Description
A quick and flavorful homemade take on Chinese takeout, this Instant Pot beef and broccoli features tender beef, crisp broccoli, and a savory ginger-garlic sauce ready in about 30 minutes.
Ingredients
- 1 tbsp neutral oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 12 oz flank steak, cut into strips or cubes
- 1/4 cup water (for deglazing)
- 1/4 cup reduced-sodium soy sauce
- 1 tsp brown sugar or honey
- 1 tsp toasted sesame oil
- 3/4 cup water or beef broth
- 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
- 12 oz steamed broccoli florets
- 1 tsp sesame seeds (optional garnish)
- Cooked rice, for serving
Instructions
- Set Instant Pot to SAUTE. Heat neutral oil, add garlic and ginger, and sauté for 30 seconds until fragrant.
- Add steak pieces and brown on all sides. Deglaze with 1/4 cup water, scraping up browned bits.
- Stir in soy sauce, brown sugar (or honey), sesame oil, and 3/4 cup water or broth. Cancel SAUTE, seal lid, set to PRESSURE COOK on HIGH for 8 minutes. Quick release steam when done.
- Turn Instant Pot back to SAUTE. Stir in cornstarch slurry and cook until sauce thickens, about 1–2 minutes.
- Turn off pot, stir in steamed broccoli, and serve over rice. Garnish with sesame seeds if desired.
Notes
- Store leftovers in the refrigerator up to 4 days; freeze up to 3 months.
- Steam broccoli separately to prevent it from getting mushy.
- For gluten-free, substitute soy sauce with tamari or coconut aminos.
- Slice beef against the grain for tenderness.
- If sauce is too thin, add more cornstarch slurry until glossy and thick.
Nutrition
- Serving Size: 1 serving (with rice)
- Calories: 350
- Sugar: 4g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
