This PF Chang’s Copycat Instant Pot Mongolian Beef is thanks to my Disneyland obsession. If you’ve been to Disneyland, then you know that there is a PF Chang’s restaurant in the Garden Walk area along with Bubba Gump’s, another of my faves! I’m pretty sure that the reason I love to travel is trying out all the different restaurants and PF Chang’s is one of my favourites to stop in at. For research purposes, of course!

 Mongolian Beef
Mongolian Beef

It’s also thanks to my Instant Pot obsession, of which you all know about by now. This was SO easy. I literally popped it onto my counter and fried up the beef while washing dishes between stirs. Because it’s so portable, I pretty much use it anywhere I need to.

Mongolian beef is my FAVOURITE thing to order, period. It’s sweet and savoury and oh, when you pile it on a bed of steaming hot white rice?

HEAVEN.

PF Chang's Copycat Instant Pot Mongolian Beef

And the best part?

Taste tested by all four of us and given a resounding FOUR thumbs up from everyone involved. Oh, thank the Lord that my daughter is finally eating all sorts of flavoured dishes. She actually loved this mongolian beef.

Now the next part of my plan is to get her to actually start eating the P.F. Changs Mongolian beef. One step at a time. The kid still loves plain rice above all else. At the age of 12. Sigh.

PF Chang's Copycat Instant Pot Mongolian Beef

Now even if you haven’t eaten at PF Chang’s, trust me when I tell you that you need to include this in your dinner rotation. Give it a whirl!

Happy cooking!

Karlynn

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PF Chang's Copycat Instant Pot Mongolian Beef.. #mongolianbeef #instantpot #recipe #beef

5 from 2 votes
PF Chang's Copycat Instant Pot Mongolian Beef
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
PF Chang's Copycat Instant Pot Mongolian Beef, you can now make it at home any time you want! (PS it's better at home!)
Course: Dinner
Cuisine: American
Keyword: instant pot mongolian beef, mongolian beef
Servings: 4
Calories: 485 kcal
Author: Karlynn Johnston
Ingredients
Meat
  • 1.5 lbs thinly sliced flank steak OR rouladen cut steaks the easiest!, sliced ACROSS THE GRAIN
  • 1 tbsp canola oil
Sauce
  • 1 cup of soy sauce
  • 1/2 cup water
  • 3/4 cup brown sugar
  • 1/2 tsp powdered ginger or 1 tbsp freshly minced ginger
  • 2 tbsp minced garlic
  • 1 tbsp rice vinegar
Thickening Sauce
  • 1/2 cup water
  • 3 tbsp corn starch
Instructions
  1. Press the saute button on your Instant Pot.
  2. Fry the beef strips in the oil until browned.
  3. Whisk together the sauce ingredients and mix into the beef.
  4. Place the lid on top and seal. Press the MEAT button and cook for 10 minutes, followed by a manual release.
  5. Whisk together the thickening ingredients then quickly whisk into the pot. Press the saute button and cook, stirring, until the sauce has thickened.
  6. Serve over rice.
Nutrition Facts
PF Chang's Copycat Instant Pot Mongolian Beef
Amount Per Serving
Calories 485 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 102mg 34%
Sodium 3346mg 139%
Potassium 773mg 22%
Total Carbohydrates 50g 17%
Sugars 41g
Protein 42g 84%
Vitamin C 1.5%
Calcium 8.9%
Iron 24.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

6 Comments

  1. Could you make this in a slow cooker or oven (I do not have an Instant Pot)? How long would it need to simmer for?
    Thanks
    Bev


    • I know this is an old post but it may still help. What I would do is: Brown the meat on the stove in a hot frying pan with oil, move meat to a pot (big enough for 3-4 cups of ingredients) mix together the sauce in bowl, then add to the pot, heat to a strong boil, stir, then cover and simmer for about 20-25 minutes on medium/low heat, stirring as needed. Add thickening sauce as directed, simmer and stir until thickened. Serve over rice. Garnish with sesame seeds and green onions or dried chives.

  2. Regina Lamason Reply

    When you say “manual” release – do you mean Quick Release – meaning I let the pressure out or should I let it come down on its own?

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