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instant pot mongolian beef
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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!
Course Entree
Cuisine Chinese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 349kcal

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

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