Description
Enjoy a quick and flavorful Instant Pot Beef and Broccoli dish that’s better than takeout! Tender slices of beef, crisp broccoli, and a savory sauce come together in minutes for a satisfying meal.
Ingredients
Scale
For the Beef:
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 3 tablespoons cornstarch, divided
- 2 tablespoons vegetable oil
For the Sauce:
- 1/2 cup low-sodium soy sauce
- 1/2 cup beef broth
- 1/3 cup brown sugar
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
Additional Ingredients:
- 4 cups broccoli florets
- 2 green onions, sliced
- Sesame seeds for garnish
- Cooked white rice for serving
Instructions
- Prepare the Beef: Toss sliced beef with 2 tablespoons cornstarch until coated. Sear beef in Instant Pot until browned. Set aside.
- Make the Sauce: Whisk together soy sauce, beef broth, brown sugar, garlic, ginger, vinegar, and sesame oil in the pot. Return beef to the pot.
- Cook in Instant Pot: Pressure cook for 10 minutes, then quick release. Make a cornstarch slurry and add to the beef. Stir in broccoli, cover, and let sit on Keep Warm mode for 5 minutes.
- Finish and Serve: Garnish with green onions and sesame seeds. Serve over rice.
Notes
- For extra heat, add sriracha or red pepper flakes.
- Steam broccoli separately for vibrant color.
- Leftovers can be refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Instant Pot, Pressure Cooking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup beef and broccoli with sauce (without rice)
- Calories: 360
- Sugar: 10 g
- Sodium: 820 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
