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    See More:   Copycat Recipes Eating after Bariatric Surgery Gluten-Free Main Dishes Weeknight Meals

    Last Modified: May 5, 2023 by Tara Gerner 3 Comments

    Mongolian Beef in the Instant Pot

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    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.

    Mongolian beef on a platePin

    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

    1. Prepare the beef. Start with a flank steak and slice it in thin strips.
      sliced flank steakPin
    2. Prepare the sauce. In a small bowl, combine soy sauce, water, oil, sugar, ginger, and garlic. Pour into Instant Pot.
      Mongolian beef saucePin pouring sauce into Instant PotPin
    3. Add beef to Instant Pot. Add beef strips and shredded carrot to the pot and mix until well coated.
      flank steak with Mongolian saucePin
    4. 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.
    5. 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.
      cornstarch slurryPin
      add cornstarch slurry to Instant PotPin flank steak in Mongolian beef saucePin
    6. Serve. To serve, top with sliced green onions.
      finished Mongolian beef served with broccoli and ricePin

    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 on a plate

    Mongolian Beef in the Instant Pot

    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.
    4.91 from 10 votes
    Print Recipe Pin Recipe
    Course Gluten-free, Main Course, Main Dish
    Cuisine Chinese
    Servings 6 people

    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.
    Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!
    MONGOLIAN BEEF IN THE INSTANT POT STORYPin
    A close up of Mongolian beefPin

    A close up of Mongolian beefPin

    A close up of Mongolian beefPin

    A close up of foodPin

    A close up of food over ricePin

    A close up of a plate of food with broccoli and Mongolian beefPin

    A plate of food with rice and broccoli, with Mongolian beefPin

    A plate of food with rice and broccoli, with Mongolian beefPin

    A close up of Mongolian beefPin

    A close up of Mongolian beefPin

    A plate of food with rice and broccoli, with Mongolian beef and the Instant Pot in the backgroundPin

    A plate of food with rice and broccoli, with Mongolian beefPin

    A close up of Mongolian beefPin

    A close up of Mongolian beefPin

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      Recipe Rating




    1. Nicole says

      August 31, 2021 at 10:12 pm

      5 stars
      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!!!

      Reply
    2. Kay says

      September 13, 2022 at 1:40 pm

      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.

      Reply
      • Tara Ziegmont says

        September 13, 2022 at 2:03 pm

        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.

        Reply

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    Hi, I'm Tara.

    Harrisburg PA mom blogger Tara Ziegmont
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