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Paleo Mongolian Beef (Instant Pot)
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5 from 10 votes

Instant Pot Mongolian Beef (Paleo)

Servings: 4
Author: Lexi


  • 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: 4g | Calories: 406kcal | Carbohydrates: 24g | Protein: 35g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 78mg | Sodium: 640mg | Fiber: 2.8g | Sugar: 12g