This Instant Pot Mongolian Beef & Broccoli is an easy weeknight meal the whole family will love. Tender beef and steamed broccoli are served with a sweet and spicy soy glaze.
Prep Time20 minutesmins
Cook Time10 minutesmins
Instant Pot Pressure Build Time18 minutesmins
Total Time48 minutesmins
Course: Main Course
Cuisine: Chinese
Servings: 4servings
Author: I Don't Have Time For That
Equipment
6 qt Instant Pot
Ingredients
1poundflank steaksliced very thin (¼”)
3tablespoonscornstarch
2tablespoonsvegetable oil
½cupwater
2cupssmall broccoli florets
green onion and sesame seedsfor garnish
Sauce
½cupsoy sauce
¼cuplight brown sugar
2clovesgarlicminced
1teaspoongrated ginger
½teaspoonred pepper flakes
Instructions
Toss beef and cornstarch in a bowl and let rest for at least 15 minutes.
In a small bowl, whisk together the soy sauce, brown sugar, garlic, ginger, and red pepper flakes.
Heat the Instant Pot using the saute function and add the olive oil. When the oil is hot, add the beef in batches and cook just until browned, about 2 minutes per side.
Add the water to the pan and use a spatula to scrape up any brown bits in the bottom of the pan. Add the beef and sauce and stir to combine.
Place the broccoli on top of the beef but do not mix.
Attach the lid and ensure the valve is in the sealing position. Set the Instant Pot to pressure cook manual, high pressure for 1 minute.
Quick release the pressure once the cooking time is up.
Garnish with green onion and sesame seeds.
Notes
Use your favorite cut of beef, we like flank steak or New York strip.
Cornstarch tenderizes the beef, adds a nice crust and helps to thicken the sauce.
Fresh garlic and ginger are best in this recipe but you can substitute 1 teaspoon of granulated garlic and ½ teaspoon dried ginger in a pinch.
Adjust the red pepper flakes to your liking.
Broccoli is delicious with Mongolian beef but you can substitute either bell peppers, snap peas, or a stir fry mixture.