Description
A quick and easy version of the classic Chinese-American dish featuring tender beef and crisp broccoli in a savory sauce, all made in the Instant Pot.
Ingredients
Scale
- 1.5 lb chuck roast or flank steak, sliced into thin strips
- 1 tbsp canola oil (or avocado oil)
- 4 cloves garlic, minced
- 3/4 cup beef broth
- 1/2 cup soy sauce (low-sodium recommended)
- 1/3 cup brown sugar
- 2 tbsp sesame oil
- 1 lb broccoli, cut into florets
- 3 tbsp water
- 3 tbsp cornstarch
Instructions
- Set the Instant Pot to ‘Sauté’ and warm the canola oil until it shimmers.
- Brown the beef strips in batches for about 3-4 minutes per batch and transfer to a plate.
- Deglaze the pot with beef broth by scraping up browned bits from the bottom.
- Stir in garlic, soy sauce, brown sugar, and sesame oil until the sugar dissolves.
- Return the browned beef to the pot, ensuring it’s submerged.
- Lock the lid and set to ‘Pressure Cook’ on High for 10 minutes.
- Perform a quick pressure release when time is up.
- Make a slurry with water and cornstarch, then stir into the pot to thicken the sauce.
- Add broccoli, switch back to ‘Sauté’, and cook for about 3-5 minutes until crisp-tender.
- Taste and adjust seasoning before serving over rice or noodles.
Notes
For added spice, include red pepper flakes or sriracha. Best served hot and can be customized with different proteins or vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 1000mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Instant Pot, Beef and Broccoli, quick dinner, Chinese food, weeknight meal
