Ingredients
Scale
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 cups broccoli florets, fresh
- 1/2 cup beef broth
- 1/2 cup low-sodium soy sauce
- 1/3 cup brown sugar, packed
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- Toasted sesame seeds and sliced green onions for garnish
Instructions
- Step 1: Sear and Sauté
Turn your Instant Pot to the “Sauté” function. Add a splash of oil and sear the sliced beef in batches until browned on both sides. This step locks in the juices and adds a deeper flavor to the final dish. Remove the beef and set it aside on a plate. - Step 2: Deglaze and Pressure Cook
Pour the beef broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom—this prevents the “burn” notice. Stir in the soy sauce, brown sugar, sesame oil, garlic, and ginger. Add the beef back into the pot. Lock the lid, set the valve to “Sealing,” and cook on High Pressure for 10 minutes. - Step 3: Thicken the Sauce and Add Broccoli
When the timer beeps, perform a Quick Release of the pressure. Open the lid and turn the “Sauté” function back on. In a small bowl, whisk the cornstarch and cold water to create a slurry. Stir the slurry into the boiling sauce. Add the broccoli florets on top, close the lid for 2 minutes (without turning it back on), and let the residual heat steam the broccoli until tender-crisp. Serve over rice or noodles.
- Cook Time: 20 minutes