Pressure Cooker Mongolian Beef

Mongolian Beef Recipe - A pressure cooker version of PF Changs popular beef dish.

A pressure cooker version of PF Changs popular beef dish. Flank steak thinly sliced cooked in a lightly sweet, savory sauce until it’s melt in your mouth tender. 

Kelly, Just a Taste shared a picture of her Mongolian Beef recipe on Facebook and it looked fantastic. I had a request for a non-spicy Mongolian Beef pressure cooker recipe, so that was all the push I needed to turn her stir fry recipe in to a pressure cooker recipe.

Mongolian Beef Recipe - A pressure cooker version of PF Changs popular beef dish.

The original recipe is coated with cornstarch and quickly stir fried. In the pressure cooker, it’s best to add thickeners after you cook the beef, so you won’t get a crisp coating in the pressure cooker, but the beef will be much more tender with plenty of rich, flavorful sauce.

This recipe was a big hit with my family. It’s super easy to make and will definitely be making another appearance at our house soon.

Pressure Cooker Mongolian Beef

Yield: 6 servings

Pressure Cooker Mongolian Beef

Ingredients

  • 2 pounds flank steak, cut into 1/4" strips
  • 1 tablespoon vegetable oil
  • 4 cloves garlic, minced or pressed
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 2/3 cup dark brown sugar
  • 1/2 teaspoon minced fresh ginger
  • 2 tablespoon cornstarch
  • 3 tablespoons water
  • 3 green onions, sliced into 1-inch pieces

Directions

  1. Season beef with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned - do not crowd. Transfer meat to a plate when browned.
  2. Add the garlic and sauté 1 minute. Add soy sauce, 1/2 cup water, brown sugar, and ginger. Stir to combine.
  3. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.
  4. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
  5. Combine the cornstarch and 3 tablespoons water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions.
http://www.pressurecookingtoday.com/2014/08/pressure-cooker-mongolian-beef/




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Comments

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  1. Sherry says

    I thought it was fantastic. Better than our local Chinese restaurant. I cut back on the ginger though, not a big fan, but some is needed. I used chuck because that’s what I had in the freezer. I did not slice it up for browning, I kept it in big chunks. After it cooked, I removed the meat to a plate to make the sauce, because that’s a lot of meat in there! I added the sliced green onions to the final presentation, did not mix them in the sauce. The only thing I think it’s missing is either red pepper flakes or chili sauce, just a bit.
    I used my Instant Pot. Thanks Barbara!

  2. Carol says

    That looks so good. I’m gonna go searching in the deep freeze to see if I have some steak I can use for this-I know we’d love it.

    Thanks Barbara.

  3. Sherry says

    Barbara, did you pound the meat first?

    12 minutes for thin, already browned beef sounds like too long. ? I’ll be using my InstantPot.
    Can’t wait to try this.

    • Barbara Schieving says

      Hi Sherry – no I didn’t pound the meat first. You could use a shorter time, but I think a little bit longer time helps to tenderize the meat. I made it in my Instant Pot too. Enjoy!

  4. Robin DeMaio says

    Barbara did you take the meat out before throwing the cornstarch in the pot? The recipe doesn’t say to do that, but I usually have done that in the past….

    • Barbara Schieving says

      Hi Robin – nope, not this time. I just pushed the meat aside and added the cornstarch to the sauce. Then stirred the meat and sauce with tongs until the sauce thickened. Of course you could remove the meat if you preferred. Thanks for the question.

      • Elizabeth says

        Hi…I loved this dish!!! Easy and authentic. The only suggestion I would make is to use low-sodium soy sauce since it seemed a little too salty. I also added a tablespoon of chili paste. Delicious!!! Thank you for sharing!!!