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Ingredients

Adjust Servings:
1.5 pounds Beef Stew Meat
3 Tbsp Cornstarch
1 Tbsp Olive Oil
0.5 cup Brown Sugar
5 cloves Garlic, minced
1 Tbsp Fresh Ginger, peeled, minced
0.5 cup Soy Sauce
1 cup Water
1 Tbsp Rice Wine Vinegar
0.25 tsp Red Pepper Flakes

Nutritional information

424
Calories
49g
Protein
11g
Fat
40g
Carbs
Instant Pot® Mongolian Beef

Instant Pot® Mongolian Beef

If you are a fan of take out Chinese food but hate paying high prices or waiting for it to be delivered, this is a recipe that you need.

  • Serves 4
  • Medium

Ingredients

Directions

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If you are a fan of take out Chinese food but hate paying high prices or waiting for it to be delivered, this is a recipe that you need. Just make that delicious take-out style beef at home! If you have an Instant Pot, you can easily do so! This recipe has layers and layers of flavor that all come together quickly inside your favorite pressure cooker, making a meal that is unbelievably flavorful in just a matter of minutes. No need to ever order take out again!

Tools Needed:

  • Instant Pot®
  • Measuring Spoon
  • Measuring Cup
  • Rubber Spatula
  • Knife
  • Cutting Board
  • Small Bowl
  • Whisk or fork
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Steps

1
Done

In a small bowl, combine the brown sugar, garlic, ginger, soy sauce, water and rice wine vinegar.

2
Done

Add the olive oil to the Instant Pot bowl and press the “saute” button. Add the beef stew meat and sear for about 3 minutes, stirring occasionally. Sprinkle 1 tbsp of the cornstarch over the meat and stir.

3
Done

In a separate small bowl, combine the remaining 2 tbsp cornstarch with ¼ cup of water and set aside.

4
Done

Pour the soy sauce mix into the bowl over the meat and stir. Place the lid on the Instant Pot and seal, positioning the steam valve to the ‘seal’ setting. Press the “manual” button and set the timer for 10 minutes, cooking with high pressure.

5
Done

When the time is complete, let the pot sit for another 10 minutes before releasing the remaining steam and opening the lid. Add the cornstarch mix to the pot and stir well. Place the lid back on the Instant Pot to keep it warm and let it sit for another 5 minutes.

6
Done

Serve while hot!

Better than your regular take out beef, right? If you have questions before making this tasty dish, leave them in the comments below and we are happy to answer in order to help you make the best Mongolian Beef you have ever tried!

Amanda

My name is Amanda and I am a professional pastry chef. I have over 16 years of culinary experience and a bachelors degree in Baking and Pastry Arts. I currently live right outside New York City with my husband and two daughters who are my official taste testers and kitchen helpers. Chocolate chip cookies and ice cream are my weakness and, because I have two young kids, I need coffee every day. I love sharing my cooking passion and hope that you find some culinary inspiration here!

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Instant Pot® Honey Garlic Chicken Thighs
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Instant Pot® Zuppa Toscana
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Instant Pot® Honey Garlic Chicken Thighs
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Instant Pot® Zuppa Toscana

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