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+ servings

Instant Pot Mongolian Beef

Instant Pot Mongolian Beef cooks up in under 30 minutes. This sweet, flavorful Asian-style beef is so much better than takeout and so easy to make.

Course Main Dish
Cuisine Asian
Keyword mongolian beef
Prep Time 20 minutes
Cook Time 10 minutes
Servings 6
Calories 488kcal


  • 1 1/2 pounds flank steak
  • 1/2 cup cornstarch
  • 2 tablespoons olive oil
  • 3/4 cup low sodium soy sauce
  • 3/4 cup dark brown sugar, you can use light brown sugar instead
  • 1/2 cup low sodium beef broth
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon minced fresh ginger
  • 3 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 3 green onions, sliced
  • 1 teaspoon sesame seeds


  • Cut flank steak against the grain into thin slices. Cut longer slices in half so that they are bite-sized.
  • Place flank steak slices in a medium bowl and add cornstarch. Stir until evenly coated. Let sit 10 minutes.
  • Make the sauce. In a medium bowl, stir together soy sauce, brown sugar, beef broth, vinegar, sesame oil, ginger, garlic, and crushed red pepper flakes.
  • Turn Instant Pot to "Saute" mode. Add 1 tablespoon of oil and when hot, sear flank steak in batches until browned on both sides. Add more oil if needed between batches. Be sure not to crowd the flank steak. Hit "Cancel" on the Instant Pot.
    Note: If you'd rather, you can sear the flank steak in a large skillet.
  • Return all flank steak to the Instant Pot. Pour sauce over it. Place lid on and set to Manual (High Pressure) for 10 minutes. Be sure the valve is in sealing position.
  • When time is up, do a quick pressure release.
  • Stir in green onions. Sprinkle with sesame seeds and serve with rice.


For easier slicing, place flank steak in the freezer for 30 minutes before slicing.


Calories: 488kcal