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5 from 2 votes

Instant Pot Mongolian Beef

A spin on the traditional takeout Mongolian Beef that is Whole30, and Paleo compliant.
Prep Time5 minutes
Cook Time15 minutes
Course: Main Dish
Cuisine: Asian
Servings: 4 people
Author: Ashley McCrary


  • 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


  • Turn on the Instant Pot and set to saute and allow time to heat up.
  • Thinly slice the flank steak and add to a mixing bowl. Combine until the tapioca flour coats all parts of the steak.
  • 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.
  • In a separate bowl, mix together the sauce along with the thinly chopped dates.
  • Before adding in the sauce, turn the settings on the instant pot to high pressure.
  • Add in the sauce and lock the lid making sure the top vent is sealed.
  • Cook on high pressure for 10 minutes.
  • The tapioca flour from the steak will allow the sauce to get nice a thick.
  • Heat up the cauliflower as desired and serve with the Mongolian beef along with green onion and sesame seeds.
  • 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.