Description
Quick and flavorful beef and broccoli dish made in the Instant Pot, featuring tender beef and crisp-tender broccoli in a savory sauce.
Ingredients
Scale
- 1 1/2 lb chuck roast or flank steak (sliced into thin strips)
- 1 tbsp canola oil
- 4 cloves garlic (minced)
- 3/4 cup beef broth
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 2 tbsp sesame oil
- 1 pound broccoli (cut into florets)
- 3 tbsp water
- 3 tbsp cornstarch
Instructions
- Slice the chuck roast or flank steak thinly across the grain for maximum tenderness. Pat dry with paper towels.
- Set the Instant Pot to ‘Sauté’ and add 1 tbsp canola oil. When shimmering, brown the meat in batches (about 1–2 minutes per side). Transfer browned meat to a plate.
- Add minced garlic to the pot and sauté 15–30 seconds until fragrant.
- Stir in beef broth, soy sauce, brown sugar, and sesame oil. Scrape any browned bits from the bottom and stir until the sugar dissolves. Return the browned beef and any juices to the pot.
- Lock the lid in place and set the valve to ‘Sealing.’ Select ‘Manual’ or ‘Pressure Cook’ at high pressure for 10 minutes.
- Perform a quick pressure release. When the pressure indicator drops, open and remove the lid.
- Mix 3 tbsp water with 3 tbsp cornstarch to make a slurry. Stir the slurry into the pot until the sauce thickens.
- Select ‘Sauté’ again, add broccoli, and stir briefly to coat. Cook for 3 minutes if fresh or 5 minutes if frozen.
- Open the lid, give everything a final stir, check seasoning, and serve immediately.
Notes
For lower sodium use low-sodium soy sauce. Adjust sweetness and flavor with rice vinegar or lime juice if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 18g
- Sodium: 1500mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 47g
- Cholesterol: 100mg