Instant Pot Recipe for Mongolian Beef Using Flat Iron Steak
Skip the Chinese takeout! Make this classic favorite Instant Pot Mongolian Beef (Pressure Cooker Mongolian Beef) 蒙古牛肉 at home! Tender, juicy beef bathe in sweet-savory brown sauce with a spicy kick. Easy peasy tummy-happy. 😀
What are your favorite Chinese takeout dishes?
Classic Chinese-American takeouts are known to be big-portion, bang-for-your-buck, and soosatisfying to eat.
And those deep fried, sweet-savory saucy bite sized noms are simply irresistible!! My mouth is watering just thinking about those Honey Garlic Spareribs. They are my weakness…hehe~
Related Recipes:
- Instant Pot General Tso's Chicken
- Easy Beef and Broccoli
How can we forget the well-loved Mongolian Beef?
What is Mongolian Beef?
Mongolian Beef 蒙古牛肉 is essentially sliced beef stir-fried or fried with yummy savory brown sauce.
Mongolian Beef is certainly no stranger to Chinese-American restaurants. Though, it's interesting how different restaurants have their own twists and variations of this classic favorite (i.e. some serve it spicy, while others don't).
And if you get a chance to chat with Mongols, don't be surprised if they look confused when you rave about your love for Mongolian Beef. They'll also likely scratch their heads if you ask them about Mongolian Barbecue!
Why? Neither of these beloved "Mongolian" food originated from traditional Mongolian cuisine. 😉 But they're nonetheless delicious!! 😀
You'll Enjoy Instant Pot Mongolian Beef Because:
- So easy to make at home
- Super flavorful meaty beef with beefy flavors, juicy & tender with a bit of chew – so satisfying to eat!
- The yummy ginger-garlicky sweet-savory sauce with a kick of spice is very appetizing with rice
- Great way to add some Asian flavors into your regular rotation
Instant Pot Chuck Roast Experiment
Before diving into the yummy brown sauce, we wanted to find the optimal method and cooking time to make tender, juicy beef in Instant Pot Pressure Cooker.
So, time for another experiment!! 🙂
What we look for in a great slice of chuck roast?
- Meat Texture: tender with a great mouthfeel
- Meat Juice: moist & juicy (not dry)
- Meat Flavors: have great beefy flavors + absorbed the sauce's flavors
Instant Pot Chuck Roast Experiment Results
We conducted 8+ tests with ⅛ inch thick chuck roast slices using different cooking times in our Instant Pot Electric Pressure Cooker.
We evaluated the meat based on 3 factors: Meat Texture, Meat Juice, and Meat Flavors.
To read more about the experiment: head over to our Instant Pot Beef Stroganoff Recipe (it's super yummy as well!)
Time to cook Mongolian Beef in Instant Pot!
- 1 - 1 ½ pound (518g) well marbled chuck steak
- 1 (227g) large onion , sliced
- 1 (50g) large shallot , sliced
- 3 (11g) garlic cloves , roughly minced
- 1 tablespoon (6g) ginger , roughly minced
- 5 - 6 dried Chinese red chili (optional)
- 2 (49g) stalks green onions , cut into 2 inches strips
- 1 tablespoon (15ml) peanut oil
- Salt & freshly ground black pepper to taste
Thickener
- 2 tablespoons (18g) cornstarch
- 2 tablespoons (30ml) water
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Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
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Prep Ingredients: While the pressure cooker is heating up, you can prepare the ingredients as indicated. You should have about 24 mins including the time for browning the chuck steak.
-
Brown Chuck Steak: Season one side of the chuck steak generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) peanut oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with kosher salt and freshly ground black pepper. Brown for 7 mins on each side without flipping. Remove and set aside on a chopping board.
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Make Chicken Stock Mixture:
While the chuck steak is browning in pressure cooker, mix 1 tbsp (15ml) regular soy sauce, 1 tsp (5ml) dark soy sauce, 3 drops of sesame oil, 2 tbsp (28g) brown sugar, and ½ cup (125ml) unsalted chicken stock in a glass measuring cup.
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Sauté Onion & Garlic: Add sliced onion (227g) and shallot (50g) to the pressure cooker. Sauté for roughly 2 mins. Add in minced garlic cloves, ginger, and 6 dried Chinese red chili (optional), stir for roughly 90 seconds until fragrant. Do not let the garlic burn.
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Deglaze: Pour in the soy sauce chicken stock mixture (from Step 4) and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with wooden spoon. Turn off the heat briefly to cut the chuck steak.
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Cut Chuck Steak: After deglazing, cut the chuck steak into ⅛ inch thick beef slices. Since chuck roast grains run in different directions, slice it against the grains the best you can. Place beef slices and the flavorful meat juice in pressure cooker. Make sure all beef slices are partially submerged into the cooking liquid.
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Pressure Cook Beef Slices: Close lid and pressure cook at High Pressure for 12 minutes + 12 minutes Natural Release (after the pressure cooker has finished cooking, wait 12 minutes then carefully release the remaining pressure). Turn off the heat. Open the lid carefully.
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Thicken Sauce: Press Cancel button and Sauté button to heat up the sauce. In a small mixing bowl, mix cornstarch with water and mix it in one third at a time until desired thickness. Add green onion strips and give it a few quick stir. Taste and adjust the seasoning with kosher salt and brown sugar if necessary.
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Serve: Serve Mongolian Beef with Jasmine rice and other main & side dishes. Serve immediately.
*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Calories: 269 kcal | Carbohydrates: 13 g | Protein: 17 g | Fat: 16 g | Saturated Fat: 6 g | Cholesterol: 58 mg | Sodium: 238 mg | Potassium: 431 mg | Fiber: 1 g | Sugar: 6 g | Vitamin A: 95 IU | Vitamin C: 5.6 mg | Calcium: 36 mg | Iron: 2.3 mg
How to Cook Instant Pot Mongolian Beef
Ingredients for Instant Pot Mongolian Beef
Tools for Instant Pot Mongolian Beef
- Instant Pot Electric Pressure Cooker
- Glass Measuring Cup
- Small mixing bowl
1
Prepare Instant Pot
Heat up your pressure cooker over medium high heat.
- Instant Pot: press Sauté button and click Adjust button to go to Sauté More function.
Make sure your pot is as hot as it can be.
- Instant Pot: wait until the indicator says HOT.
2
Prep Ingredients
While the pressure cooker is heating up, you can prepare the ingredients as indicated.
*Pro Tip: You should have about 24 mins including the time for browning the chuck steak.
3
Brown Chuck Steak
Season one side of the chuck steak generously with kosher salt and freshly ground black pepper.
Add 1 tbsp (15ml) peanut oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot.
Carefully place the seasoned side of chuck steak in pressure cooker.
Generously season the other side with kosher salt and freshly ground black pepper.
Brown for 7 mins on each side without flipping.
Remove and set aside on a chopping board.
4
Make Chicken Stock Mixture
While the chuck steak is browning in pressure cooker, mix 1 tbsp (15ml) regular soy sauce, 1 tsp (5ml) dark soy sauce, 3 drops of sesame oil, 2 tbsp (28g) brown sugar, and ½ cup (125ml) unsalted chicken stock in a glass measuring cup.
5
Sauté Onion & Garlic
Add sliced onion (227g) and shallot (50g) to the pressure cooker. Sauté for roughly 2 mins.
Add in minced garlic cloves, ginger, and 6 dried Chinese red chili (optional), stir for roughly 90 seconds until fragrant. Do not let the garlic burn.
6
Deglaze
Pour in the soy sauce chicken stock mixture (from Step 4) and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with wooden spoon.
Turn off the heat briefly to cut the chuck steak.
7
Cut Chuck Steak
After deglazing, cut the chuck steak into ⅛ inch thick beef slices.
*Pro Tip: Since chuck roast grains run in different directions, slice it against the grains the best you can.
Place beef slices and the flavorful meat juice in pressure cooker. Make sure all beef slices are partially submerged into the cooking liquid.
8
Pressure Cook Beef Slices
Close lid and pressure cook at
- Pressure Cooking Method: High Pressure for 12 minutes, then 12 minutes Natural Release (after the pressure cooker has finished cooking, wait 12 minutes then carefully release the remaining pressure)
Turn off the heat. Open the lid carefully.
9
Thicken Sauce
Press Cancel button and Sauté button to heat up the sauce.
In a small mixing bowl, mix cornstarch with water and mix it in one third at a time until desired thickness.
Add green onion strips and give it a few quick stir.
Taste and adjust the seasoning with kosher salt and brown sugar if necessary.
10
Serve Instant Pot Mongolian Beef
Serve Mongolian Beef immediately with Jasmine rice and other main & side dishes.
Cooking Tips for Instant Pot Mongolian Beef
1. Why are we browning the chuck steak as a whole before cutting it up?
- Retain More Moisture: Browning the chuck steak as a whole retains more moisture due to less surface area.
- Brown Faster & Better:Since maillard reaction excels in a dry and high heat environment, the chuck steak will brown faster and better compared to cubed stew.
- Richer & Flavorful: The caramelized flavors from browning results in a richer & more flavorful dish.
2. Can I use other beef cuts for this recipe?
- Chuck roast is one of the most suitable cuts for pressure cooking. For optimal result, choose one that is well marbled!!
Some Useful Tips & Resources
50+ Instant Pot Recipes
All Our Pressure Cooker Recipes
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Source: https://www.pressurecookrecipes.com/instant-pot-mongolian-beef/
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