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Spicy Instant Pot Mongolian Beef

Spicy Instant Pot Mongolian Beef

  • Author: Helen
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4 1x


Thin slices of super tender flank steak coated in a rich and deliciously sweet, spicy and umami sauce. 

Serves 4.  Use the scaling buttons below to double or triple the quantity.



Mongolian Beef:

  • 600g (or 21oz) flank or bavette steak 
  • 4 tbsp cornflour / cornstarch
  • 2 tbsp groundnut or vegetable oil
  • 2 cloves garlic (crushed)
  • 2 tsp fresh ginger - finely chopped
  • 2 birds eye or long red chillies - finely chopped


  • 3 tbsp brown sugar 
  • 1 tbsp rice vinegar or apple cider vinegar
  • 3 tbsp soy sauce 
  • 1 tbsp oyster sauce (optional)
  • 3 tbsp water

To serve (optional)

  • 4 spring onions / scallions - sliced into 2cm or 1inch pieces
  • 4 tsp sesame seeds
  • White rice


  1. Remove any excess moisture from the flank or bavette steaks with kitchen paper and cut into 1/4inch or 0.5cm pieces across the grain. 
  2. Toss the sliced steak into the cornflour/cornstarch until evenly coated and shake off any excess cornflour/cornstarch. (note 1)
  3. Make the sauce by mixing together the brown sugar, rice vinegar, soy sauce, oyster sauce and water in a bowl or jug. 
  4. Set your instant pot to 'sauté' and add the oil or place a medium to large frying pan on a high heat if you would prefer to brown the beef on your stove. (note 2)
  5. When the oil is hot add the steak pieces and fry until browned on the outside. You might have to do this in two batches.
  6. Move the steak pieces to one side and add the garlic, ginger, and chillies and fry for 1 minute until fragrant.
  7. Turn off 'sauté' mode, add the sauce and re-add the beef if you removed it, place the lid on, and ensure that the valve is closed. Then set the Instant Pot to cook at high pressure for 8 minutes.
  8. When the time is up manually release immediately and serve with chopped spring onions/scallions, sesame seeds and rice. 


  1. Place the pieces into a colander and shake over the sink to remove any excess cornflour/cornstarch.
  2. I often brown my meat on the stove instead of in the Instant Pot. It creates more washing up but provides a bigger surface area to fry the meat, gives me more control over temperature and saves time having to cook a large amount of meat in batches.
  • Category: Meals
  • Cuisine: Asian


  • Serving Size: 1
  • Calories: 341
  • Sugar: 8.5g
  • Sodium: 532.3mg
  • Fat: 14.7g
  • Saturated Fat: 8.7g
  • Unsaturated Fat: 4.4g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 34.2g
  • Cholesterol: 90mg

Keywords: spicy instant pot Mongolian Beef