What is Mongolian beef sauce made of?

Mongolian beef sauce is a rich, sweet-savory blend made from soy sauce , brown sugar , garlic , ginger , and sometimes beef broth or water. The sauce is thickened using cornstarch either during or after cooking. It delivers a balance of salty umami and caramel-like sweetness, which makes Instant Pot Mongolian Beef so popular. Some versions add hoisin sauce or sesame oil for extra depth and aroma.

What is the best cut of meat for Mongolian beef?

The best cut for Instant Pot Mongolian Beef is flank steak —it’s lean, easy to slice thin, and absorbs sauce well. However, other cuts like sirloin , flat iron , or even skirt steak also work great when sliced against the grain. For more affordable options, top round or bottom round can be used but may require longer cooking or marinating for optimal tenderness.

Why is my Instant Pot beef not tender?

Tough beef in Instant Pot Mongolian Beef is often due to one of the following: Slicing the beef with the grain instead of against it. Using a low-pressure setting or skipping natural pressure release . Not enough cooking liquid , which can affect internal pressure. Overusing cornstarch before pressure cooking, which can cause clumping or uneven texture. To fix it, ensure you cook on high pressure , slice properly , and allow 10 minutes of natural release before opening the pot.

What makes Mongolian beef different?

Instant Pot Mongolian Beef stands out because of its thick, glossy sauce that’s both sweet and savory without being overly spicy. Unlike many other Asian beef dishes, it doesn’t rely on chili sauces or heavy spice. It focuses on balance—rich soy, caramelized sugar, and warm aromatics. The use of flank steak and the specific sauce combo give it a uniquely comforting, takeout-style flavor.

Instant Pot Mongolian Beef – The Best 30-Minute Takeout

Name: Instant Pot Mongolian Beef
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1½ lbs flank steak, thinly sliced against the grain; 2–3 tbsp cornstarch; 1 tbsp vegetable oil; ½ cup low-sodium soy sauce; ½ cup brown sugar; ½ cup beef broth or water; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1 tsp red pepper flakes (optional); 1 tbsp cornstarch + 2 tbsp water (for slurry, optional); 2–3 green onions, sliced (for garnish); 1 tsp sesame seeds (optional garnish)

Ingredients

Scale

1½ lbs flank steak, thinly sliced against the grain
2–3 tbsp cornstarch
1 tbsp vegetable oil
½ cup low-sodium soy sauce
½ cup brown sugar
½ cup beef broth or water
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp red pepper flakes (optional)
1 tbsp cornstarch + 2 tbsp water (for slurry, optional)
2–3 green onions, sliced (for garnish)

1 tsp sesame seeds (optional garnish)

Instructions

Slice flank steak thinly against the grain and toss with 2–3 tbsp cornstarch.
Set Instant Pot to “Sauté” mode. Add oil and brown beef in batches.
Deglaze the pot with a splash of broth, scraping up browned bits.
Whisk soy sauce, brown sugar, garlic, ginger, and broth in a bowl. Pour over beef in the pot.
Seal and cook on High Pressure for 10 minutes. Let pressure release naturally for 10 minutes, then quick release.
Turn on “Sauté” and simmer to reduce sauce. Add slurry if needed to thicken.

Stir in green onions and sesame seeds before serving.

Notes

For a veggie boost, stir in steamed broccoli, bell peppers, or carrots after pressure cooking. Serve over rice or noodles.

Author: Amillia
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Instant Pot
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 cup
Calories: 370
Sugar: 15g
Sodium: 780mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 35g
Cholesterol: 85mg

Keywords: instant pot beef, mongolian beef, quick dinner, asian beef recipe, pressure cooker beef