It’s no secret that we love Asian food in this house. We get pho after Mass most Sundays, I make some killer lettuce wraps for my friends when they’re sick or just had a baby or it’s a Thursday, and one of our favorite breakfasts is longanisa and “breakfast fried rice” (more eggs, less veggies). It’s a huge perk that 95% of Asian food is inherently dairy-free (and much of it is peanut-free) which means it’s safe for our kiddos. So, when I decide to try a new recipe, we’re all super leery about it. Y’all. Y’ALL. Instant Pot Mongolian beef might be the best I’ve ever created. It’s sweet and salty with just a touch of heat at the end. Basically, it’s everything good American Chinese should be, with none of the effort. I cooked up some rice in our ten cup rice cooker (that I laughed at when we got it as a wedding present and am now unbelievably grateful) and steamed some broccoli and called it dinner!
Our boys had FOUR helpings twice their normal size of it. Ryan had it again for BREAKFAST the next morning and, on top of that, when the boys saw him eating it, they came over and ate half of his bowl. I thought we’d have enough for another supper later on in the week for the boys and myself. I was wrong. It was gone less than 12 hours after I made it!
Instant Pot Mongolian beef requires exactly one pot– the Instant Pot— which makes it perfect for a mom who hates dishes (*raises hand*). The beef was falling apart tender– I didn’t even have to cut up the strips for Mason. Plus, I didn’t have to use great cuts of beef to have it be this delicious. I found a cheap cut (I want to say I used chuck roast this time, but you could use literally any cut you want– the Instant Pot is THAT good) and treated it like I would any other meat for this recipe, which makes it extremely budget-friendly for a family.
If you don’t have an Instant Pot, go grab yourself one here and save yourself a TON of time and effort in the kitchen. The best part of Instant Pot Mongolian beef was, I prepped it and got it going before Matthew’s t-ball practice and came home to a cooked dinner that was a huge hit for everyone in the family. It’s like a Crockpot, but without ANY of the forward thinking, so you don’t have to remember that you’re going to eat dinner until half an hour before you want to eat (instead of 8-12 hours).
Instant Pot Mongolian Beef
2-3 lbs beef, sliced thinly with excess fat removed
2 T olive oil
3 t ginger, grated
3 cloves garlic, minced
1/2 c water
1 c soy sauce
1.5 c brown sugar
3 t Sriracha sauce
3 T cornstarch
4 T water
Green onions, chopped (optional)
- Turn the Instant Pot to saute. Once it’s hot, add the oil and brown the meat in a couple of batches (if you fill it too full, it won’t brown well). Set each batch aside on a plate until it’s all done browning, removing the last of it before going to the next step.
- Add the garlic and ginger to the pot and saute for a minute, stirring constantly.
- Add the water, soy sauce, brown sugar, and Sriracha sauce to the pot. Stir to combine.
- Add the browned beef and any juices on the plate (get all that flavor in there!) and stir it all up well, so every piece of meat is coated in sauce.
- After ensuring the valve is set to seal, press manual high pressure and set the timer for 13 minutes.
- When the timer goes off, do a quick pressure release (not necessary if you’re out, but useful if you want to eat ASAP). Remove the lid.
- In a small bowl, mix the cornstarch and water until combined and then pour into the Instant Pot. Stir constantly until the sauce thickens to the consistency you prefer. Turn the Instant Pot off so it doesn’t continue to cook.
- Serve over cooked rice with veggies!