Description
A quick and savory dish that combines tender beef with crisp broccoli in a sweet-and-salty sauce, perfect for busy weeknights.
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 lb broccoli (cut into florets)
- 3 tbsp water
- 3 tbsp cornstarch
Instructions
- Add the canola oil to your Instant Pot and select the “Sauté” function.
- Once the oil is hot, brown the beef strips in batches, ensuring not to overcrowd the pot.
- Stir in the minced garlic, beef broth, soy sauce, brown sugar, and sesame oil. Mix well until the sugar dissolves.
- Lock the lid in place. Set your Instant Pot to high pressure for 10 minutes, confirming the valve is set to sealing.
- When the cooking time is complete, perform a quick pressure release by turning the valve to venting. Wait for the pin to drop before carefully removing the lid.
- Mix the cornstarch with water in a small bowl until smooth and stir into the beef mixture.
- Select “Sauté” again, then add the broccoli, giving it a little stir.
- Close the lid and let the broccoli cook for 3 minutes if fresh, or 5 minutes if frozen, without using the pressure cooking function.
- Open the lid, and your delicious meal is ready to serve!
Notes
For additional flavor, consider marinating the beef or using low-sodium soy sauce. This dish pairs well with steamed rice or a cucumber salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
Keywords: Instant Pot, Beef, Broccoli, Quick Dinner, Asian Cuisine