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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)
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:
- Instant Pot Chicken Cacciatore
- Instant Pot Chicken and Broccoli
- Instant Pot Taco Meat
- Instant Pot Salsa Chicken
Video:
Instant Pot Mongolian Beef (Paleo)
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.
- 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.
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!
Lexi, can the fish sauce be omitted or do you have a substitute recommendation?
You can omit.
Hey, how many does this recipe serve???? Very important in ay recipe
4.
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.
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 🙂
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.
This was delicious!
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.
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!!
This was AMAZING! Easy and tasty!
Made this for supper & what a hit with the hubs – he went back for seconds! So much flavour & so easy. Another hit, thanks Lexi!!!
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!
YAY!!!!
Yum! This looks fantastic, Lexi! Thanks so much for the recipe.
Totally making this in my instant pot for dinner! Looks so delicious!
Look at you, giving takeout a run for its money!!
I NEED to try this whole instant pot craze! Also, this just looks super tasty.
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!
Yumm! Looks aaaamzing Lexi!
This sounds amazing!!
Yay for the IP!
This looks SO flavorful! Perfect take-out, fake-out!
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!