: in a medium sized bowl add the Sriracha sauce, sesame oil, soy sauce, water, honey and maple syrup. Stir to combine. Set aside.
  3. Add one tablespoon of olive oil to your Instant Pot and select "Sauté" Once the display reads “hot,” add the beef to brown on both sides, approximately 3 minutes per side. You may want to work the beef in two batches. Add a little drizzle of extra oil if the meat begins to stick. (If it sticks just a little, don't worry, we'll get it off in another step)
  4. Once the beef is browned, remove it to a plate and set aside. Add an additional tablespoon of olive oil to the Instant Pot. Add the onion, carrots, ginger, and garlic, and cook, stirring continually to loosen bits on the bottom of the pot for 2-3 minutes.
  5. Return the beef to the Instant Pot. Add the prepared sauce and stir to combine. Add the lid and set pressure valve to “Seal". Adjust pressure cook time to 6 minutes.
  6. When finished cooking, allow pressure to naturally release for 10 minutes, and then do a quick release for the remaining pressure.

To Make in the Slow Cooker:

Slice beef thinly and place in a bowl. Add cornstarch and toss to lightly coat. Add remaining ingredients to the slow cooker. Cook for 6-7 hours or until meat is cooked through and tender.

Notes

Sirloin steak, flank steak and round steak all work well for this recipe.

Like amounts of soy sauce, tamari (for gluten free) or coconut aminos (for low carb) may be used interchangeably in this recipe.

Serve over a bed of rice, topped with sliced green onions and toasted sesame seeds, 3-4 cups of cooked rice works well for this recipe.

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 819Total Fat 49gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 32gCholesterol 156mgSodium 1397mgCarbohydrates 45gFiber 3gSugar 34gProtein 50g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Subscribe & Follow

Categories

You Might Also Like

5 Comments

  • Reply
    Meal Plan Monday 240 - Mrs Happy Homemaker
    October 30, 2020 at 7:16 am

    […] Better than Takeout Easy Mongolian Beef from This Farm Girl Cooks […]

  • Reply
    Meal Plan Monday 240 Hot Chocolate Bombs - Julias Simply Southern
    October 30, 2020 at 7:22 am

    […] Better than Takeout Easy Mongolian Beef from This Farm Girl Cooks […]

  • Reply
    Meal Plan Monday #240 - Southern Bite
    October 30, 2020 at 7:45 am

    […] Better than Takeout Easy Mongolian Beef from This Farm Girl Cooks […]

  • Reply
    Meal Plan Monday #240 - Southern Plate
    October 30, 2020 at 12:42 pm

    […] Better than Takeout Easy Mongolian Beef from This Farm Girl Cooks […]

  • Reply
    Programma del pasto lunedì # 240 – Southern Bite – La bellezza sta nei dettagli
    October 31, 2020 at 2:50 am

    […] Better than Takeout Easy Mongolian Beef from This Farm Girl Cooks […]

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.