Diet Recipes

Paleo Mongolian Beef (Instant Pot)

This Instant Pot Paleo Mongolian Beef is a dinner must-make! Made with tender, flavorful beef in a perfect sauce and served with cauliflower rice and delicious veggies. This P.F. Chang’s copycat recipe is made gluten-free, soy-free, paleo-friendly, low carb, and whole30-compliant! It’s a perfect cleaned up version of the classic Chinese food take out dish that everybody will love.

Paleo Mongolian Beef (Instant Pot)Paleo Mongolian Beef (Instant Pot)

I love Chinese food, and also love creating dishes that taste *just* like the real thing. If you’ve tried my chicken and broccoli, pad thai, or my crock pot Asian beef, you know I mean business. I am in love with this Mongolian Beef recipe! I also love that I can feel good about the ingredients going into this sauce! No need for take-out, this classic Chinese American dish is made healthier here!

Paleo Mongolian Beef (Instant Pot)

What kind of meat do you use to make Mongolian beef?

Flank steak is typically used, but you can use sirloin, too!

If you like this Instant Pot recipe, try these recipes:

Ingredients

Sautéed Vegetables

  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 carrots, cut into match sticks
  • 2 cups, napa cabbage thickly sliced
  • 1 teaspoon rice wine vinegar 
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Garnishes

  • 1 bunch green onion, for garnish
  • 1 teaspoon white sesame seed, for garnish

Directions

  1. Toss flank steak with arrowroot powder.
  2.  Set Instant Pot to saute and when hot, add 2 tablespoons of oil.
  3.  Brown flank steak, in 2-3 batches.
  4. In separate bowl combine coconut aminos, beef broth,  2 teaspoons garlic, 2 teaspoons ginger,  1 teaspoon sesame oil, fish sauce, dates and pour over beef.
  5.  Set Instant Pot on manual high pressure for 12 minutes.
  6. While beef cooks heat a large skillet over high heat.
  7. Once hot, add oil  and then add 1 teaspoon garlic, 1 teaspoon ginger, peppers, carrots and cabbage. Sauté until vegetables are soft and fragrant 5-7 minutes.
  8. Once soft, add 1 teaspoon sesame oil, rice wine vinegar and salt and pepper and remove to serving platter.
  9. When beef is finished,  turn the knob to quick release.
  10. Top with optional garnish and serve with vegetables.

Recipe Notes

  • *Can sub out 2 tablespoons of honey or coconut sugar if you don’t want to use dates. Dates make it Whole30-Compliant.
  • Want your sauce even thicker? At the end, add a slurry: 1 tablespoon arrowroot flour and 1 tablespoon water. Whisk together then add to the pot after step 9. Mix and let thicken.
  • When browning your meat, if it’s very thin, it may stick a little, that’s okay!

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