Name: Instant Pot Mongolian Beef (Paleo)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 pound flank steak (cut into 1/4-inch thick pieces against the grain); 2 teaspoons arrowroot or tapioca flour; 2 tablespoons butter or avocado oil; 1/2 cup coconut aminos; 1/2 cup beef broth; 3 garlic cloves (minced (divided)); 3 teaspoons ginger (grated (divided)); 2 teaspoon sesame oil (divided); 1 teaspoon fish sauce; 2 medjool dates (pitted and finely chopped*); 1 red bell pepper (sliced); 1 green bell pepper (sliced); 2 carrots (cut into match sticks); 2 cups (napa cabbage thickly sliced); 1 teaspoon rice wine vinegar; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 bunch green onion (for garnish); 1 teaspoon white sesame seed (for garnish)

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This Instant Pot Paleo Mongolian Beef is made gluten-free, soy-free, paleo-friendly, low carb, and whole30-compliant! It’s a perfect healthier version of the classic take out dish that everybody will love.

Paleo Mongolian Beef (Instant Pot)

Recreating classic take-out dishes that taste *just* like the real thing is a favorite here at LCK. If you’ve tried our chicken and broccoli, pad thai, or slow cooker Asian beef, you know we mean business. This Instant Pot Paleo Mongolian Beef is a dinner must-make! Made with tender, flavorful beef in a perfect sauce and served with cauliflower rice and delicious veggies. I also love that I can feel good about the ingredients going into this sauce! No need for take-out, this classic Chinese American dish is made healthier and quick here.

What kind of meat do you use to make Mongolian beef?

Flank steak is typically used, but you can use sirloin, too!

If you like this Instant Pot recipe, try these recipes:

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Paleo Mongolian Beef and veggies on a plate with white rice.

Skip the takeout with this Instant Pot Mongolian Beef and veggies for a gluten-free, dairy-free option full of umami, sweet, tangy flavors!

Servings 4 servings

Prep Time 5

Cook Time 30

Total Time 35

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Ingredients

1 pound flank steak cut into 1/4-inch thick pieces against the grain
2 teaspoons arrowroot or tapioca flour
2 tablespoons butter or avocado oil
1/2 cup coconut aminos
1/2 cup beef broth
3 garlic cloves minced (divided)
3 teaspoons ginger grated (divided)
2 teaspoon sesame oil divided
1 teaspoon fish sauce
2 medjool dates pitted and finely chopped*

Sautéed Vegetables:

1 red bell pepper sliced
1 green bell pepper sliced
2 carrots cut into match sticks
2 cups napa cabbage thickly sliced
1 teaspoon rice wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper

Garnishes:

1 bunch green onion for garnish
1 teaspoon white sesame seed for garnish

Instructions

Toss flank steak with arrowroot powder.
1 pound flank steak, 2 teaspoons arrowroot or tapioca flour
Set Instant Pot to saute and when hot, add 2 tablespoons of oil.
2 tablespoons butter or avocado oil
Brown flank steak, in 2-3 batches.
In separate bowl combine coconut aminos, beef broth, 2 teaspoons garlic, 2 teaspoons ginger, 1 teaspoon sesame oil, fish sauce, dates and pour over beef.
1/2 cup coconut aminos, 1/2 cup beef broth, 3 garlic cloves, 3 teaspoons ginger, 2 teaspoon sesame oil, 1 teaspoon fish sauce, 2 medjool dates
Set Instant Pot on manual high pressure for 12 minutes.
While beef cooks heat a large skillet over high heat.
Once hot, add oil and then add 1 teaspoon garlic, 1 teaspoon ginger, peppers, carrots and cabbage. Sauté until vegetables are soft and fragrant 5-7 minutes.
1 red bell pepper, 1 green bell pepper, 2 carrots, 2 cups
Once soft, add 1 teaspoon sesame oil, rice wine vinegar and salt and pepper and remove to serving platter.
1 teaspoon rice wine vinegar, 1/2 teaspoon salt, 1/2 teaspoon black pepper
When beef is finished, turn the knob to quick release.
Top with optional garnish and serve with vegetables.
1 teaspoon white sesame seed, 1 bunch green onion

Notes

*Can sub out 2 tablespoons of honey or coconut sugar if you don't want to use dates. Dates make it Whole30-Compliant.
Want your sauce even thicker? At the end, add a slurry: 1 tablespoon arrowroot flour and 1 tablespoon water. Whisk together then add to the pot after step 9. Mix and let thicken.
When browning your meat, if it's very thin, it may stick a little, that's okay!

Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Or, you can freeze it for up to 3 months! Thaw in the fridge overnight. Then, reheat the beef and veggies in the microwave or in a skillet over medium heat.

Nutrition

Serving: 1servingCalories: 275kcalCarbohydrates: 10gProtein: 25gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 83mgSodium: 1305mgPotassium: 454mgFiber: 0.5gSugar: 1gVitamin A: 367IUVitamin C: 3mgCalcium: 44mgIron: 2mg

Keyword: Instant Pot Mongolian beef, Mongolian beef recipe

Course: Main Course

Method: Instant Pot

Cuisine: Asian

Author: Lexi

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Instant Pot Mongolian Beef (Paleo)

Paleo Mongolian Beef (Instant Pot)

What kind of meat do you use to make Mongolian beef?