Mongolian Beef Recipe (Instant Pot Version)

 

I was dead set on making this today and then realized that I had to sub a few things due to me being lazy and not wanting to go to the store. So here's what I did. In lieu of brown sugar, I used a 1/2 cup of Korean Bulgogi sauce, as this is a bit sweet and has a ton of spices already built in and is a little bit spicy as well. Next, the only thing close to flank steak that I had was a Chimichurri pre-marinated flap steak. Turns out, this was PERFECT! The parsley and oregano made SUCH an incredible addition to the overall flavor of the dish. Mix mix mix, throw it in the Instant Pot on High slow cook for 3.5 hours and WHAMMO! My house smells like savory sin and the sharks started circling.



So basically, I had to Roshambo the hubs for the last bowl. I won. I now have to make this at least once a week, since Mongolian Beef is his favorite thing in the world.

This Mongolian Beef recipe has very quickly become one of my favorite slow cooker meals, and my husband is obsessed with it. It has a sweet and spicy combination of flavors that will put the pavement to any takeout dish that you’ve ever had!

This slow cooker Asian beef is very simple to make. You will start by mixing your spices with the oil, water, and soy sauce in the Instant Pot or Crock-Pot to make your sauce. Coat your steak with corn starch and add it and the carrots to the slow cooker with the sauce that you will want to lick out of the bowl (eww, I know, but still). When the cooking is done, add in the green onions, then serve over rice with sesame seeds (totally optional; personally they get stuck in my teeth). Spoon it generously over rice and wait for the sharks to circle.

Awesome Things About This

  • UMAMI, BABY!

  • Quick, easy and ONE POT!

  • Served over rice or even Udon, this is a completely satisfying meal for anyone.

  • Your Instant Pot or Crock Pot does the work for you.

  • Take out!??!?! We don't know her anymore!!




PREP TIME: 10 mins

COOK TIME: 3 hrs

TOTAL TIME: 3 hrs 10 mins

COURSE: Main Course

CUISINE: Chinese

SERVINGS: 6

CALORIES: 327 kcal


INGREDIENTS


  • 1½ lbs flank or flap steak (thinly sliced against the grain into ¼" pieces)

  • ¼ cup cornstarch

  • 1 tbsp sesame oil

  • 3 tsp fresh garlic (minced)

  • 1 tsp fresh ginger (minced)

  • ¾ cup water

  • 1/2 cup Korean Bulgogi (BBQ) sauce

  • ½ cup soy sauce

  • ¼ tsp red pepper flakes (optional)

  • 5 green onions thinly sliced

  • 1 cup shredded carrots

  • sesame seeds, for garnish

INSTRUCTIONS

 

  • Add sesame oil, garlic, ginger, water, bulgogi sauce, soy sauce, and red pepper flakes to the slow cooker. Stir to combine.

  • In a large resealable bag add sliced flank steak and corn starch. Seal the bag and shake until well coated.

  • Add coated flank steak and carrots to the slow cooker and stir to combine.

  • Cover and cook on high for 2½-3 hours or on low for 4-5 hours.

  • When cook time is through add in green onions and stir to combine.

  • Serve over rice and garnish with sesame seeds.


Location: Colorado Springs, CO, USA

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