Instant Pot Beef and Broccoli with Ginger-Soy Sauce
Tender strips of flank steak pressure-cooked in a garlicky ginger-soy sauce, then tossed with bright steamed broccoli. A takeout-style dinner on the table fast; serve over rice.
45 mins
4 servings
Ingredients
- 1 ½ pounds Beef (Flank), sliced thin against the grain
- 4 cups Cooked White Rice, or brown rice, cooked, for serving
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 1 tablespoon Vegetable Oil
- 4 cloves of Garlic, minced
- 1 tablespoon Ginger, fresh, grated
- ¾ cup Low-Sodium Beef Broth
- ½ cup Low-Sodium Soy Sauce
- 3 tablespoons Brown Sugar
- 1 tablespoon Rice Vinegar
- 1 teaspoon Sesame Oil, toasted
- 3 tablespoons Corn Starch
- 3 tablespoons Cold Water
- 5 cups Broccoli Florets, about 1 large head
- 2 Green Onions, sliced
- 1 teaspoon Sesame Seeds
Directions
- Season the sliced steak with salt and pepper.
- Set the Instant Pot to Sauté. Add the oil and brown the beef in two batches, about 1 minute per side; it does not need to cook through. Move each batch to a plate.
- Add the garlic and ginger and stir for 30 seconds. Pour in the broth and scrape up any browned bits from the bottom of the pot.
- Stir in the soy sauce, brown sugar, and rice vinegar. Return the beef and any juices to the pot.
- Lock the lid, set the valve to Sealing, and pressure cook on High for 10 minutes. Let the pressure release naturally for 5 minutes, then quick-release the rest.
- While it cooks, steam or microwave the broccoli with a splash of water, covered, for 3–4 minutes until bright green and crisp-tender. Drain.
- Stir the cornstarch and cold water together. Set the pot to Sauté, stir in the slurry, and simmer 1–2 minutes until the sauce thickens and turns glossy.
- Turn off the pot, stir in the sesame oil, and fold in the broccoli.
- Serve over rice topped with green onions and sesame seeds.
