Mongolian Beef

Dinner in 30 minutes!

Mongolian Beef
Mongolian Beef over Brown Rice

This is one of the first recipes I tried in the Instant Pot several years ago. It remains a family favorite. It's super easy, flavorful, and makes for a yummy lunch the next day.


Stew meat -family size (approximately 2-3 lbs)
1 tablespoon vegetable oil
4 cloves garlic, minced or pressed (about 2 teaspoons)
1/2 cup soy sauce
1/2 cup water
2/3 cup brown sugar
1/2 teaspoon fresh ginger
Salt & Pepper
2 Tablespoons cornstarch
3 Tablespoons water
Green onions, chopped
2-3 cups long grain rice


Season the stew meat with salt and pepper.
Pour oil in Instant Pot and heat, using the saute option.
When oil is hot, brown stew meat. Turn off Instant Pot.
While meat is searing, combine garlic, soy sauce, water, brown sugar, and ginger in a small bowl. Pour over stew meat.
Cover and secure Instant Pot.
Cook on high pressure for 25 minutes.
While meat is cooking in the Instant Pot, prepare 2-3 cups long grain rice either on the stove or in a rice cooker.
When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
Combine cornstarch and water in a small bowl.
Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens.
Serve over rice and topped with green onions


I'm usually in a hurry and just dump the whole tray of stew meat into the Instant Pot. If you want a nice sear on the meat, brown in small batches.
Serve with warm Naan.
This recipes feed 3-4 with leftovers to make a couple lunches. You can easily half this to make a smaller quanity.

Recipe credit:

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