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Instant Pot Mongolian Beef

A spin on the traditional takeout Mongolian Beef that is Whole30, and Paleo compliant.

  • Total Time: 20 minutes
  • Yield: 4 people 1x


  • 1 lb Flank Steak (thinly sliced)
  • 2 Tbsp tapioca flour
  • green onions
  • 4 cups cauliflower rice (steamed)
  • 3 garlic cloves (Pressed or finely chopped)
  • sesame seeds (for garnish)


  • 1 1/2 tsp salt
  • 1 tsp ground ginger
  • 3/4 cup coconut aminos
  • 1/2 cup beef broth
  • 1 tbsp pineapple juice (or sub orange juice)
  • 1 1/2 tbsp Fish Sauce
  • 2 dates (soaked in water)
  • 2 1/2 tbsp sesame seed oil
  • 1 tsp pepper
  • 1 tsp garlic powder


  1. Turn on the Instant Pot and set to saute and allow time to heat up.
  2. Thinly slice the flank steak and add to a mixing bowl. Combine until the tapioca flour coats all parts of the steak.
  3. Add 1 tbsp of ghee and a little olive oil and the pressed garlic to the pot and place the steak pieces in. This will need to be done in 2-3 batches to get all pieces of the steak crispy.
  4. In a separate bowl, mix together the sauce along with the thinly chopped dates.
  5. Before adding in the sauce, turn the settings on the instant pot to high pressure.
  6. Add in the sauce and lock the lid making sure the top vent is sealed.
  7. Cook on high pressure for 10 minutes.
  8. The tapioca flour from the steak will allow the sauce to get nice a thick.
  9. Heat up the cauliflower as desired and serve with the Mongolian beef along with green onion and sesame seeds.
  10. If you don’t have an Instant Pot, feel free to add the steak and sauce to the crock-pot and cook on low for 6-7 hours.
  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Cuisine: Asian