The BEST Instant Pot Mongolian Beef with Broccoli this classic takeout meal just got a healthy update!
Over the years as I’ve walked through some hard times and music has played a special role in healing those areas that are broken. And I truly believe that God brought those songs into my life at that specific time to speak to me. Even to this day, when I hear a certain song I can remember what I was going through at that moment in time.
Recently I’ve been listening to one song on repeat. I’ve heard it before. However, last week I heard it at a funeral and while I was sitting in the pew, broken hearted for my friend, I listened to the words and they brought me to tears.
The name of the song is “hills and valleys” by Tauren Wells and guys, it’s impactful. I highly recommend you listen to it!
In the meantime, I wanted to write out a few of the lyrics that I find to be most powerful.
You wiped my tears away
I’ve felt the pain of heartbreak
And I’ve seen the brighter days
And I have held the blessings
No matter where I am, I’m standing in Your love
To the one who set me there
In the valley, I will lift my eyes to the one who sees me there
When I’m standing on the mountain aft, didn’t get there on my own
When I’m walking through the valley end, no I am not alone!
You’re God of the hills and valleys!
Hills and Valleys!
God of the hills and valleys
And I am not alone!
Father, you give and take away
Every joy and every pain
Through it all you will remain
Over it all!
Father, you give and take away
Every joy and every pain
Through it all you will remain
Over it all!
Hills and Valleys!
God of the hills and valleys
And I am not alone!
Ok, that may be most of the song… haha but honestly how powerful are those words.
“God of the hills and valleys and I am not alone.”
Yes and amen to that. Just over a year ago we were in a our valley. I can look back now and see how God was there with us the entire time. I remember key moments when I was on my knees in tears and I felt God’s presence. God is there in the valley … just like he is there on the hills. He’s such a good God.
I hope this encourages you today, whether you’re in your valley or on your hill. He is still the same where ever you are. You are not forgotten.. nor are you alone!
Ok. I’m done feeding your souls. How about we do a little feeding the belly.
Guys. Do you realize this is my FIRST Instant Pot recipe on JHE. GAHHHH!!! I never thought the day would come. Clearly I’m way behind on the Instant Pot train. Better late than never though, right!?
This Instant Pot Mongolian Beef has all the flavors you love from a normal Mongolian beef recipe but with a few tweaks. I used tamari sauce instead of soy sauce to make this recipe gluten free (you could also use coconut aminos if you have that). Instead of brown sugar, which is what you would use in the sauce I sweetened it with honey and then I used arrowroot as a thickener.
The trick to this Instant Pot Mongolian Beef is adding the “thickener” at the end of the pressure cooking part. If you add the thickener in before the sauce will come out too thick. I added in some veggies for good measure at the same time I added the thickener so as to keep the vegetables fresh and vibrant. I can’t wait to hear what you think!
Bon Appetit friends and happy pressure cooking!
Instant Pot Mongolian Beef
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: Asian
Description
This quick Instant Pot Mongolian beef recipe with tamari-ginger sauce and tender broccoli is the homemade version of your favorite take-out.
Ingredients
- 1 lb. tenderized flank steak, thinly sliced
- 1 tablespoon sesame oil
- 4 cups broccoli florets
SAUCE:
- 3 garlic cloves
- 1 tablespoon fresh ginger
- 1/2 cup tamari sauce
- 1/3 cup water
- 1 teaspoon spicy mustard
- 2 tablespoons honey
- 1 teaspoon sriracha
- 1 tablespoon arrowroot
- Optional: top with sesame seeds and sliced green onions
Instructions
- Turn your Instant Pot onto the Sauté setting and let it heat up.
- Add Sesame Oil to the Instant Pot.
- Next, add sliced flank steak to the Instant Pot and brown it. Once browned, remove beef from the Instant Pot and place on a plate.
- Next add the minced garlic and fresh ginger to your Instant Pot and sauté it for 1 minute. Then add in the tamari, water, spicy mustard, honey and sriracha. Stir until well combined
- Transfer the browned beef back to the Instant Pot. Seal the lid.
- Switch the Instant Pot over to the meat setting and cook it for 10 minutes.
- When it’s finished, use the the Quick Pressure Release method. Remove the lid once the pressure it completely released.
- Switch the Instant Pot back over to Sauté setting.
- To a small bowl add 2 tablespoons of the liquid from the Instant Pot and 1 tablespoon of arrowroot. Whisk together and pour back into Instant Pot. Then add in broccoli.
- Stir it constantly until the Mongolian Beef sauce is thickened.
- Serve your Mongolian Beef over cooked rice or cauliflower rice.
- Garnish with sesame seeds and green onions.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 264
- Sugar: 11 g
- Sodium: 1005 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 70 mg
Filed Under:
Want More Asian Food Recipes?
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Easy Chicken & Broccoli Stir Fry
