Instant Pot Mongolian Beef (Paleo)

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

5 from 10 votes

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

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: Asian

Diet: Gluten Free

Keyword: Instant Pot Mongolian beef, Mongolian beef recipe

Method: Instant Pot

Servings: servings

Author: Lexi

Equipment

1 Instant Pot

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