Copycat PF Chang's Mongolian Beef in the Instant Pot - This is the best quick and easy recipe for simple, healthy, and spicy Mongolian beef. Low carb, Keto Chinese food. How to make paleo gluten free takeout in the Instapot.
I got Joe an Instant Pot several years ago for his birthday. I worried at the time that it would be like the proverbial birthday vacuum cleaner, but he was really excited about it. He cooks most of our meals, and he hated the amount of time he had to spend standing over food on the stove.
He almost instantly began researching Instant Pot recipes, and we came up with quite a few on our own. Currently in his rotation are family favorites like:
- Easy Shredded Beef Tacos in the Instant Pot
- Coconut Chicken Curry in the Instant Pot
- Very Best Pot Roast Ever (Instant Pot Recipe)
- Sweet Balsamic Pork Roast in the Instant Pot
Among a whole bunch of other Instant Pot recipes which you can see here.
This particular recipe came from a love of PF Chang's Mongolian Beef entrée as well as a desire to eat at home and have a healthier meal. So while the original is deep fried and crispy, ours is tender, having been cooked in the Instant Pot.
This recipe is so easy and quick that you will be making it on weeknights after work. There's very little hands-on time, and you will be eating dinner early for a change.
How to Make the Best Mongolian Beef in the Instant Pot
- Prepare the beef. Start with a flank steak and slice it in thin strips.
- Prepare the sauce. In a small bowl, combine soy sauce, water, oil, sugar, ginger, and garlic. Pour into Instant Pot.
- Add beef to Instant Pot. Add beef strips and shredded carrot to the pot and mix until well coated.
- Cook the beef. Set Instant Pot to high pressure for 8 minutes. After that time, let the beef cool for 10 minutes before releasing pressure.
- Thicken the sauce. In a small bowl, whisk water and cornstarch until the mixture is smooth. Turn on the IP sauté button and pour the cornstarch mixture into the sauce. Boil until the sauce thickens, about 2 minutes.
- Serve. To serve, top with sliced green onions.
While you're here, check out these other delicious beef recipes:
- Jamaican Meat Pies AKA Jamaican Beef Patties
- Easy Shredded Beef Tacos in the Instant Pot
- Low Carb Beef, Cheddar, and Chive Meatballs
- Beef BBQ Biscuit Cups Recipe
- Beef and Green Beans | A Quick and Easy Weeknight Recipe
- Baked Spaghetti Squash Casserole with Ground Beef, Tomatoes, and Cheese
Recipe
Mongolian Beef in the Instant Pot
Ingredients
For the Mongolian beef
- 1 ½ pound flank steak
- ¾ cup soy sauce We use La Choy which is gluten-free
- ½ cup brown sugar If you're on a low carb diet, you can use an equal amount of Splenda or Stevia without sacrificing flavor.
- ¼ cup water
- ½ teaspoon fresh ginger minced
- 1 clove garlic minced with a garlic press
- 1 medium carrot shredded
- 1 tablespoons olive oil
- 1 medium green onion sliced
To thicken the sauce
- 3 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Slice the steak into thin strips.
- In a small bowl, combine soy sauce, water, oil, sugar, ginger, and garlic. Pour into Instant Pot. Add beef strips and shredded carrot, mix until well coated.
- Cook on high pressure for 8 minutes. After that time, let the beef cool for 10 minutes before releasing pressure.
- In a small bowl, whisk water and cornstarch until the mixture is smooth.
- Turn on the IP sauté button and pour the cornstarch mixture into the sauce. Boil until the sauce thickens, about 2 minutes.
- To serve, top with sliced green onions.
Nicole says
Great recipie! Tried it tonight for dinner, and loved it. Great flavors, and with rice and a veggie side it's a perfect meal. Will be making it again, thank you for posting this!!!
Kay says
Do you know what could be subbed for the onion and garlic? A good friend can’t have them and I’d love to fix this.
Tara Ziegmont says
If they can have garlic powder, you could use a teaspoon of that. Or you could use a tablespoon of garlic infused canola oil and leave out the olive oil. (Sometimes people who can't have garlic can use the oil.) But if neither of those work, you could just leave it out, no big deal. And the green onion can be left out altogether without much loss of flavor.