• Phyllis Prestamo

Instant Pot Mongolian Beef

Updated: Mar 4, 2020

Just like Chinese take-out, this beef recipe combines thin sliced, tender beef with a Chinese brown sauce. This dish can be served over rice or crispy cellophane noodles. And don't forget your chopsticks.


  • 1 - 1 1/2 lbs. Flank or Flat iron steak - sliced in thin strips

  • 1/2 cup soy sauce

  • 1/2 cup water

  • 1/2 cup brown sugar

  • 1/2 tsp. Minced ginger

  • 1 minced garlic clove

  • 1 shredded carrot

  • 1 green onion sliced

  • 3 Tbsp. corn starch

  • 3 Tbsp. water


  • Mix soy sauce, brown sugar, water, ginger and garlic together and add to Instant Pot

  • Cook on saute until sugar is melted

  • Add sliced beef and stir to coat

  • Top with shredded carrot

  • Close the Instant Pot and manually cook on high for 8 minutes

  • Let the pot slow release - 10 minutes

  • Mix corn starch and water and mix into liquid

  • Set pot on saute and stir until thickened

  • Serve over rice, Thai noodles or cellophane noodles and top with green onions

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