Instapot Mongolian Beef- Allergy friendly!

Instant Pot Mongolian Beef

If you love the rich, sweet-savory flavor of Mongolian Beef but don’t want the hassle (or the takeout bill!), this Instant Pot Mongolian Beef is about to become a weeknight favorite. Tender strips of flank steak simmer in a garlicky sauce that thickens into glossy perfection. The best part? You can make it in under 30 minutes—and even prep it as a freezer meal for later.

The Secret to Tender Beef: Velveting

Before browning the steak, I use a simple Chinese restaurant technique called velveting. You just toss the sliced beef with cornstarch and let it sit for about 10 minutes. This step locks in moisture and keeps the meat tender, even after pressure cooking. It makes all the difference for that silky, melt-in-your-mouth texture you usually only get at a restaurant.

Why You’ll Love This Recipe

• Fast & Easy: Dinner’s ready in about half an hour.

• Better Than Takeout: Bold flavor, tender beef, and you control the ingredients.

• Freezer-Friendly: Assemble ahead of time and cook straight from frozen on a busy night.

• Family Approved: Sweet, savory, and saucy—kids and adults both dig in happily.

Cooking It Fresh

Brown your velveting-coated beef right in the Instant Pot, then stir in coconut aminos, garlic, ginger, brown sugar, and water. Pressure cook for just 11 minutes, thicken the sauce with a cornstarch slurry if desired , and finish with fresh green onions. Serve it over fluffy rice and you’ve got dinner on the table with minimal effort.

Serving Suggestions

We love this over a bowl of steamed jasmine rice, but it’s just as delicious with cauliflower rice, stir-fried veggies, or even gluten free noodles. Don’t forget to ladle that rich sauce over everything—it’s delicious!

✨ Pro Tip: Double the batch and freeze half—you’ll thank yourself on those busy nights when you want a homemade meal without the prep.

1. In a gallon-sized freezer bag, combine: flank steak, coconut aminos, 1/2 cup water, rice vinegar, brown sugar, and ginger. (Skip velveting step here — you’ll add slurry at the end when cooking.)

2. Seal tightly and freeze for up to 90 days.

To Cook from Frozen:

• Place frozen contents into the Instant Pot with an additional 1/2 cup water.

• Seal lid and cook on Manual/Pressure Cook for 25 minutes.

• Allow a Natural Release of pressure. (Optional: leave on warm for a few extra hours for fall-apart texture.)

• Finish with cornstarch slurry and green onions as directed above.

A few notes: if you can do soy, you can use gluten free soy sauce. If you can do sesame, a drizzle of sesame oil is delicious too!