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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.

Instant pot Mongolian Beef over Cauliflower RicePaleo 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.

Dishes from Mongolian beef instant pot recipe

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 (Instant Pot)

Instant Pot Mongolian Beef (Paleo)

5 from 10 votes
Servings 4


  • 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


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


  • Toss flank steak with arrowroot powder.
  •  Set Instant Pot to saute and when hot, add 2 tablespoons of 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.
  •  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.
  • Once soft, add 1 teaspoon sesame oil, rice wine vinegar and salt and pepper and remove to serving platter.
  • When beef is finished,  turn the knob to quick release.
  • Top with optional garnish and serve with vegetables.


  • *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!


Serving: 4gCalories: 406kcalCarbohydrates: 24gProtein: 35gFat: 17gSaturated Fat: 8gCholesterol: 78mgSodium: 640mgFiber: 2.8gSugar: 12g
Author: Lexi

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Recipe Rating


  1. Just got my IP today from Amazon. Your site is exactly what I have been looking for since I am now required to be a GF diet. My only question is serving size; how many people is this dish for? Also, is that the serving size for most recipes on your site? Thanks in advance.

    1. So happy you found me! This serves 2. Can make more depending on how many you’re cooking for. Usually 2-4. It *usually* says the serving size – fixing 🙂

  2. I made this w a crock pot (InstanPot on my list to buy) and it was wonderful. My 14 year old, who wants to be a food critic when he grows up, said this needs to be made at least once a week. The rest of the family agrees. Thanks for all of your great recipes.

  3. 5 stars
    Very good, received two thumbs up from my husband and children 😀 I did not make it in an IP because I do not have one, easily adjusted for cooking in a skillet and it was really quick. Can’t imagine how it would be quicker.

  4. This is one of my husband’s favorite dishes to order out. I’m so excited I can make this for him at home! Bonus that I can use our InstantPot!!

  5. 5 stars
    Made this for supper & what a hit with the hubs – he went back for seconds! So much flavour & so easy. Another hit, thanks Lexi!!!

  6. 5 stars
    My husband and I made this for dinner last night–holy amazing! This was soooooo good and easy! Love all your recipes, but especially the instant pot ones! Thanks, Lexi!

  7. Lexi- I love all of these easy insta-pot recipes! My family would be so into this- I am for sure adding it to the line-up this week!

  8. LExi- This looks great. I cant wait to try it. The only problem is I dont have an instapot. Will this work in the crockpot? Thank you!