30-Minute Instant Pot Mongolian Beef
Tender flank steak coated in cornstarch and seared, then pressure-cooked in a savory-sweet soy and brown sugar glaze with vegetables. This streamlined version uses a seasoning packet and quick-release cooking to deliver restaurant-style Mongolian beef in under 30 minutes. The caramelized sauce clings to the beef while green onions add fresh brightness. Serve over rice for a weeknight dinner that feels restaurant-quality without the takeout wait.
Ingredients
- 1 ½ pounds flank steak, thinly sliced
- 2 tbsps cornstarch
- 2 tbsps oil
- 1 cup water
- ½ cup brown sugar, packed
- ¼ cup soy sauce, reduced sodiumtamari1:1gluten-freegluten-freesoy-freeFull guide →
- 1 package beef stir fry seasoning and vegetable mix
- 2 green onions, cut into 1-inch pieces, green parts only
Instructions
- 1
Place sliced beef in resealable bag, add cornstarch, seal and shake until evenly coated.
- 2
Heat oil in Instant Pot on SAUTE setting. Add beef and cook, stirring frequently, until browned.
- 3
Remove beef and set aside.
- 4
Pour water into pot, whisk to scrape up browned bits from bottom.
- 5
Stir in brown sugar, soy sauce, and seasoning mix until well combined.
- 6
Return beef to pot and stir to coat.
- 7
Close lid and set valve to Seal.
- 8
Select PRESSURE COOK on HIGH PRESSURE for 7 minutes.
- 9
Quick-release pressure and open lid once pressure is completely released.
- 10
Stir in green onion pieces and serve.
Tips
Slice beef against the grain after partial freezing (30-45 minutes) for maximum tenderness.
Whisk the water and browned bits thoroughly to deglaze; this builds flavor foundation for the glaze.
Good to Know
Transfer to airtight container; refrigerate up to 3 days. Reheat gently on stovetop with splash of water to restore sauce consistency.
Assemble coated beef and measure dry ingredients 1 day ahead. Do not pre-mix wet ingredients as sauce may separate.
Spoon over steamed rice or noodles. Garnish with sesame seeds and additional green onions. Serve immediately while glaze is warm.
Common Mistakes
Do not skip the deglazing step to avoid flat, thin sauce.
Do not cut green onions before cooking to avoid wilting and discoloration.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use sirloin or chuck instead of flank steak?
Yes. Sirloin will be slightly chewier; slice thinner. Chuck becomes very tender under pressure; keep slices thicker to prevent shredding.
What if I don't have a seasoning packet?
Mix 1 tbsp soy sauce, 1 tsp ginger powder, 1 tsp garlic powder, 0.5 tsp red pepper flakes, and 0.5 tsp sesame oil. Increase brown sugar to 0.75 cup to compensate.
Can I make this ahead and freeze?
Yes. Cool completely, store in freezer-safe container up to 2 months. Thaw overnight in fridge and reheat on stovetop over medium heat, stirring occasionally and adding water as needed.