Instant Pot Beef & Broccoli
Instant Pot beef and broccoli is an easy version of your favorite Chinese takeout right at home. This takeout inspired dish can be on your table faster than delivery can be at your door for a fraction of the cost!
Servings: 6
Calories: 406kcal
Ingredients
- 2 tbsp canola oil
- 2 lbs flank steak cut into thin strips
- 1/4 cup water
- 1 12 oz pkg frozen broccoli steamed according to package instructions
- 1 tbsp minced garlic
- 1/2 tbsp ginger paste
- 1/2 tsp crushed red pepper flakes
- 1/2 cup soy sauce
- 2 tbsp sesame oil
- 1 cup beef broth
- scant 1/2 cup brown sugar
- 2 tbsp cornstarch + 1/3 cup of water
- sesame seeds for garnish
Instructions
- To a small mixing bowl add the garlic, ginger, red pepper, soy sauce, sesame oil, broth, and brown sugar. Whisk together until the sauce is evenly combined. Set aside.
- Make sure the liner is in the pot, then add the oil and hit the sauté button. Once the oil's hot add half the beef. Let the beef sear, cooking for about two minutes.
- Stir, turning the beef and continue cooking on its other side for another two minutes. Transfer the cooked beef to a waiting plate. Repeat for the remaining beef, and cover the plate with foil to keep the beef warm.
- Add the 1/4 cup of water to the hot pot to deglaze, and using a sturdy wooden spoon scrape up any browned flavor bits.
- Add the beef back to the pot, and pour the sauce mix over it. Stir just until evenly combined.
- Add the lid to the pot, turning to close and set the vent valve to the sealed position. Cook on HIGH pressure for 10 minutes, then let it sit for a 10 minute natural release.
- Carefully turn the vent valve to open and release any of the remaining trapped steam.
- Add both the cornstarch and water to a small mixing bowl- whisk together until evenly combined. Pour the slurry into the pot, stirring to combine.
- Hit the saute button again and cook, stirring often, for another 5 minutes- just until the sauce has thickened. Hit the cancel button to turn off the Instant Pot.
- Add the steamed broccoli to the pot, stirring to combine.
- Serve the beef & broccoli over steamed white rice & enjoy!
Notes
- For those who are spice sensitive, you can halve the red pepper flakes or even leave them out entirely.
- If the sauce is still too thin for you after the slurry has done its thing, you could add more but keep in mind it will continue to thicken as it cools. It is meant to be a thinner sauce, and not a gravy.
- Sesame seeds and thinly sliced green onions make the perfect garnish for this Asian dish.
- For extra crunch, you can also serve it with crispy chow mein noodles.
Nutrition
Calories: 406kcal | Carbohydrates: 26g | Protein: 37g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 1337mg | Potassium: 790mg | Fiber: 2g | Sugar: 19g | Vitamin A: 403IU | Vitamin C: 51mg | Calcium: 83mg | Iron: 3mg