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Ingredients
- 1 pound flank steak or sirloin, thinly sliced across the grain
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
- 3/4 cup beef broth
- 1/3 cup of soy sauce (substitute tamari if gluten-free).
- 1/4 cup brown sugar or honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons nut butter (for creaminess)
- 1 tablespoon rice vinegar (only for tanginess).
- 2 cups fresh broccoli florets
- Cornflour slurry 1-½ tablespoon cornflour with 2 tablespoons water
- Cooked rice, for serving
- Garnish (optional): sesame seeds, sliced green onions
Instructions
- Prepare the Instant Pot: Turn your Instant Pot to “Sauté” and add vegetable oil. When the oil is hot, add in your sliced beef and sprinkle a little salt and pepper over it, then stir fry for 2 to 3 minutes until all sides are brown. Work in batches if necessary to prevent overcrowding.
- Make the sauce: Place the beef broth, soy sauce, brown sugar (or maple syrup), garlic cloves, and sliced ginger in the Instant Pot on top of your trivet. Stir well to combine.
Pressure Cook: Put the lid on close and set it to Manual or Pressure Cook for 10 minutes. After 10 minutes of pressure cooking, wait for a natural release for 5 minutes, then do a quick release to let the rest out. Stir in the broccoli and allow it to cook through, thickening up your sauce. - Lift the lid and add new broccoli florets. Close the Instant Pot with Pressure Valve to Sealing, then change the setting back to 'Sauté', add cornflour slurry, stir well, and let it cook for 2 to 3 minutes until sauce is thickened slightly and broccoli has softened.
- Serve: Serve the beef and broccoli with cooked rice if desired, garnished with sesame seeds and green onion. Pair this with a light Cucumber Salad for a balanced meal
If you love to explore more for dinners options, try our Crispy Chicken Stir Fry recipe.
Tips and Variations
- Adjust Thickness of Sauce: If you like a thicker sauce, mix in more corn starch slurry (cornflour with equal parts water) until the desired consistency is achieved.
- Veggie Varieties: complement the broccoli with sliced bell peppers, snap peas, and/or carrots.
- Balancing the Sweetness: The brown sugar level is good for me and a neutral base to counterbalance the salty soy. The recipe can be scaled down or up to your liking.
- No fresh broccoli: frozen broccoli works too. Add it straight to the Instant Pot in those final 3 minutes of “Saute”.
- Gluten-Free: Use Tamari in place of soy sauce for a gluten-free version.
Nutrition Information
- Calories: You will get 482k calories with this meal.
- Carbohydrates: Carbohydrates are the brain's fuel source; here, 34 g of carbohydrates is obtained.
- Protein: An amount of 43 g of protein is obtained with this meal, which is very important for muscle repair and growth.
- Fat: An amount of 38 g is served, which helps you to keep on the diet.
- Sodium: 1922 mg of sodium is used.
- Fibre: 3 g of fibre is obtained here.
- Sugars: 20 g of sugar is contained here depending on the fruits and honey used.
- Calcium: 119 mg of calcium is obtained.
- Iron: 4 mg of iron is obtained in this recipe.
- Cholesterol: 102 mg of cholesterol is obtained here.
- Vitamin A: 707 IU is obtained here as it helps in vision.
- Vitamin C: 102 mg is observed as it is important for tissue growth and repair.
This Instant Pot Beef and Broccoli takeout classic is the perfect dish for a busy family. Enjoy tender beef with crisp broccoli in less than 20 minutes using your instant pot; this savoury, slightly sweet soy-based sauce will have you coming back over and over again. Having it in the Instant Pot, this restaurant dish is ready to eat at home but made fresh and without wasting time. Great for a weeknight, this one will satisfy your takeout cravings.
