One Pot Pressure Cooker Mongolian Beef with Rice is a family favorite, when we get take-out Chinese food, but making it at home is friendlier for your diet and your wallet.
Here is another one of my “Take-Out” Chinese Food recipes that I have converted to the Pressure Cooker. Mongolian Beef is really a Chinese American dish. The name comes from Mongolian Barbecue and is not Mongolian cuisine.
It’s not super-duper sweet like some recipes you will find for Pressure Cooker Mongolian Beef and I think it tastes best using flank steak, however many people like to use a less fatty meat, such as sirloin or top round steak.
You can substitute the Black Soy Sauce for Molasses or Brown Sugar and 1 teaspoon of Light Soy Sauce if you like, but I strongly suggest against it. I personally do not like that sweet, cloying taste in my Mongolian Beef.
If I were you, I would invest in Black Soy Sauce, as it adds a nice depth of flavor and just the right amount of saltiness, without going overboard. The Hoisin Sauce gives the Pressure Cooker Mongolian Beef with Rice, such a wonderful flavor.
Turn this Pressure Cooker Mongolian Beef recipe into a one pot meal!
You will just need these two accessories. The shorter of the two
Round Pressure Cooker Dessert Pans and a Tall Legged Stainless Steel Steaming Rack/Trivet. If the above dessert pans are sold out, I recommend the Tiffin Pan Set (w/mini pans). They are really Spice Containers, but work well as PIP Rice Pan and Dessert Pans!
Flank steak is slightly fatty and gives a great taste. Slice the steak into thin strips.
Season the steak with salt and pepper.
If you are in a rush, you can absolutely skip the marinating part and just brown the meat as is or marinate and follow the rest of the recipe below.
Between you and me, when Flank Steak is on sale, I buy a lot and slice it up, to make Freezer Meals. I divide up the meat into portions and make various marinades and seal them all up in my FoodSaver Vacuum System. All I have to do is pop it out of the freezer and let it defrost, which nicely marinates the meat. If you are short on time and forgot dinner, just cook it frozen. No worries!
Make sure to fully heat up your Pressure Cooker cooking pot before adding the oil. A very hot stainless steel pot with the fat added afterwards, makes stainless steel, non stick!
Remove the beef from the marinade (reserving the marinade) and place the beef directly into the Pressure Cooker cooking pot. Sauté the beef until it is slightly browned, only a minute or two and then pour in the marinade.
Be careful not to over cook the beef!
You are ready to lock on the lid and cook your entire dinner in ONE pot at the same time!!!
Open the pot and remove the Pan of rice. Place the lid on top of the rice to allow it to continue to steam and finish the cooking process. While the rice is steaming, go on to the next step. Your rice will be perfectly cooked by the time the beef is ready.
Scallions from our garden. They should be cut in one inch long slices, on the diagonal.
Potato Starch is used in Asian cooking and is gluten free. I prefer to use Asian Potato Starch rather than flour, as I love the flavor it gives when coating meat and shrimp. If you don’t have any, go a head and use cornstarch.
It’s best to make a slurry with the Potato Starch. Using a glass measuring cup, remove about a quarter cup of the hot liquid sauce from the Pressure Cooker. Slowly Whisk in Potato Starch and keep Whisking until the liquid is smooth.
Pour the smooth slurry and dried red peppers into the cooking pot and Whisk to combine.
When the sauce has thickened, turn off the Pressure Cooker and remove the red peppers, if desired.
Drizzle in sesame oil.
One of my very favorite kitchen tools is this Rösle Stainless Steel Flat Whisk. Every kitchen should have one; it is so wonderful for whisking. I use it with almost every recipe!
I always pull out the red peppers, as I just want to get a quick flavor in the sauce.
Pressure Cooker Mongolian Beef with Rice will satisfy all your “Take-Out” needs. 🙂
If you don’t want to cook your rice with the Pressure Cooker Mongolian Beef, you can make it in a separate pot, using this recipe, Pressure Cooker White Rice. Alternatively, if you are cooking for a crowd and need a larger portion of rice, using the “Pot In Pot” method, try my Pressure Cooker Perfectly Cooked Pot In Pot Rice.
Other Asian dishes that go well with this Pressure Cooker Mongolian Beef with Rice are One Pot Pressure Cooker Chinese Orange Pepper Chicken & Rice, Pressure Cooker Chinese Take-Out Spicy Orange Beef and Pressure Cooker Healthy Inside Out “Eggrolls.”
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alpha Armour Salt Box with Spoon
- John Boos Maple Cutting Board with Groove
- Stainless Steel Trivet
- Small Mixing Bowl
- Tiffin Pan Set (w/mini pans) (for Pot in Pot Rice)
- Healthy Boy Black Soy Sauce or Black Soy Sauce
- Asian Potato Starch or Bob Mills Potato Starch
- Chinese Five Spice
- Kadoya Pure Sesame Oil
- Koon Chun Hoisin Sauce
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Here is your handy printable recipe:
- 2 pounds sirloin, round steak or flank, cut into ¼" thick strips
- 1 Tablespoon Peanut Oil (or Olive or Vegetable)
- 2 Tablespoons Potato Starch
- 1 teaspoon Sesame Oil
- 2 Tablespoons Black Soy Sauce
- ¼ cup Light Soy Sauce
- ½ cup water
- 2 dried red chili peppers, or to taste
- 4 cloves garlic, minced
- ½ cup Hoisin Sauce
- 2 Tablespoons Ginger, minced
- 4 Scallions, cut in one inch slices, on the diagonal
- See my Pressure Cooker Perfectly Cooked Pot in Pot Rice recipe
- In a bowl, mix together Sauce ingredients.
- Add the sliced meat to the bowl and allow to marinate for 10 minutes.
- Select Sauté (adjust to More/Higher if using and Instant Pot or GoWise) or Browning on Pressure Cooker and allow to heat.
- Add Peanut Oil to the Pressure Cooker cooking pot.
- Remove the beef from the marinade and set the marinade aside.
- Add the beef to the cooking pot and sauté until slightly browned, about a minute.
- Turn off Pressure Cooker.
- Add reserved marinade to the cooking pot and deglaze the pot, stirring up the bits that are stuck to the bottom.
- If making this a One Pot Meal, add the Prepared PIP Rice now.
- Lock on lid and close Pressure Valve.
- Cook at High Pressure for 5 minutes.
- When Beep is heard, allow a 10 minute natural release and then remove lid, when all pressure is released.
- Remove lid and remove bowl of rice and trivet
- Quickly place cover on rice to finish the steaming.
- Select Sauté/Browning and add red peppers to the pot.
- Remove about ¼ cup of liquid from the pot and whisk in potato starch until smooth.
- Return liquid to pot. Simmer until desired consistency.
- Turn off heat.
- Drizzle Sesame Oil in pot, stir.
- There should be almost no liquid, as the sauce should cling to the meat.
- Garnish with scallions.
- Serve over rice.
Red peppers are very hot and just for flavoring. Most people push them aside.
When you are thickening the sauce, thin sliced carrots, mushrooms and water chestnuts are a great addition to this dish.
If you would like to use skirt steak, do not pressurize. The sautéing is enough!
If you would like to cook the rice at the same time as the beef and broccoli, please see my Pressure Cooker Perfectly Cooked Rice for step by step instructions.