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A bowl of Spicy Instant Pot Mongolian Beef
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5 from 1 vote

Spicy Mongolian Beef

Thin slices of super tender flank steak coated in a rich and deliciously sweet, spicy and umami sauce. 
Prep Time15 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4 people
Calories: 356kcal
Author: Helen

Equipment

Ingredients

Mongolian Beef:

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

Sauce:

  • 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

  • 4 scallions (spring onions) - sliced into 2cm or 1inch pieces
  • 4 tsp sesame seeds
  • White rice
US Customary - Metric

Instructions

  • Remove any excess moisture from the flank or bavette steaks with kitchen paper and cut into ¼inch or 0.5cm pieces across the grain.
  • Toss the sliced steak into the cornstarch (cornflour) until evenly coated and shake off any excess cornflour/cornstarch. (note 1)
  • Make the sauce by mixing together the brown sugar, rice vinegar, soy sauce, oyster sauce and water in a bowl or jug.
  • 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)
  • 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.
  • Move the steak pieces to one side and add the garlic, ginger, and chilies and fry for 1 minute until fragrant.
  • 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.
  • When the time is up manually release immediately and serve with chopped scallions (spring onions), sesame seeds and rice.

Notes

  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.

Nutrition

Serving: 1 serving | Calories: 356kcal | Carbohydrates: 21g | Protein: 34g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 89mg | Sodium: 964mg | Potassium: 667mg | Fiber: 1g | Sugar: 10g | Vitamin A: 334IU | Vitamin C: 35mg | Calcium: 58mg | Iron: 3mg