Our Paleo Family

Instant Pot Mongolian Beef

Please don’t disregard this recipe if you don’t have an Instant Pot. Just scroll down to the notes section where I give stovetop instructions.

If you enjoy the American version of Chinese food, then you will love this dish. Most of my other Asian inspired recipes, such as Pork and Veggie Un-rolls, Ground Beef Stir-fry or Citrus Chicken thighs, have a fairly light sauce. This Mongolian Beef boasts the rich, dark, syrupy sauce lots of people love!

I’ve tweaked and tweaked this recipe until my family deemed it prefect. I started with a non-Paleo version I saw on another website and continued to reduce the amount of coconut aminos and sweeteners until I got it just right for this family.

Make this recipe once as written and if you want it a little sweeter, it’s super easy to just add a little more coconut sugar or honey. But really, less is more in this instance. The sauce is still super rich and flavorful and won’t send you into a sugar coma afterward! I promise.

If you get a craving for Chinese food, but you’re doing a Whole 30, never fear, you can leave out the coconut sugar and honey and add in 3 or 4 dates instead. Those few dates will impart enough sweetness and you won’t feel like you’re missing out one tiny bit.

Serve this dish with a great big helping of stir-fried or roasted vegetables and you have an amazingly flavorful, complete meal.

 

Instant Pot Mongolian Beef
Print Recipe
Stay home from the mall and make this dish instead! You'll be glad you did!
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Instant Pot Mongolian Beef
Print Recipe
Stay home from the mall and make this dish instead! You'll be glad you did!
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Turn Instant Pot to sauté and adjust to more setting and add 1 tsp. of oil.
  2. Slice beef into approximately 1/4 inch thick slices. Keep your pieces of meat to about 1 inch by 2 inch pieces. Cut against the grain.
  3. Begin browning the meat on each side. Work in small batches, not overcrowding the pan.
  4. Once the meat is browned on each side, remove to a dish and brown the remaining meat.
  5. Once all the pieces of beef have been browned, add the broth and deglaze the pan, scraping up all the browned bits from the bottom of the pan.
  6. Turn Instant Pot off by pressing Cancel/Keep Warm.
  7. Add ginger, garlic, aminos, fish sauce, coconut sugar, and honey and stir well to combine.
  8. Add meat back to the Instant Pot. Stir to coat each piece of meat with the sauce.
  9. Secure the lid, move valve to Sealing, press Manual, make sure it's on high pressure. Set time for 12 minutes.
  10. The Instant Pot will take 3-4 minutes to pressurize.
  11. Allow to depressurize naturally. This will take about 10 minutes.
  12. Remove the lid. Press Keep Warm/Cancel, then press Sauté and adjust to More setting. Allow to simmer for 3-4 minutes.
  13. Mix arrowroot and water and add to the bubbling mixture. Stir quickly and allow to simmer for another minute to two.
  14. If you're not quite ready to serve, reduce Sauté to Less or turn off entirely. It will keep warm for quite a while.
Recipe Notes

If you don't have an Instant Pot, never fear. Prepare the recipe as instructed through step 8, substituting a heavy high-sided skillet for the Instant Pot. Once you've added your flavorings and meat to the pan, cover with a lid and reduce heat to low. Make sure your mixture is simmering and allow to simmer 45 minutes. Because your stovetop pan is not under pressure, enough moisture should have evaporated during the cooking process to produce a thick syrupy sauce. However, if the sauce is not thick enough for your liking, you can still add some or all of the arrowroot slurry to thicken.

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