Pressure Cooker Mongolian Beef with Peppers
Mongolian beef is a glossy, caramelized stir-fry traditionally served over rice, here adapted for the pressure cooker or slow cooker for hands-off cooking. This version combines tender braising steak with bell peppers, carrots, and a savory-sweet sauce built from soy, hoisin, chilli, and fresh ginger. The beef emerges fall-apart tender while the vegetables retain slight bite, all unified by a rich, thickened glaze. Perfect for weeknight dinners when you lack time for stovetop tending but want restaurant-quality depth. The dish suits anyone seeking comfort food with Asian-inspired flavors and works equally well for family meals or casual entertaining. Serve over steamed rice or noodles to soak up every drop of sauce. This recipe excels because it delivers the complexity of traditional Mongolian beef without the constant stirring, making it accessible to home cooks at any skill level.
Ingredients
- 2 tablespoons cornflour
- ¼ teaspoon ground black pepper
- 1 ½ lb stewing or braising steak, diced into small pieces
- 1 red pepper, trimmed and diced
- 1 yellow or orange pepper, trimmed and diced
- 1 lb carrots, peeled and cut into matchsticks
- 1 teaspoon canola oil or sesame seed oil
- 2 tablespoons soy saucetamari1:15gluten-freesoy-freeFull guide →
- 2 tablespoons sweet chilli saucesriracha1 tablespoon per 2 tablespoonsadds more heat removes sweetness
2
- 2 tablespoons hoisin pasteoyster sauce1:1umami base
less sweetness
- 2 teaspoons dried granulated garlic
- 1 teaspoon dried chilli flakes
- 2 ½ cm fresh ginger, peeled and diced or grated
- 1 large onion, peeled and finely diced
- 10 tbsp water
- 1 small bunch green onions, sliced
Instructions
- 1
Mix cornflour and black pepper, then coat the diced beef in the mixture and place in the pressure cooker inner pot
- 2
Add diced peppers and carrots to the beef and mix well
- 3
Combine soy sauce, sweet chilli sauce, hoisin paste, garlic, chilli flakes, ginger, onion, and water, then pour over the beef and vegetables and mix thoroughly
- 4
Secure the lid on pressure cooking setting and select MEAT/STEW function for 35 minutes
- 5
When cooking finishes, allow pressure to release slowly for 10 minutes, then carefully switch the steam release valve to Release setting to vent remaining steam
- 6
Transfer beef and vegetables to a warm serving dish
- 7
Select BROWN/SAUTE function on the pressure cooker and let the sauce bubble, reduce, and thicken
- 8
Turn off the unit and pour the thickened sauce over the beef and vegetables
- 9
Scatter sliced green onions over the top and serve in bowls with steamed rice or noodles
- 10
Alternatively for slow cooking, combine all ingredients in the inner pot, select HIGH for 4 hours or LOW for 6 to 8 hours
Tips
Do not lift the lid during pressure cooking to check progress; this breaks the seal and extends cooking time unpredictably. Trust the timer and allow natural pressure release for the first 10 minutes to keep the beef tender.
For deeper umami, replace half the water with beef stock. The saucing step is crucial: reducing the sauce on SAUTE thickens it from thin cooking liquid into a glossy glaze that clings to every piece.
Prep vegetables the morning of cooking and store in separate containers. Cold ingredients lower the pot's starting temperature slightly, so add a few minutes if cooking from refrigerator temperature.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze sauce and beef separately up to 3 months; thaw overnight before reheating gently on stovetop over medium-low heat with splash of water.
Prepare and combine all sauce ingredients in a bowl up to 1 day ahead. Dice and refrigerate beef and vegetables separately; assemble in pressure cooker pot the morning of cooking.
Serve in bowls over steamed white or jasmine rice, brown rice, or soft egg noodles. Pair with steamed bok choy, broccoli, or a light cucumber salad for vegetable balance.
Common Mistakes
Do not skip the slow pressure release; forcing immediate venting toughens the beef and spatters hot liquid.
Do not omit the saucing/reduce step; skipping it leaves thin cooking liquid instead of glossy coating that defines the dish.
Do not add ingredients after the lid is sealed; pressure cooking requires all components present at start.
Substitutions
Gluten-Free Swaps
General Alternatives
longer cook time for tougher cuts
FAQ
Can I make this in a regular slow cooker without a pressure function?
Yes. Coat beef in cornflour-pepper mixture, combine all ingredients in the slow cooker, and cook on HIGH for 4 hours or LOW for 6-8 hours. Skip the pressure release steps. After cooking, drain liquid into a saucepan, boil to reduce and thicken on the stovetop, then pour back over beef.
What if I don't have hoisin paste on hand?
Use oyster sauce in equal amount for similar umami depth, though the dish will be less sweet. Alternatively, mix soy sauce with a teaspoon of brown sugar and a pinch of white pepper to approximate hoisin's flavor profile, adding gradually to taste.
How long does leftover Mongolian beef keep and can I freeze it?
Refrigerate up to 4 days in an airtight container. Freeze beef and sauce together up to 3 months; thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, adding a splash of water or stock to restore sauce consistency.