Instant Pot Mongolian Beef
October 21st, 2019
When you crave the ease of eating out but don’t want to risk filling your body with sodium, sugar, and possibly even gluten, this Instant Pot Mongolian Beef is an easy, healthy copycat of a favorite restaurant meal! My Mongolian Beef recipe uses healthy fats and wholesome ingredients to make it Paleo, AIP, and The Myers Way® approved. Using an Instant Pot also makes it a quick weeknight dish that’s perfect for even the busiest families.
Is Mongolian Beef Healthy?
Absolutely. This Instant Pot Mongolian Beef is made entirely of clean ingredients. It’s gluten-free, dairy-free, soy-free, and it can even fit into more than one dietary protocol. Don’t let all that fool you — it tastes just like the dish you would find at a restaurant (and way better than any take-out)! Let’s take a look at some of the star ingredients:
Using flank steak from grass-fed cattle gives this recipe a healthy dose of protein, B vitamins, and iron. Grass-fed beef has a better Omega-3 to Omega-6 ratio than grain-fed beef, and it’s also high in zinc. You’ll be able to taste the difference between the steak you use in your Mongolian Beef and any cheap meat from the restaurant on the corner.
Green onions offer an amazing nutrient package in even small amounts. Don’t miss the chance to use the healthy garnish in as many recipes as possible. It gives the dish amazing flavor and offers vitamins A, K, and C along with a range of B vitamins and minerals.
This is the soy sauce alternative for your recipe. Most soy sauce is made from genetically modified soy, a highly phytoestrogenic food that can disrupt hormonal balance. You can avoid any MSG-laden soy sauce by using coconut aminos in its place. Made from coconut tree sap, this condiment offers a slightly sweet, tangy flavor that makes for a cleaner alternative to soy sauce.
What to Serve With Mongolian Beef
The recipe stands well on its own, or it can be served with even more veggies like broccoli and cauliflower rice, or even something unexpected such as avocado. If you’re hoping to maintain your weight with a heartier recipe to power you through your next workout, you can increase the carbohydrates by pairing this alongside roasted sweet potato.
Can You Freeze Mongolian Beef?
Yes; this recipe for Instant Pot Mongolian Beef freezes well. It’s a great recipe to double for freezer leftovers. I only recommend leaving the green onions out of the dish until you can garnish it after reheating.
To freeze, first let the Mongolian Beef cool completely at room temperature. Then freeze separate portions in airtight containers or reusable silicone bags.
To reheat, allow it to thaw in the refrigerator for several hours before warming up on the stovetop. This method will yield the best texture.
How to Make Mongolian Beef
This is one of those recipes that looks difficult, yet is actually really easy. That’s mostly thanks to the Instant Pot, which can have this meal ready to serve in under 30 minutes.
I recommend measuring all of your ingredients before you start cooking, so that the many components for your Mongolian Beef ready to go. Once you have all your ingredients ready, preheat your Instant Pot on the ‘Saute More’ function. While that heats up, combine arrowroot starch and flank steak in a bowl or bag and shake to coat. Saute the strips in the Instant Pot, deglazing with a little water if it sticks.
Now, add the rest of your ingredients, stir, and cook on HIGH for 2 minutes. Let the pressure release naturally while you make your arrowroot slurry.
Whisk your remaining arrowroot starch and water until well combined, then add it to the Instant Pot and turn on the Saute function once more. Allow the sauce to thicken for 2-3 minutes, then let everything settle for 8-10 minutes to thicken further.
Serve with green onions and your favorite side!
Instant Pot Mongolian Beef
- 3 Tbls coconut oil or avocado oil
- 1/2 tsp ground ginger
- 4 cloves garlic finely minced
- 1/4 cup +2 Tbls coconut aminos
- 1/8 cup fish sauce (can sup 1/8 cup additional coconut aminos)
- 1 1/4 cup water divided
- 1/4 cup coconut sugar packed
- 1 lb flank steak thinly sliced
- 3 Tbls arrowroot starch divided
- 2 green onions sliced