Cooking, Recipes

[30 Minute Meal] Instant Pot Mongolian Beef

Instant Pot Mongolian Beef

Instant Pot Mongolian Beef

This 30 minute meal is sure to change your weeknight meals!

I am way behind on posting any new recipes because morning sickness has taken over my life. We have been living off of chicken salad and Stouffers meals. For a while I could not even stand the thought of meat and had to buy everything precooked or just let JD cook when he got home as I shouted directions from the living room! HA! I also haven’t been doing my monthly meal plans like in February, March, and April but it was because what sounded good one day just did not sound good the next! I will be back in the swing of meal plans come August!

Tonight I scrounged up whatever frozen meat we had leftover and tried to decide on a meal. I found two bags of what I think was either stew meat or flank steak. Honestly, our freezer does a pretty good job and I just couldn’t tell. I did my best to thaw it out and then used a knife to cut it in to cubes. It was still pretty frozen but the recipe turned out just fine.

Mongolian Beef – Instant Pot


2 lbs flank steak, cut in to thin strips
olive oil
1-1/2 T minced garlicĀ 
1/2 T ground ginger
1/2 cup water
1/2 cup soy sauce
1-1/2 cups light brown sugar
2 T cornstarch
3 T cold water
White Rice, cooked (we just use Instant Rice!)


  1. Turn Instant Pot on to Saute setting and allow to get hot. Add a GENEROUS amount of olive oil – enough to coat the bottom, and then some. Add in 1/3 of the flank steak and cook until brown, remove and set aside in bowl. Continue until all flank steak has been browned. Turn Instant Pot off.
  2. Drain the oil from the inner pot – use a pot holder to grab the pot. I drained it in the sink and quickly rinsed. Place pot back in the outer pot. Add garlic and let it saute for about 1-2 minutes.
  3. Add 1/2 cup water, 1/2 T ground ginger, 1/2 cup soy sauce, and 1-1/2 cups brown sugar to the Instant Pot. Stir to combine.
  4. Add previously browned flank steak to the Instant Pot. Seal the lid and set to manual for 12 minutes.
  5. While beef is cooking, cook the instant rice.
  6. Quick release the pressure once the timer goes off. In a small bowl mix together cornstarch and water. Add to Instant Pot and stir to combine with beef and sauce. Stir until slightly thicker.
  7. Serve beef over rice and ENJOY!

My two kids (ages 2-1/2 and 1) ATE THIS UP and they hardly touch beef when I cook it. I am actually looking forward to the leftovers!

Instant Pot Mongolian Beef

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