Dinner, Instant Pot, Lunch

Weight Watchers Mongolian Beef

Are you looking for a quick weeknight meal? Are you looking for healthy meals that are low in points? If so, this recipe is for you!

Some nights I don’t have time to mess around in the kitchen. That’s one of the many reasons I love my Instant Pot! Dinner is done fast and it tastes like it’s been cooking all day!

As much as I like Chinese food I don’t go to Chinese restaurants very often. I worry about the oil and sauce that they use. I find it difficult to accurately track it.

The one thing I do like to get is egg drop soup. That is very low in points and I find it to be very filling.

I made rice to go with this Mongolian Beef but you could also do riced cauliflower for fewer points. I’ve had it both ways and they are both good.

Mongolian Beef

  • Servings: 4
  • Difficulty: average
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Yield: 4 servings (5 Freestyle points per serving)


  • 1 lb. lean steak, cut into 1/4″ strips
  • 2 cloves garlic, minced
  • 3/4 cup low sodium soy sauce
  • 3/4 cup water
  • 2 T sugar free maple syrup
  • 1/4 teaspoon minced ginger
  • 2 teaspoons cornstarch
  • 3 teaspoons water
  • Green onions, chopped
  • Salt and pepper, to taste


  1. Set Instant Pot to Saute. Season steak with salt and pepper, then add to the Instant Pot. Lightly brown the steak, then turn off the Instant Pot.
  2. Add the soy sauce, water, garlic, syrup and minced ginger. Give it a good stir.
  3. Put the lid on and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 12 minutes.
  4. Once the time is up turn the Instant Pot off and do a quick release of pressure. Once the steam is released, carefully remove the lid.
  5. In a small bowl stir the cornstarch and 3 teaspoons of water until smooth.
  6. Turn Instant Pot to saute and add the cornstarch mixture. Stir constantly until it comes to a boil. Once the sauce has thickened add the green onions and turn the Instant Pot off.


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