Instant Pot Beef and Broccoli
Ingredients
The sauce
-
½
cup
Soy Sauce, low sodium
-
1
cup
Beef Broth, low sodium
-
1½
Tablespoons
Sesame Oil
-
3
Tablespoons
Brown Sugar
-
1
teaspoon
Ginger Powder
-
¼
teaspoon
Red Pepper Flakes
To Sauté
-
2
Tablespoons
Peanut or Canola Oil
-
2
lbs
Chuck Roast or Flank Steak, sliced thinly against the grain
-
1
medium
Onion, sliced into half moon shapes
-
5
cloves
Garlic, pressed or finely minced
-
1½
lbs
Broccoli Florets, fresh or frozen
To Thicken
-
3
Tablespoons
Corn Starch
-
¼
cup
Cold Water
Optional - Rice
-
2
cups
Long Grain White Rice, well rinsed
-
2
cups
Water
Garnishes
-
1
Tablespoon
Sesame Seeds
-
2
Green Onions, sliced
Instructions
- Gather and prepare all ingredients.
- Combine the sauce ingredients in a bowl and whisk well.
- Turn on the Sauté setting, add oil, and brown half of the beef strips.
- Remove the browned beef and repeat with the second half.
- Add the first batch of beef back into the pot along with onion and garlic; cook for a few minutes.
- Pour in the sauce and stir.
- Turn off the Sauté setting, set the trivet in the pot, and place the rice and water on top if cooking rice.
- Close the lid and set to Pressure Cook for 10 minutes.
- After cooking, let the pot sit for 5 minutes, then do a Quick Release.
- Remove the rice and trivet, add broccoli and cornstarch slurry, and pressure cook for 0 minutes.
- Quick Release again, fluff the rice, and serve beef and broccoli over rice, garnished as desired.
Nutrition Facts (estimated)
Servings
4 - 6
Calories
625
Total fat
25g
Total carbohydrates
60g
Total protein
40g
Sodium
800mg
Cholesterol
100mg
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