Freezer Meal Recipes / Dinner / Instant Pot Paleo Mongolian Beef

Instant Pot Paleo Mongolian Beef

Whether you are short on time, patience or both, this Instant Pot Paleo Mongolian Beef makes for a quick, stress-free dinner. Tender strips of flank steak are marinated in an umami-rich honeyed coconut amino sauce to yield a decadently savory paleo dish that is simple to prepare.
4 Servings Meet The Cook Print

Ingredients

  • 1 ½ pounds Flank Steak, Sliced
  • ¼ cups Arrowroot
  • 2 tablespoons Olive Oil
  • ½ teaspoons peel and mince Ginger, Fresh
  • ¾ cups Coconut Aminos
  • ¾ cups Water
  • ¾ cups Honey
  • ½ cups grate Carrot
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • ⅓ cups dice Green Onion (Scallion)

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • 1 serving = 1 cup
  • 603 Calories
  • 20g Fat
  • 7g Sat Fat
  • 113mg Cholesterol
  • 913mg Sodium
  • 44mg Potassium
  • 70g Carbs
  • 1g Fiber
  • 61g Sugar
  • 36g Protein
  • 16 WW+ Points
  • 24 WW SmartPoints

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Coat flank steak with arrowroot powder.
  3. Combine olive oil, ginger, coconut aminos, water, honey, carrots and green onions and add to inner pot.
  4. Place flank steak in inner pot.
  5. Lock cover into place and seal steam nozzle.
  6. Set on meat/stew setting or set manually for 35 minutes.
  7. Naturally release pressure for 5 minutes and quick release remaining pressure.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Coat steak with arrowroot powder.
  2. Combine remaining ingredients and divide among indicated number of round freezer containers.
  3. Divide steak into freezer containers. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  2. Place frozen contents into inner pot. Saute for 5 minutes.
  3. Lock cover into place and seal steam nozzle.
  4. Set on meat/stew setting or manually set for 35 minutes total.
  5. Naturally release pressure for 5 minutes and quick release remaining pressure.

26 Comments

Join the discussion
    1. I’ve personally subbed strip steak in for flank steak when prices at the store were better. I think beef short ribs cut into smaller strips would also be tasty!

        1. I don’t think it would be uncouth at all. It could possibly change the texture enough to make it feel more like a chili, less like an asian-inspired dish, but that’s the beauty of cooking- It’s personal to your preferences! Let us know if you give it whirl!

    2. I am going to try it with chicken just for the price point because I have to use grass fed beef… which was delicious, but expensive.

    1. If you’re cooking to serve, you’ll follow the first set of directions that says “Directions,” and use the liquids/ingredients listed. To make this recipe to freeze so you can cook from frozen, you’ll want to follow the “Freezing Directions.” If you’re cooking from frozen (which it doesn’t sound like you are) you’ll want to follow the “Serving Day Directions,” and if that is the case you do not need to add any water so long as you sauté first like the instructions say. Enjoy!

    1. Coconut aminos are a paleo-friendly substitute for soy sauce. If you don’t need to avoid soy, you can use soy sauce or Bragg’s aminos.

    2. The coconut amino’s are to make this recipe Paleo. You can use soy sauce instead but then it won’t be a Paleo recipe. I hope this helps!

  1. Made this tonight (without freezing) and sprayed sauce all over the kitchen! The sauce was very watery, and I ended up thickening with more arrowroot (on saute mode). Perhaps reduce the water to 1/4 cup?

    1. Jennifer, oh no!! Sorry to hear your kitchen got sprayed! 😳 Thank you so much for the feedback!! Hope it still turned out delicious! 😋

  2. I would like to make this but would want to cut way back on honey. Has anyone tried this with much less honey? Would 1/4 cup work?

    1. Hey, Kandy! We’re happy to help! Are you not a fan of honey or prefer less sugar or is there another reason you’d like to cut down on the honey? This will help us make the best possible suggestion!

  3. Is there anything else you can substitute for honey? I’m doing a whole 30 so no sweeteners except fruit juice. Maybe pineapple juice?

    1. My initial recommendations for a honey substitute are all syrups which likely aren’t Whole30 friendly. It certainly doesn’t hurt to try pineapple juice – we’d love to hear how it turns out! Enjoy!

    1. Since this is a paleo recipe, it doesn’t contain much sugar (from the honey possibly, but you could definitely cut that down according to your taste and dietary restrictions!).

  4. Hi, I made this tonight and served over Trader Joe’s riced cauliflower with collard greens on the side. (I used 1/2 cup honey and dried ginger). It was simple and delicious, a perfect paleo meal!! Thank you!

  5. I want to share this with a friend who had a serving and loved it, but, she has a crock pot. Any idea how long (after sauteing) to cook it in a crock pot?

  6. I made this a few days ago. FYI it is extremely sweet. I cut the amount of honey a good bit, but my wife and I were both turned off by how incredibly sweet. I’ll try something else next time.

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