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This Instant Pot Skinny Mongolian Beef is a delicious, savory favorite that can be made in an instant pot or slow cooker, and paleo/whole 30 diet compliant!
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Easy Instant Pot Skinny Mongolian Beef
This Instant Pot Mongolian Beef will knock your socks off. It is so quick to assemble and will simmer effortlessly all day. I love to fill a bowl of stir-fry mongolian beef with sesame seeds and green onions, you can also add hoisin sauce or sriracha for an extra kick!
But the best part of this skinny mongolian beef? It can be made in a skillet or a slow cooker if you don’t have an Instant Pot! It’s still super simple and totally paleo/whole 30 compliant – so make this tasty dish whatever way works best for you! It’s so hard to stick to healthy eating plans, this is one meal you don’t have to work too hard on. If you arent trying to do the skinny option you can add brown sugar
How to make Skinny Mongolian Beef
First assemble these ingredients:
- Flank Steak – flank steak is a cut from the cow’s belly and is very lean which makes it ideal for diets.
- Arrowroot powder – arrowroot powder is the diet friendly equivalent of cornstarch and will help the flank steak brown more effectively. You can buy some here.
- Olive oil – I use olive oil to keep the carrot and steak from sticking to the instant pot or pan. You can use any oil that has a high smoke point.
- Ginger powder – ginger powder will add some heat to this Mongolian beef recipe. You can also use fresh grated ginger for a more intense flavor.
- Garlic coconut aminos – this is a very common keto, whole 30, and paleo substitute for soy sauce you can buy some here.
- Water – water will help thin the sauce, when things go into the Instant pot or slow cooker you need moisture so everything doesn’t stick.
- Honey – honey will add a sweet element to the sauce, I like to use local wild honey for the best flavor.
- Grated carrot – you can often find this pre-grated at the grocery store which will save you some time and dishes.
Use the following method if using an Instant Pot
Coat the meat. Coat the flank steak with arrowroot powder and set aside.
Use Instant Pot. Set your instant pot to sauté and add all the other ingredients. Let cook till sauce has reduced by about half then add the meat to the cooker, briefly cook then cover instant pot and cook 25 minutes.
Finish. When beef is cooked and tender and sauce is thickened the Mongolian beef is done. Garnish with sesame seeds, green onions, and red pepper flakes as you like.
Use the following method if using a Slow Cooker
Coat the meat. Coat the flank steak with arrowroot powder and set aside.
Sauté. Add oil to a large skillet on medium high heat and sear the beef, set aside. Add all the other ingredients to the skillet and cook till reduced by half.
Slow cook it. Add the contents of the skillet to a slow cooker and cook it on high for 2 hours or low for 4.
Finish. When beef is cooked and tender and sauce is thickened the Mongolian beef is done. Slice the meat if necessary and toss in the sauce. Garnish with sesame seeds, green onions, and red pepper flakes as you like.
Tips and Tricks for perfect Skinny Mongolian Beef
Swap the sweetener. If you’re sticking to a whole 30 diet, swap the honey for (no sugar added) apple juice concentrate, or dates that are soaked in water and blended.
Don’t Overcrowd the Pan: Cook the beef in batches if necessary to ensure it sears properly rather than steams. Overcrowding can lead to a reduction in temperature, causing the beef to release moisture and become chewy.
Prepare the Sauce: The sauce typically includes ingredients like soy sauce, brown sugar, garlic, and ginger. Adjust the balance of sweetness and saltiness to your taste, and consider adding a touch of hoisin sauce or sesame oil for depth.
Thicken the Sauce: Use a slurry of cornstarch and water to thicken the sauce. Add it towards the end of cooking and allow it to simmer briefly until the sauce reaches your desired consistency.
Add Vegetables for Crunch: Green onions and julienned carrots are common additions that provide a fresh, crunchy contrast to the tender beef. Add these towards the end of cooking to retain their crispness.
Serve with a Starch: Mongolian Beef is traditionally served over a bed of steamed rice or noodles, which complements the rich, savory sauce and makes for a filling meal.
Try it with chicken. The thin sliced beef in this recipe can be swapped with chicken that has been sliced thin or even tofu for a vegan dinner.
FAQs
You can store leftover skinny Mongolian beef in airtight containers in the refrigerator for 3-4 days. Reheat in the oven or microwave.
I like to eat this Mongolian beef over cauliflower rice. Click here to get my recipe!
Yes, you will want to choose a vegetable this isn’t going to just fall apart completely in the instant pot. I would recommend a thicker vegetable like bell pepper, beet, or parsnip.
Feel free to use low sodium soy sauce instead of the aminos and you can use vegetable oil or another type of oil if you prefer.
Other amazing Instant Pot Recipes
Steamed White or Brown Rice: The mild flavor and fluffy texture complement the savory and slightly sweet sauce of the Mongolian beef, making it a perfect base to soak up the delicious juices. Try this rice pilaf.
Stir-fried Vegetables: Vegetables like broccoli, bell peppers, and snap peas add a crunch and a variety of colors to the dish, offering a contrast in textures and enhancing the nutritional value.
Noodles (Lo Mein or Rice Noodles): They provide a hearty and satisfying addition, absorbing the sauce’s flavors and adding a different texture to the meal.
Green Onion Garnish: Adds a fresh, slightly sharp flavor that cuts through the richness of the beef, enhancing the overall taste with its aromatic presence.
Sesame Seeds: Sprinkling sesame seeds on top introduces a nutty flavor and a subtle crunch, adding depth to the dish’s texture.
Crispy Wontons or Egg Rolls: Serve as a crunchy, savory appetizer that complements the tender beef with their contrasting textures. Try these egg rolls.
Cucumber Salad: Offers a cool and refreshing contrast to the warm, spicy beef, balancing the meal with its crispness and light vinegar dressing.
Steamed Dumplings or Potstickers: Provide a soft, doughy texture that pairs well with the meat’s chewiness, making for a more diverse dining experience.
Hot Jasmine or Green Tea: Helps cleanse the palate between bites with its subtle floral or grassy notes, enhancing the meal’s flavors and aiding in digestion.
Try these other instant pot recipes:
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Instant Pot Skinny Mongolian Beef
Equipment
- Instant Pot Duo Plus, 6-Quart Whisper Quiet 9-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer, Free App with 1900+ Recipes, Stainless Steel
Ingredients
Instructions
- Cover thinly sliced flank steak in arrowroot powder.
- Set aside.
- Add all other ingredients to instant pot set to sauté and cook till sauce is reduced by half.
- If using a slow cooker add the oil to a skillet over high heat and cook the beef until it is browned. Add all the other ingredients to the skillet and reduce by half.
- If using instant pot add beef to other ingredients cover and cook for 25 minutes.
- If using a slow cooker add the browned beef and contents of the skillet into slow cooker and cook 2 hours on high or 4 hours on low.
- It will be done when beef is cooked and tender, and sauce is thickened.
- Garnish with sesame seeds, green onions, and red pepper flakes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I wonder if this would work with Ground Beef instead of Flank Steak?
Definitely!
This is horrible. My Instant Pot wouldn’t work because of the arrowroot; several attempts to pressurize and it said “burn” every time even after stirring several times over. I finally cooked the meat and after one taste, my family went out for burgers!!! I doubled the recipe because there are so many of us so a terribly expensive mistake. It’s the viscosity that is the main problem; It’s slimy.
This recipe looks delish but it is NOT Whole30. Honey is not permitted.
Andrea, if you look in the text before the recipe, there are Whole 30 substitution ideas for the honey!
To my knowledge you cannot have honey on the whole 30 program!?
Hey Sheree – you can’t, which is why I suggest a non-honey swap for those following Whole 30.
You haven’t specified the amount of onions you put in with carrot? In fact no onions appear in the list of ingredients! Please could you add this as I would love to make this it looks delicious but I don’t want to mess it up.
Thank you.
Fixed that – They go in with the carrots, and again as a topping.
Just made this in an electric skillet. I didn’t have dates or Apple juice but I did have unsweetened apple sauce. That made the recipe whole 30 friendly. Great recipe!