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This PF Chang’s Copycat Instant Pot Mongolian Beef is thanks to my Disneyland obsession. If you’ve been to Disneyland, then you know that there is a PF Chang’s restaurant in the Garden Walk area along with Bubba Gump’s, another of my faves! I’m pretty sure that the reason I love to travel is trying out all the different restaurants and PF Chang’s is one of my favourites to stop in at. For research purposes, of course!
It’s also thanks to my Instant Pot obsession, of which you all know about by now. This was SO easy. I literally popped it onto my counter and fried up the beef while washing dishes between stirs. Because it’s so portable, I pretty much use it anywhere I need to.
Mongolian beef is my FAVOURITE thing to order, period. It’s sweet and savoury and oh, when you pile it on a bed of steaming hot white rice?
HEAVEN.
And the best part?
Taste tested by all four of us and given a resounding FOUR thumbs up from everyone involved. Oh, thank the Lord that my daughter is finally eating all sorts of flavoured dishes. She actually loved this mongolian beef.
Now the next part of my plan is to get her to actually start eating the P.F. Changs Mongolian beef. One step at a time. The kid still loves plain rice above all else. At the age of 12. Sigh.
Now even if you haven’t eaten at PF Chang’s, trust me when I tell you that you need to include this in your dinner rotation. Give it a whirl! You can also try my slow cooker Kalua pork, or my perogy skillet for more easy recipes!
Happy cooking!
Karlynn
PF Chang’s Copycat Instant Pot Mongolian Beef
Ingredients
Meat
- 1.5 pounds thinly sliced flank steak OR rouladen cut steaks the easiest!, sliced ACROSS THE GRAIN
- 1 tablespoon canola oil
Sauce
- 1 cup of soy sauce
- 1/2 cup water
- 3/4 cup brown sugar
- 1/2 teaspoon powdered ginger or 1 tbsp freshly minced ginger
- 2 tablespoons minced garlic
- 1 tablespoon rice vinegar
Thickening Sauce
- 1/2 cup water
- 3 tablespoons corn starch
Instructions
- Press the saute button on your Instant Pot.
- Fry the beef strips in the oil until browned.
- Whisk together the sauce ingredients and mix into the beef.
- Place the lid on top and seal. Press the MEAT button and cook for 10 minutes, followed by a manual release.
- Whisk together the thickening ingredients then quickly whisk into the pot. Press the saute button and cook, stirring, until the sauce has thickened.
- Serve over rice.
Nutrition
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Mike Knode says
I am making this now and their is no meat button on my Instant Pot. I guess I will leave it on saute. Well that did not work got a PrSE message. I was excited to try this now just irritated
Alan H. says
I made this wonderful dish last night at home. (Have never been to a Changs) Mongolian Beef is one of my favorite Chinese dishes so I was most pleased with the outcome. Yes, each recipe may be a little different but this was right at the top! I used low sodium soy sauce so the taste was just right. I removed a little more of the membrane and fatty parts of the flank steak so it was so tender it cut with a fork. It’s hard to understand the negative reviews here as I can’t think of anything to improve this recipe unless it makes itself! I also liked that I could prep the whole thing ahead then just go for it when I was ready to cook. I’ll give it 100/100 points!
Lee B. says
Everyone loved this meal but it did require a few changes. First I used 3/4 cup water with the soy sauce to cut back on the salty flavor.
I used flank steak for this recipe and cut it into 1/4 inch thick slices across the grain. Experience though told me to break down the tissue to a tender cut it would take 20 minutes on steam and 10 minutes of natural release. Garnishing the dish with a little green onion and sesame seeds gave it that final PF Chang appearance and was definitely a hit.
Cheryl Barclay says
Loved this recipe and very easy to make BUT use low salt soy sauce or cut back the amount used. I am a “saltaholic” but found this way, way too salty for me.
I will make it again as we did enjoy other than the very salty taste.
Heather L says
We made this last night. Tastes nothing like pf Chang’s Mongolian Beef. Would not make again. Not terrible but not good.
Bill says
Nothing like PF Chang’s
Bev says
Could you make this in a slow cooker or oven (I do not have an Instant Pot)? How long would it need to simmer for?
Thanks
Bev
Vic says
I know this is an old post but it may still help. What I would do is: Brown the meat on the stove in a hot frying pan with oil, move meat to a pot (big enough for 3-4 cups of ingredients) mix together the sauce in bowl, then add to the pot, heat to a strong boil, stir, then cover and simmer for about 20-25 minutes on medium/low heat, stirring as needed. Add thickening sauce as directed, simmer and stir until thickened. Serve over rice. Garnish with sesame seeds and green onions or dried chives.
Regina Lamason says
When you say “manual” release – do you mean Quick Release – meaning I let the pressure out or should I let it come down on its own?
Jack P says
How many servings?
Jack P says
The times are incorrect I think.
Karlynn Johnston says
The recipe plug-in went wonky, all fixed!