This Easy Instant Pot Mongolian Beef recipe is full of all the flavors you love from your favorite Chinese restaurant. Tender beef smothered in a super tasty sauce that is ready in 30 minutes or less. Slow cooker and pressure cooker instructions included.
MEAT: 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.
To slice the steak easier, place it in the freezer for 20 minutes before slicing.
STORE: Leftovers can be refrigerated for up to 3 days.
FREEZE: You can totally transform this in 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.
I DON'T HAVE AN INSTANT POT; CAN I STILL MAKE THIS?
Yes! You definitely can.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.