Name: Instant Pot Mongolian Beef
Prep time: 10 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 head garlic; 2 pounds flank steak; salt and ground black pepper to taste; 1 tablespoon olive oil; 2 sweet onions (such as Vidalia®), cut into wedges; 0.66666668653488 cup dark brown sugar; 0.5 cup water; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 0.5 cup liquid amino acid (such as Bragg®); 0.5 teaspoon minced fresh ginger root; 3 tablespoons water; 2 tablespoons arrowroot powder; 3 green onions, cut in 1-inch pieces

Instant Pot Mongolian Beef

3.4

(5)

4 Reviews

1 Photo

One of my husband's and son's favorites is Mongolian beef from that popular Chinese-American restaurant chain... I thought I'd surprise them and whip up an Instant Pot recipe of their favorite dish... it got a rating of approval from them. Serve over rice.

Recipe by FestivelySouthern

Updated on February 17, 2023

Prep Time:

10 mins

Cook Time:

45 mins

Additional Time:

5 mins

Total Time:

1 hrs

Servings:

Yield:

2 pounds of flank steak

Jump to Nutrition Facts

Ingredients

1 head garlic
2 pounds flank steak
salt and ground black pepper to taste
1 tablespoon olive oil
2 sweet onions (such as Vidalia®), cut into wedges
⅔ cup dark brown sugar
½ cup water
1 green bell pepper, sliced
1 red bell pepper, sliced
½ cup liquid amino acid (such as Bragg®)
½ teaspoon minced fresh ginger root
3 tablespoons water
2 tablespoons arrowroot powder
3 green onions, cut in 1-inch pieces

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Brush unpeeled garlic cloves with a small amount of olive oil and wrap in a piece of aluminum foil.
Bake in the preheated oven until garlic cloves are tender and browned, about 20 minutes. Let cool; remove skin from cloves.
Season steak with salt and pepper. Add oil to a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Cook steak in batches until browned, about 8 minutes. Do not crowd the pot. Transfer beef to a plate.
Saute garlic in the pot until fragrant, about 1 minute. Add onions, brown sugar, 1/2 cup water, green bell pepper, red bell pepper, liquid aminos, and ginger. Stir to combine. Add browned beef and any accumulated juices.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Combine 3 tablespoons water and arrowroot powder in a bowl; whisk until smooth. Add mixture to the sauce in the pot, stirring constantly. Select Simmer mode and bring to a boil; stir constantly until sauce thickens, about 5 minutes. Stir in green onions.

Nutrition Facts (per serving)

257	Calories
10g	Fat
28g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 257
% Daily Value *
Total Fat 10g	13%
Saturated Fat 4g	19%
Cholesterol 36mg	12%
Sodium 725mg	32%
Total Carbohydrate 28g	10%
Dietary Fiber 2g	5%
Total Sugars 21g
Protein 16g
Vitamin C 37mg	185%
Calcium 47mg	4%
Iron 2mg	12%
Potassium 348mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.