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 rice for fewer points. I’ve had it both ways and they are both good.
This Mongolian Beef is really easy to make. Pretty much anything in the Instant Pot is easy, that’s why I love it!
It always comes out tender and tasty. I don’t think I’ve ever made something and been disappointed.
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Yield: 4 servings (3 points per serving for blue, green and purple)
Click here to view your WW Personal Points and track it on your app.
- 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 tablespoons sugar-free maple syrup
- 1/4 teaspoon minced ginger
- 2 teaspoons cornstarch
- 3 teaspoons water
- Green onions, chopped
- Salt and pepper, to taste
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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.
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Add the soy sauce, water, garlic, syrup and minced ginger. Give it a good stir.
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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.
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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.
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In a small bowl stir the cornstarch and 3 teaspoons of water until smooth.
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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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Season steak with salt and pepper, then add to the slow cooker. Add the soy sauce, water, garlic, syrup and minced ginger. Stir it together then put the lid on.
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Cook on low 4-5 hours.
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Remove the steak and pour the remaining juices into a small saucepan.
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In a small bowl stir the cornstarch and water until smooth. Add it to the sauce pan and cook over medium heat until it thickens. 3-5 minutes. Stir occasionally while it is cooking.
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Cut the steak into strips then add it back to the slow cooker with the sauce.
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for more dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
What is a sugar free syrup?
Sorry about that, it should’ve said sugar free maple syrup. I updated the recipe. Thanks!
Thank you so very much
What type of steak did yyou use?
Can you make Mongolian Beef without an instant pot?
I just included instructions on the recipe card for the slow cooker as well. Hope that helps!
Thank you so much!
OMG!! This was so delicious. I was a little hesitant because I’ve never worked with flank steak but it was easy to slice and I used the IP method. I’m going to double the recipe next time because I didn’t have enough to feed the family who all wanted seconds. Would these seasonings work with chicken? Can’t wait to make again.
That’s great! I think it would be good with chicken too.
I really did like this recipe. I love Mongolian Beef and had never tried making it myself. It was so easy with the Instant Pot! I share a home with my daughter, due to heart problems, and my son is living with us temporarily. I do the cooking. (My choice) The only complaint they was that it was way too salty. Noticeable because I don’t salt our food much due to my high blood pressure. I will definitely cook this again. I’ll reduce the soy sauce (I use low sodium) to 1/3 cup. I plan to increase the water to 1 1/4 cups, to maintain liquid level. Not sure that is the right amount. Thank you so much for your recipes. My daughter and I are on the WW program (so far lost about 15 lbs. each). I will be trying more of your recipes!