There’s just something about the rich, savory sauce and tender beef combined with the vibrant crunch of broccoli that makes this Instant Pot Mongolian Beef with Broccoli Recipe a total winner. It’s fast, flavor-packed, and better than takeout—trust me, your taste buds are going to thank you.

A white round plate filled with dark brown beef strips covered in thick glossy brown sauce, scattered with small bright green sliced scallions on top, placed on a white marbled surface. In the background, there is a partial white bowl with white rice and a pair of brown wooden chopsticks resting on the bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Instant Pot Mongolian Beef with Broccoli Recipe
Top Tip
How to Serve Instant Pot Mongolian Beef with Broccoli Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Instant Pot Mongolian Beef with Broccoli Recipe

Why You'll Love This Recipe

I make this Instant Pot Mongolian Beef with Broccoli Recipe at least once a month because it’s one of those dishes that hits all the right notes. The rich umami sauce combined with quick pressure cooking means you get incredible flavor in a fraction of the time.

Quick and Easy: From prep to plate, it takes about 30 minutes—perfect for weeknight dinners when time is tight.
Better Than Takeout: You control the ingredients, so it’s healthier and fresher than ordering in.
Perfectly Tender Beef: Thinly sliced flank steak pressure cooks in just 8 minutes, keeping it juicy, never chewy.
Versatile Serving Options: Serve it over rice, quinoa, or even cauliflower rice to suit your taste or diet.

Ingredients & Why They Work

Each ingredient in this Instant Pot Mongolian Beef with Broccoli Recipe plays a special role—balancing savory, sweet, and fresh notes. I've found that choosing fresh garlic and ginger really brightens the flavor, while the starch slurry thickens the sauce perfectly without clumps.

Flat lay of a fresh, raw flank steak sliced thinly against the grain arranged neatly on a simple white ceramic plate, four whole uncracked brown eggs in a small white bowl, a small white bowl filled with peeled whole garlic cloves, a small white bowl holding thinly grated fresh ginger root, two tablespoons of golden honey in a small white ceramic bowl, a few bright green broccoli florets cut into small pieces on a white plate, four fresh green onion stalks laid evenly beside the broccoli, a small white bowl with dark soy sauce, another small white bowl with golden olive oil, a small white bowl of tapioca starch powder, two small white bowls—one filled with clear water, one with white sesame seeds, and a pinch of vibrant red pepper flakes in a small white bowl, a neat mound of uncooked fluffy brown rice on a white ceramic plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Flank steak: Slicing against the grain and searing it first locks in tenderness and flavor.
Soy sauce / Tamari: Provides that deep umami base; Tamari is great if you want gluten-free.
Garlic and ginger: Fresh is key here to give the sauce its signature zing.
Honey: Adds just the right touch of sweetness to balance the salty sauce.
Cornstarch or tapioca starch: Makes the sauce silky and glossy without heaviness.
Broccoli florets: Chopped small so they steam quickly and stay crisp-tender.
Green onions: Fresh topping that provides brightness and color to the final plate.
Olive or sesame oil: For searing the beef, use sesame oil if you want that toasty flavor, but olive oil works well too.
Water or beef broth: Creates enough liquid for the Instant Pot to come to pressure and flavor the beef.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on the mood and what I have on hand. You can easily swap the steak for chicken or add more veggies like bell peppers or snap peas to amp it up nutritionally.

Variation: Sometimes I swap the flank steak for thinly sliced chicken thigh—it still cooks up juicy and soaks up all the sauce beautifully.
Spice it up: Add red pepper flakes or a drizzle of sriracha for a kick if you prefer a little heat.
Low-carb twist: Serve over cauliflower rice for a lighter meal without missing that comforting feeling.
Extra crunch: Toast some sesame seeds and sprinkle them on top for both texture and nutty flavor.

Step-by-Step: How I Make Instant Pot Mongolian Beef with Broccoli Recipe

A white bowl filled with three layers: the bottom layer is white rice with a soft and fluffy texture, the middle layer consists of cooked broccoli florets in a bright green color, and the top layer features pieces of dark brown beef coated in a shiny sauce, garnished with small white sesame seeds and chopped green onions scattered evenly across the dish, the bowl is placed on a wooden board with a white marbled surface underneath, and a white cloth with black stripes is seen in the background, photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Sear the Beef

Start by slicing the flank steak thinly against the grain—this step is essential to keep your beef tender and avoid it turning chewy. Next, turn your Instant Pot to the sauté setting and add your oil. Let it heat until shimmering before adding the beef in batches. Don’t crowd the pot; otherwise the meat steams instead of browns. Just 1-2 minutes per side till you see some beautiful caramelized edges.

Step 2: Add Sauce and Pressure Cook

While the beef sears, whisk together your soy sauce or tamari with garlic, ginger, and water or broth. Pour this mixture over the browned beef, cancel sauté, and lock the lid. Make sure the pressure release valve is sealed, then pressure cook on high for 8 minutes. It’ll take a few minutes for the pot to reach pressure, so use that time to relax or prep your sides.

Step 3: Thicken Sauce and Steam Broccoli

As soon as the cooking finishes, carefully quick-release the pressure. Open the lid and stir in the honey, a cornstarch slurry (cornstarch + cold water), and the broccoli florets. Use the sauté function again, stirring often until the sauce thickens and the broccoli is tender yet crisp—usually about 4-6 minutes. If you like it saucier, add a little more slurry and cook a minute longer.

Step 4: Serve and Garnish

Serve your Mongolian beef over your chosen grain—brown rice, jasmine, quinoa, or even cauliflower rice—and sprinkle with green onions and sesame seeds. For extra flair, I like a little sriracha or some red pepper flakes on top. It brings everything to life!

Top Tip

Over the years, I’ve learned a few things that really help this Instant Pot Mongolian Beef with Broccoli Recipe turn out perfectly every time—here are my go-to tips to make sure your meal is a sure crowd-pleaser.

Sear the beef well: Those golden-brown bits on the meat add serious depth of flavor—don’t skip this step!
Cut against the grain: This keeps each bite tender and prevents toughness after pressure cooking.
Use fresh aromatics: Fresh garlic and ginger elevate the sauce like nothing else—the bottled versions won’t do.
Don’t forget the slurry: Mixing cornstarch or tapioca starch with cold water before adding ensures a smooth, glossy sauce without lumps.

How to Serve Instant Pot Mongolian Beef with Broccoli Recipe

Garnishes

I always garnish this dish with lots of sliced green onions for that fresh bite and a sprinkle of toasted sesame seeds for some nuttiness and crunch. If I’m craving a little heat, a few red pepper flakes or a drizzle of sriracha finishes it off perfectly.

Side Dishes

My favorite way to serve this Instant Pot Mongolian Beef with Broccoli Recipe is over steamed jasmine rice or sometimes quinoa for a heartier texture. Roasted veggies on the side work well too if you want to bulk it up with more color and nutrients.

Creative Ways to Present

For special dinners, I’ve served this in cute mini bowls garnished with edible flowers and a splash of extra sesame oil. It instantly turns a weeknight meal into something festive and fun to share!

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 4 days. I store the beef and broccoli separate from the rice if I can, so the grains don’t get soggy.

Freezing

This Instant Pot Mongolian Beef with Broccoli Recipe freezes nicely. Just cool completely and freeze in portions. When thawing, I recommend thawing overnight in the fridge for best texture.

Reheating

When reheating, microwave covered for a minute or two, then stir. If the sauce thickened too much, add a splash of water and heat gently on the stove with frequent stirring to restore that silky feel.

Frequently Asked Questions:

Can I use a different cut of beef for this recipe?

Absolutely! While flank steak is ideal because of its texture and flavor, you can also use sirloin or skirt steak. Just be sure to slice thinly against the grain to keep the meat tender.

Is there a vegetarian version of this Instant Pot Mongolian Beef with Broccoli Recipe?

You can swap the beef for tofu or mushrooms for a vegetarian-friendly version. Press and marinate firm tofu or use large meaty mushrooms like portobello, then follow the same steps for sauce and cooking times.

Can I make this recipe in a regular pan instead of an Instant Pot?

Yes! You can sauté the steak and cook the sauce in a skillet on the stove. Simmer the sauce to thicken after adding the slurry, and steam or blanch the broccoli separately before mixing everything together.

How do I prevent the broccoli from getting mushy?

Add the broccoli towards the end of cooking and only cook it until bright green and crisp-tender, usually 4-6 minutes with the lid on after pressure cooking the beef. Avoid overcooking to keep that satisfying crunch.

Final Thoughts

This Instant Pot Mongolian Beef with Broccoli Recipe has become one of my go-to meals when I want flavor without the fuss. It’s so satisfying to make something homemade that tastes way better than takeout and takes almost no time. I can’t wait for you to try it—you’re going to love how easy it is to pull together a delicious dinner that feels special on any night of the week.