Description
A quick and hearty weeknight meal featuring tender beef and vibrant 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
- Set your Instant Pot to ‘Sauté’ mode and pour in the canola oil.
- Brown the beef in batches until nicely seared, then remove and set aside.
- In the pot, combine beef broth, minced garlic, soy sauce, brown sugar, and sesame oil; stir until the sugar dissolves.
- Return beef to the pot, seal the lid, and cook on high pressure for 10 minutes.
- Perform a quick release by changing the valve to venting when cooking is done.
- Whisk together cornstarch and water, then stir it into the pot until smooth.
- Switch back to ‘Sauté’, add broccoli, cover, and cook for 3 minutes if using fresh or 5 minutes for frozen broccoli.
- Open the lid, stir, plate, and enjoy!
Notes
Serve over steamed rice, noodles, or quinoa. Garnish with sesame seeds and green onions for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Instant Pot, Beef and Broccoli, Quick Dinner, Chinese Takeout