• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Fork's Tale
  • Home
  • Recipes
  • Reviews
  • Projects
  • About Me
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Reviews
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Reviews
    • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Instant Pot Recipes

    Instant Pot Mongolian Beef- 20 Minute Recipe

    June 25, 2019 Updated: February 1, 2022 By Katie Crenshaw 3 Comments

    Jump to Recipe
    Do you love a spicy, easy, delicious, quick recipe? Then you will love this 20 minute Instant Pot Mongolian Beef recipe. Slice up the ingredients, throw them in the Instant Pot, and in 20 minutes or less, you will have a fantastic meal. #instantpotmongolianbeef #instantpotrecipe
    Do you love a spicy, easy, delicious, quick recipe? Then you will love this 20 minute Instant Pot Mongolian Beef recipe. Slice up the ingredients, throw them in the Instant Pot, and in 20 minutes or less, you will have a fantastic meal. #instantpotmongolianbeef #instantpotrecipe
    Do you love a spicy, easy, delicious, quick recipe? Then you will love this 20 minute Instant Pot Mongolian Beef recipe. Slice up the ingredients, throw them in the Instant Pot, and in 20 minutes or less, you will have a fantastic meal. #instantpotmongolianbeef
    This is a delicious and easy 20 Minute Instant Pot Jalapeño Mongolian Beef recipe.
    Do you love a spicy, easy, delicious, quick recipe? Then you will love this 20 minute Instant Pot Mongolian Beef recipe. Slice up the ingredients, throw them in the Instant Pot, and in 20 minutes or less, you will have a fantastic meal. #instantpotmongolianbeef

    This is a delicious and easy 20 minute Instant Pot Mongolian Beef recipe.

    Mongolian beef in a white square bowl topped with jalapenoes

    Do you love a spicy, easy, delicious, quick recipe?

    Then you will love this 20 minute Instant Pot Mongolian Beef recipe.

    Slice up the ingredients, throw them in the Instant Pot, and in 20 minutes or less, you will have a fantastic meal.

    Instant Pot Jalapeño Mongolian Beef in a white square bowl with chopsticks placed beside it

    What are the ingredients?

    To make this easy Instant Pot Mongolian Beef, you need the following ingredients:

    • Flank Steak-you can substitute with chuck roast
    • Sesame Oil-sesame oil is a great flavor enhancer and gives a nice additional nutty taste
    • Ginger-fresh is best, but you can substitute with ½ teaspoon of ground ginger
    • Garlic cloves- fresh is best, but you can substitute wit 1 teaspoon garlic powder
    • Jalapenoes- Optional if you want a little kick of heat
    • Brown sugar
    • Rice wine vinegar
    • Soy sauce-can substitute wit liquid aminos
    • Beef broth
    • Cornstarch
    • Green onions
    • Cooked rice

    Note: For a healthy substitute for rice, try cauliflower fried rice! 

    Watch video on how to make it

    Image of Process steps for Instant Pot Mongolian Beef

    How to make Mongolian Beef in the Instant Pot

    Preparing Mongolian Beef in the Instant Pot makes cooking this dish so much faster and easier.

    Here are the easy steps on how to make Instant Pot Mongolian Beef:

    1. Slice flank steak against the grain into thin slices.
    2. Set Instant Pot to sauté setting and add sesame oil. Add steak, garlic, fresh minced ginger, and seeded, sliced jalapeños. Sauté for 5 minutes.
    3. In a mixing bowl, mix brown sugar, soy sauce, rice wine vinegar, and beef broth. Add sauce mixture to beef.
    4. Cook on Manual, High Pressure for 8 minutes.
    5. Quick release pressure.
    6. Remove broth and place in a bowl. Mix with cornstarch until no lumps.
    7. Add broth mixture back into pot. Cook on Sauté setting about 2 additional minutes.
    8. Allow it to rest and cool about 3 to 5 minutes and broth will thicken.
    9. Garnish with 3 chopped green onions. Serve over rice. It is also good over cauliflower rice.
    Mongolian beef in a white square bowl topped with jalapenoes

    What if the sauce is not thick enough?

    To thicken the sauce, you must add in the cornstarch to the sauce. You will need to sauté the sauce with the beef for 2 minutes to help reduce the liquid.

    You  will also need to let it cool down 3 to 5 minutes. This allows some of the steam to evaporate and the cornstarch to set into a thicker form.

    This post contains affiliate links.

    Tip: Try Wondra!

    My bff blogger friend Karrie, from Tasty Ever After, recently introduced me to the nifty Wondra.

    It works like magic for all of your gravies and sauces that you want to thicken. To me, it works 10 times better than cornstarch.

    I can't find it at my store, so I order it on Amazon.

    Cornstarch works fine, but Wondra works BRILLIANTLY!

    It also doesn't change the flavor of your sauce like cornstarch sometimes can. If you don't have a bottle, get one!

    In this recipe, I use cornstarch because most people can find cornstarch.

    If you choose to use Wondra instead of cornstarch, cook it the same way with the same measurements.

    It works just like cornstarch.

    Jalapeño Mongolian Beef in a white square dish on a placemat

    Want to omit the spice?

    If you don't want this dish to be too spicy, remove the seeds from the Jalapeño. After removing the seeds, this dish really has only a mild hotness.

    However, if you are skeptical all together, you can omit the Jalapeño, but what would be the fun in that?

    Check out some of these other tasty Instant Pot recipes:

    • Instant Pot Orange Chicken 
    • Instant Pot Gumbo with Shrimp and Sausage
    •  Chili Mac and Cheese Instant Pot recipe
    • Instant Pot Jalapeno Popper Chicken 
    • Instant Pot Shredded Buffalo Chicken

    Please leave me a comment below if you make these Instant Pot Mongolian Beef and tell me what you thought about it. I would love to hear back, and so would my readers.

    Also post your picture of your beef dish on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!

    instant pot mongolian beef

    Instant Pot Mongolian Beef

    Instant Pot Jalapeño Mongolian Beef is a flavorful flank steak stir fry. Make it in 20 minutes and serve over rice for a quick, easy meal!
    5 from 4 votes
    Print Pin Save Recipe Saved! Rate
    Course: Entree
    Cuisine: Chinese
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 6
    Calories: 349kcal
    Author: Katie Crenshaw

    Ingredients

    • 2 lb flank steak
    • 2 tbs sesame oil
    • 1 tbs ginger minced
    • 4 garlic cloves minced
    • 2 jalapeños seeded and sliced (If you want it hot, keep the seeds.)
    • ½ cup brown sugar
    • 1 tbs rice wine vinegar
    • ½ cup soy sauce
    • ½ cup beef broth
    • 2 tbs cornstarch
    • 3 green onions chopped.
    • Serve with rice.

    Instructions

    • Slice ½ to 2 lbs of flank steak against the grain into thin slices.
    • Set Instant Pot to sauté setting.
    • Add 2 tbs sesame oil.
    • Add steak, 4 minced garlic, 1 tbs fresh minced ginger, and 2 seeded, sliced jalapeños. Sauté for 5 minutes.
    • In a mixing bowl, mix ½ cup brown sugar, ½ cup soy sauce, 1 tbs rice wine vinegar, and ½ cup beef broth.
    • Add sauce mixture to beef.
    • Cook on Manual, High Pressure for 8 minutes,
    • Quick release pressure.
    • Remove ½ cup of broth and place in a bowl. Mix with 2 tbs cornstarch until no lumps.
    • Add broth mixture back into pot. Cook on Sauté setting about 2 additional minutes.
    • Allow it to rest and cool about 3 to 5 minutes and broth will thicken.
    • Garnish with 3 chopped green onions. Serve over rice.

    Video

    Notes

    If you can't find flank steak, you can substitute with chuck roast.

    Nutrition- Nutrition info is based on estimation only.

    Calories: 349kcal | Carbohydrates: 23g | Protein: 35g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 91mg | Sodium: 1242mg | Potassium: 628mg | Fiber: 1g | Sugar: 18g | Vitamin A: 110IU | Vitamin C: 7.3mg | Calcium: 59mg | Iron: 3.1mg
    Tried this recipe? I want to see it!Mention @aForksTale or tag #aForksTale!

    More Instant Pot Recipes

    • Instant Pot Chili Mac
      Instant Pot Chili Mac-Made in 30 Minutes
    • Two bowls of collard green soup with spoons in the bowls. Corn bread is to the side on a white plate.
      Collard Green Soup with Smoked Ham and Black Eyed Peas (Instant Pot & Stovetop)
    • instant pot stuffed pepper soup in a white bowl
      Instant Pot Stuffed Pepper Soup Recipe
    • stuffed cabbage soup in the Instant Pot
      Instant Pot Stuffed Cabbage Soup-30 Minutes

    Primary Sidebar

    Katie Crenshaw-A Fork's Tale

    Hi, I'm Katie!

    Thanks for stopping in!! I am a foodie and I LOVE to eat. I am so excited to share my recipes and adventures with you! My recipes are simple and easy for the modern cook.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclosure Policy

    Subscribe

    • Sign Up! for emails and updates

    Contact

    • Contact

    Katie Crenshaw is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to A Fork's Tale at www.aforkstale.com to Amazon.com.

    creator expertise banner  for a fork's tale

    Copyright © 2020 A Fork's Tale