If you crave beef in a sweet sauce with a touch of savory, chances are you’re familiar with the Chinese and Asian-Fusion dish known as Mongolian Beef. It’s also now incredibly simple to make in your Instant pot with little fuss. However, sometimes the beef you’re eating from a restaurant is questionable as to what part of the cow it is. I use sliced flank steak, which gives the beef a more premium experience – similar to slices of tender, juicy brisket. But flap or skirt steak or even chuck roast will also work nicely here. Be sure to serve it with hibachi fried rice!
Transforming The Sauce
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- 3 tablespoons sesame oil (any kind)
- 1 white or yellow onion, sliced length-wise and into strips
- 1 bunch scallions, sliced into 1-inch pieces, divided
- 6 cloves (2 tablespoons) garlic, minced or pressed
- 3 pounds flank steak, sliced against the grain into 1/4-inch thick strips (see Jeff's Tips)
- 1 cup beef broth
- 1/4 cup soy sauce, tamari (gluten-free), or coconut aminos (soy and gluten-free)
- 1/4 cup packed dark (or light) brown sugar
- 3 tablespoons cornstarch + 3 tablespoons cold water
- 1/4 cup hoisin sauce (see Jeff's Tips)
- 1/4 cup plum sauce (see Jeff's Tips)
- 2 tablespoons molasses
- Sesame seeds, for garnish (optional)
- Add the sesame oil to the Instant Pot and hit Sauté and Adjust so it's on the More or High setting. After 3 minutes of heating, add the onion and half the scallions and sauté for 3 minutes, until the onions slightly soften and become a bit translucent. Add the garlic and sauté for 1 minute more.
- Add the steak/beef and sauté for 3 minutes, until lightly browned at the edges, but by no means fully cooked.
- Add the broth, soy sauce, and brown sugar and stir well. Secure the lid, move the valve to the sealing position. Hit Cancel followed by Pressure Cook or Manual for 12 minutes on High Pressure. When done, allow a 5-minute natural release followed by a quick release.
- While the meat is natural releasing, make a slurry by adding both the cornstarch with the water to a small bowl and mixing together until smooth.
- Hit Cancel and then hit Sauté and Adjust so it's on the More or High setting. Once bubbling, stir in the slurry and the sauce will thicken almost immediately. After 30 seconds of bubbling, hit Cancel to turn the pot off.
- As the bubbles die down, add the hoisin sauce, plum sauce, molasses and remaining scallions. Stir until well-combined. Allow to rest for 5 mintues for the flavors to come together and then serve alongside your favorite sides such as fried rice, white rice, brown rice, lo mein, and/or an eggroll!
You can also use skirt or flap steak or chuck roast. Just use 3 pounds of it and slice against the grain into 1/4-inch thick strips as you would the skirt steak.