Craving a rich, savory, and incredibly easy meal that fits your healthy lifestyle? Look no further than this **Instant Pot Skinny Mongolian Beef**! This recipe delivers all the classic flavors you love from your favorite takeout dish, but with a wholesome twist. Designed to be compliant with Paleo and Whole30 diets, it’s a guilt-free indulgence that doesn’t compromise on taste. Whether you’re a seasoned chef or a beginner home cook, our detailed guide will empower you to create this delicious meal effortlessly in your Instant Pot or slow cooker.
Looking for a quick recipe? We understand! You can easily jump to the full recipe card or navigate through the sections using our table of contents below.
At Sweet C’s, our passion is making home cooking accessible and enjoyable for everyone. As a self-taught cook, I believe that understanding the ‘why’ behind each step and ingredient empowers you in the kitchen. My goal is to equip even the most novice cook with the confidence to create delicious, satisfying meals that impress. This Skinny Mongolian Beef recipe is a perfect example – simple, flavorful, and packed with valuable insights to ensure your success.
Table of Contents
- Easy & Healthy Instant Pot Skinny Mongolian Beef
- Why You’ll Love This Skinny Mongolian Beef
- Key Ingredients for Skinny Mongolian Beef
- How to Make Skinny Mongolian Beef: Step-by-Step Instructions
- Expert Tips and Tricks for Perfect Skinny Mongolian Beef
- Frequently Asked Questions About Skinny Mongolian Beef
- Serving Suggestions & Other Amazing Instant Pot Recipes
- Instant Pot Skinny Mongolian Beef Recipe Card
Easy & Healthy Instant Pot Skinny Mongolian Beef
Prepare to be amazed by how simple it is to bring restaurant-quality Mongolian Beef to your dinner table, with a healthier twist! This Instant Pot Skinny Mongolian Beef recipe is a true game-changer, offering a delightful balance of sweet and savory flavors in a fraction of the time. The robust sauce, tender beef, and fresh garnishes like sesame seeds and green onions create a dish that’s not only delicious but also incredibly satisfying. For those who enjoy a little heat, a dash of sriracha or a hint of red pepper flakes can elevate the experience.
Why You’ll Love This Skinny Mongolian Beef
What makes this particular Mongolian Beef stand out? It’s its incredible versatility and health-conscious design. While primarily optimized for the Instant Pot to deliver quick, flavorful results, this recipe is just as fantastic when prepared in a slow cooker or even a skillet. This means you can enjoy this tasty dish regardless of your kitchen equipment or time constraints. Plus, it’s crafted to be completely Paleo and Whole30 compliant, making it an ideal choice for those following specific dietary plans without sacrificing taste. While many healthy eating plans can feel restrictive, this recipe proves that wholesome can also be incredibly delicious and easy to prepare. If you’re not concerned with the “skinny” aspect, a touch of brown sugar can be added to enhance the traditional sweetness, but the honey already provides a fantastic, natural sweetness that fits most diets.
Key Ingredients for Skinny Mongolian Beef
Every great recipe starts with quality ingredients. Here’s what you’ll need to create our irresistible Skinny Mongolian Beef, along with some insights into why each component is essential:
- Flank Steak: This cut of beef, sourced from the cow’s abdominal muscles, is naturally lean and known for its robust flavor when cooked properly. Thinly slicing it against the grain ensures maximum tenderness, making it ideal for quick-cooking methods and for absorbing the delicious sauce. If flank steak isn’t available, skirt steak or even sirloin can be excellent alternatives, just ensure they are sliced thin.
- Arrowroot Powder: A fantastic grain-free alternative to cornstarch, arrowroot powder serves a dual purpose in this recipe. Firstly, it helps to create a delicate coating on the flank steak, which contributes to a beautiful sear and locks in juices. Secondly, it acts as a natural thickener for our savory sauce, giving it that luxurious, clingy texture characteristic of Mongolian Beef without any unwanted additives. You can purchase high-quality arrowroot powder here.
- Olive Oil: Essential for searing the beef and preventing ingredients from sticking to the Instant Pot or skillet. Olive oil adds a subtle fruity note, but any oil with a high smoke point (like avocado oil or grapeseed oil) will work well and ensure proper browning without burning.
- Ginger Powder: This spice is crucial for adding a warm, pungent, and slightly sweet undertone to the Mongolian Beef sauce. While ginger powder offers convenience, using fresh grated ginger will provide a more vibrant and intense flavor profile, which can be a delightful enhancement if you have it on hand.
- Garlic Coconut Aminos: A cornerstone for many keto, Whole30, and Paleo diets, garlic coconut aminos are an excellent savory, umami-rich alternative to traditional soy sauce. They offer a similar depth of flavor with a hint of garlic, without the soy or gluten. Find your own here.
- Water: This simple yet vital ingredient helps to thin the sauce to the perfect consistency and provides the necessary moisture for pressure cooking in the Instant Pot or slow simmering, ensuring everything cooks evenly and doesn’t stick.
- Honey: Adding a natural sweetness to balance the savory and tangy notes of the sauce, honey is a key component for that authentic Mongolian Beef flavor. For the best taste, we recommend using local wild honey. If adhering strictly to a Whole30 diet, be sure to check our ‘Tips and Tricks’ section for suitable sweetener alternatives.
- Grated Carrot: Carrots contribute a mild sweetness, earthy flavor, and a touch of color to the dish. Using pre-grated carrots from the grocery store is a fantastic time-saver, reducing prep work and cleanup. They soften beautifully into the sauce, adding depth without overpowering the other flavors.
- Optional Garnishes (Sesame Seeds, Green Onions, Red Pepper Flakes): These aren’t just for looks! Sesame seeds add a nutty crunch, green onions provide a fresh, pungent bite, and red pepper flakes introduce a customizable level of heat. They complete the dish, adding layers of texture and flavor.
How to Make Skinny Mongolian Beef: Step-by-Step Instructions
Preparing this healthy Mongolian Beef is incredibly straightforward, whether you choose the speed of an Instant Pot or the convenience of a slow cooker. Follow these simple steps for a truly delicious meal:
If Using an Instant Pot:
Step 1: Prepare the Flank Steak. Begin by thinly slicing your flank steak against the grain. This crucial step ensures the beef is tender and not chewy. Place the sliced beef in a bowl and generously coat it with arrowroot powder. This coating will help create a beautiful sear and thicken the sauce. Set the coated beef aside while you prepare the sauce.
Step 2: Sauté the Sauce Ingredients. Set your Instant Pot to the “Sauté” function. Add the olive oil, ginger powder, garlic coconut aminos, water, honey, and grated carrot to the inner pot. Stir everything together well. Allow the sauce mixture to simmer, stirring occasionally, until it has reduced by about half. This step concentrates the flavors, creating a rich and aromatic base for your beef.
Step 3: Add Beef and Pressure Cook. Once the sauce has reduced, carefully add the arrowroot-coated flank steak to the Instant Pot. Stir gently to ensure the beef is submerged in the sauce. Secure the lid, ensure the venting knob is sealed, and set the Instant Pot to “Manual” or “Pressure Cook” on high pressure for 25 minutes. The pressure cooker will transform the lean flank steak into incredibly tender pieces.
Step 4: Natural Release and Finish. After the 25-minute cooking cycle is complete, allow for a natural pressure release for at least 10 minutes. This helps to keep the beef tender and juicy. After 10 minutes, you can carefully perform a quick release of any remaining pressure. Once the pressure is fully released and the float valve drops, open the lid. Your Mongolian beef is ready when the beef is wonderfully tender and the sauce has thickened to a perfect consistency. Taste and adjust seasonings if needed.
Step 5: Garnish and Serve. Ladle the hot Mongolian beef into bowls. Garnish generously with fresh sesame seeds for a nutty crunch, sliced green onions for a fresh, pungent bite, and red pepper flakes if you desire an extra kick of heat. Serve immediately over cauliflower rice or your preferred accompaniment.
If Using a Slow Cooker:
Step 1: Coat the Flank Steak. Just like with the Instant Pot method, thinly slice your flank steak against the grain and coat it thoroughly with arrowroot powder. Set it aside.
Step 2: Sear the Beef (Optional but Recommended). While you can simply add the raw beef to the slow cooker, searing it first dramatically enhances the flavor and color. Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the coated flank steak in batches until nicely browned on all sides. Do not overcrowd the pan, as this will steam the meat rather than sear it. Remove the seared beef from the skillet and set it aside.
Step 3: Reduce the Sauce in a Skillet. In the same skillet, add the ginger powder, garlic coconut aminos, water, honey, and grated carrot. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook until the sauce has reduced by about half, concentrating the flavors. This step is crucial for developing a rich and robust sauce before slow cooking.
Step 4: Slow Cook to Perfection. Transfer the seared beef (if you seared it) and the reduced sauce from the skillet into your slow cooker. Stir to combine. Cover and cook on high for 2 hours or on low for 4 hours. The slow, gentle cooking process will break down the beef fibers, resulting in incredibly tender meat that practically melts in your mouth.
Step 5: Finish and Serve. The Mongolian beef is done when the beef is tender and the sauce has thickened to your desired consistency. If the sauce is thinner than preferred, you can remove the beef and reduce the sauce further on the stovetop, or mix a small amount of arrowroot powder with water to create a slurry and stir it into the hot sauce in the slow cooker for a few minutes until thickened. If necessary, slice the cooked beef into smaller, bite-sized pieces and toss it thoroughly in the rich sauce. Garnish with sesame seeds, green onions, and red pepper flakes as you like. Enjoy this deeply flavorful, tender dish!
Expert Tips and Tricks for Perfect Skinny Mongolian Beef
Achieving the perfect Skinny Mongolian Beef is easier than you think with these insider tips and tricks:
- Swap the Sweetener for Whole30: If you’re strictly adhering to a Whole30 diet, honey needs to be swapped. Excellent alternatives include (no sugar added) apple juice concentrate, or dates that are soaked in warm water and then blended into a paste. These options provide natural sweetness without compromising your dietary goals.
- Achieving the Perfect Thin Slice: For truly tender Mongolian beef, ensure your flank steak is sliced very thinly, ideally against the grain. A great trick is to partially freeze the steak for about 30-45 minutes before slicing. This firms up the meat, making it much easier to cut into uniform, thin strips, which cook more evenly and absorb flavor better.
- Don’t Overcrowd the Pan (Searing): If you opt to sear the beef before slow cooking (highly recommended for depth of flavor), work in batches. Overcrowding the skillet lowers the temperature, causing the beef to steam rather than sear and brown. A proper sear creates a delicious crust and locks in juices, contributing significantly to the final taste.
- Balance the Sauce to Your Taste: The magic of Mongolian Beef lies in its perfectly balanced sweet and savory sauce. While our recipe provides a fantastic base, feel free to adjust the proportions of garlic coconut aminos (for saltiness) and honey (for sweetness) to suit your personal preference. A tiny splash of rice vinegar can also brighten the flavors, and for a richer umami, a bit of hoisin sauce (check for Whole30 compliance if needed) or a swirl of sesame oil can add incredible depth.
- Proper Sauce Thickening: Arrowroot powder is our chosen thickener for this skinny recipe. For the best results, ensure you mix the arrowroot powder with a little cold water to create a slurry *before* adding it to the hot sauce. This prevents lumps. Add it towards the end of cooking and allow it to simmer briefly until the sauce reaches your desired consistency. If using cornstarch (for non-Paleo/Whole30 diets), the same slurry method applies.
- Incorporate Fresh Vegetables for Crunch and Nutrition: While grated carrots are already in the recipe, consider adding other crisp vegetables towards the end of cooking for added texture and nutritional value. Sliced bell peppers, snow peas, broccoli florets, or even water chestnuts can provide a wonderful fresh contrast to the tender beef and rich sauce. Add them in the last 5-10 minutes of cooking (or after pressure release for Instant Pot) to retain their vibrant color and crunch.
- Consider Alternative Proteins: This recipe is incredibly adaptable! If you’re looking for a change, the thinly sliced beef can be swapped with chicken breast or thighs, thinly sliced, or even firm tofu for a delicious vegan dinner option. Adjust cooking times as needed for different proteins.
Frequently Asked Questions About Skinny Mongolian Beef
You can store leftover skinny Mongolian beef in airtight containers in the refrigerator for 3-4 days. For longer storage, it freezes beautifully in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop or in the microwave until heated through, adding a splash of water or broth if the sauce has thickened too much.
For a truly “skinny” and Whole30 compliant meal, we highly recommend serving this Mongolian beef over cauliflower rice. It’s a fantastic low-carb alternative that soaks up all the delicious sauce without adding extra calories. Click here to get my recipe for the best ever cauliflower rice! Other great options include zucchini noodles, steamed broccoli, or a simple side salad. If you’re not strictly Paleo/Whole30, steamed white or brown rice, or even noodles, would be delicious.
Absolutely! While grated carrot adds a subtle sweetness and body to the sauce, you can definitely experiment with other vegetables. When choosing a substitute, look for vegetables that can hold up to the cooking process without completely disintegrating, especially in an Instant Pot. Good recommendations include thinly sliced bell pepper (any color), finely diced parsnip, or even shredded cabbage for added texture. These will infuse the sauce with their unique flavors while contributing nutrients.
This recipe is quite flexible! For the garlic coconut aminos, if you’re not adhering to strict Paleo/Whole30 guidelines, you can use low-sodium soy sauce or tamari (for gluten-free). For the oil, vegetable oil, canola oil, or avocado oil are all suitable high-smoke-point alternatives to olive oil. Feel free to adjust the amount of ginger powder to your preference, or use fresh grated ginger for a bolder flavor. You can also experiment with different sweeteners if not on a strict diet, such as maple syrup or brown sugar, adjusting quantities to taste.
Definitely! To add more heat, you have several options. You can increase the amount of red pepper flakes used as a garnish or incorporate them into the sauce during the cooking process. A dash of sriracha or a few drops of chili oil stirred in at the end can also provide a pleasant fiery kick. For a deeper, more integrated spice, finely minced fresh chili peppers (like bird’s eye chilies) can be sautéed with the other sauce ingredients.
The “Burn” notice often occurs when thick sauces or ingredients stick to the bottom of the pot. To prevent this, ensure you deglaze the pot thoroughly after sautéing any ingredients by scraping up any browned bits. Also, make sure there’s enough liquid, and avoid stirring the thickened sauce *after* adding the beef and sealing the pot. Layering ingredients can also help; for instance, place the liquid on the bottom, then the beef, and avoid stirring.
Serving Suggestions & Other Amazing Instant Pot Recipes
While our Skinny Mongolian Beef is a showstopper on its own, pairing it with the right side dishes can elevate your meal to a truly unforgettable experience. Here are some fantastic accompaniments and other Instant Pot recipes to try:
- Steamed White or Brown Rice: The classic pairing! The mild flavor and fluffy texture of steamed rice provide a perfect canvas to absorb the rich, savory, and slightly sweet sauce of the Mongolian beef, making every bite satisfying. For a twist, try our flavorful rice pilaf recipe, which adds an aromatic touch.
- Stir-fried Vegetables: Enhance the nutritional value and add a wonderful textural contrast with a medley of vibrant stir-fried vegetables. Broccoli, crisp bell peppers, tender snap peas, and earthy mushrooms are excellent choices. They offer a fresh crunch that complements the tender beef beautifully.
- Noodles (Lo Mein or Rice Noodles): For a heartier meal, serve your Mongolian beef over a bed of chewy lo mein or delicate rice noodles. They readily soak up the delicious sauce, transforming it into a complete and deeply satisfying Asian-inspired dish.
- Green Onion Garnish: Don’t underestimate the power of a simple garnish! Freshly chopped green onions scattered over the finished dish add a bright, slightly pungent flavor that cuts through the richness of the beef, providing an aromatic finish and a pop of color.
- Sesame Seeds: A sprinkle of toasted sesame seeds is not just for aesthetics; it introduces a subtle nutty flavor and a delicate crunch that adds another layer of complexity to the dish’s texture and taste.
- Crispy Wontons or Egg Rolls: For an appetizer or a delightful textural element, serve alongside crispy wontons or homemade egg rolls. Their crunchy exterior provides a wonderful contrast to the tender beef. You can try our recipe for the best easy homemade egg rolls.
- Cucumber Salad: Offer a refreshing palate cleanser with a light and tangy cucumber salad. Its cool, crisp nature and often a touch of vinegar provide a perfect balance to the warm, savory, and slightly spicy notes of the Mongolian beef.
- Steamed Dumplings or Potstickers: If you enjoy diverse textures, steamed dumplings or pan-fried potstickers make an excellent addition. Their soft, doughy wrapper and savory filling pair wonderfully with the chewiness of the beef, creating a more dynamic dining experience.
- Hot Jasmine or Green Tea: Complete your meal with a cup of hot jasmine or green tea. Their delicate, often floral or grassy notes help cleanse the palate between bites, enhancing the overall appreciation of the meal’s flavors and aiding digestion.
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Discover more deliciousness! To see all our keto-friendly recipes and paleo-compliant recipes, simply click these links! We have a wide array of options to fit your dietary needs and taste preferences.
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Instant Pot Skinny Mongolian Beef
Equipment
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S SALIENT 18 Piece Glass Food Storage Containers with Lids, Glass Meal Prep Containers
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Grind Gourmet Original Pump & Grind Cooking Gadgets, Salt and Pepper Grinder
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Coconut Secret Coconut Aminos (2 Pack) – 8 fl oz
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Instant Pot Duo Plus, 6-Quart 9-in-1 Electric Pressure Cooker
Ingredients
- 1 ½ pounds flank steak, thinly sliced
- ¼ cups arrowroot powder
- 2 tablespoons olive oil
- ½ teaspoon ginger powder
- ¾ cups garlic coconut aminos
- ¾ cups water
- ¾ cups honey
- ½ cups grated carrot
- Optional Garnishes: sesame seeds, green onions, red pepper flakes
Instructions
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Cover thinly sliced flank steak in arrowroot powder. Set aside.
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For Instant Pot: Add all other ingredients to Instant Pot, set to Sauté, and cook till sauce is reduced by half. Add beef to other ingredients, cover, and cook for 25 minutes on high pressure. Allow natural release for 10 minutes, then quick release remaining pressure.
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For Slow Cooker: Add oil to a skillet over medium-high heat and sear the beef until browned, then set aside. Add all the other sauce ingredients to the skillet and cook till reduced by half. Add the browned beef and contents of the skillet into the slow cooker and cook 2 hours on high or 4 hours on low.
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The dish is done when the beef is cooked and tender, and the sauce is thickened.
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Garnish with sesame seeds, green onions, and red pepper flakes before serving.
Video
You can find a video demonstration of this recipe on our website for visual guidance.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Tried this recipe?Mention @sweetcsdesigns or tag #sweetcsdesigns!