When I’m looking for a fast entree, I turn to this beef and broccoli recipe. These tender slices of beef are so juicy and so flavorful, they simply soak up the tantalizing sauce made with fresh garlic and ginger. And in the Instant Pot (get yours here: https://amzn.to/2QlkaDf), everything comes together in a snap–less than 30 minutes from start to table!
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This beef and broccoli recipe is 1000x better than any chinese restaurant take-out, and a lot more healthy. The sauce adds such amazing flavor to this incredibly easy meal!
Beef and broccoli is actually thought to be an American-derived recipe, since broccoli wasn’t widely consumed until after the 1920s when it was imported by Italian immigrants, and beef is not a common anchor protein in most Chinese cooking. But whatever the origins of this Cantonese-style dish, it makes for a delicious dinner!
Pro Tips: Well-marbled beef is key to tender results–top round or other lean cuts are not the best choice for this dish. Also, if you can’t get 1/4 cup of cooking liquid out in step 5, supplement with water.
This Cantonese-style dish makes for a delicious dinner!
Ingredients:
Sauce Mixture:
- 1/3 cup soy sauce
- 2/3 cup beef broth
- 2 tbsp brown sugar
- 4 cloves garlic, minced
- 1 1 inch piece of fresh ginger, grated
- 2 lbs well-marbled beef chuck roast, cut into thin strips
- 1 lb fresh bite-sized broccoli florets
- 2 tsp toasted sesame oil
- 3 tbsp cornstarch
- Sesame seeds for garnish (optional)
Ingredients:
Sauce Mixture:
- 1/3 cup soy sauce
- 2/3 cup beef broth
- 2 tbsp brown sugar
- 4 cloves garlic, minced
- 1 1 inch piece of fresh ginger, grated
- 2 lbs well-marbled beef chuck roast, cut into thin strips
- 1 lb fresh bite-sized broccoli florets
- 2 tsp toasted sesame oil
- 3 tbsp cornstarch
- Sesame seeds for garnish (optional)
Instructions:
- Add Sauce Mixture ingredients to the pot and stir until well combined. Add beef and toss to coat.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
- When the time is up, quick-release the remaining pressure.
- Remove 1/4 cup of cooking liquid and mix with cornstarch (If you can’t get 1/4 cup of cooking liquid out, supplement with water).
- Stir cornstarch slurry, broccoli florets and toasted sesame oil into the pot for 3-5 minutes until broccoli is tender and sauce has thickened, returning to SAUTE mode as needed.
- Garnish with sesame seeds (optional). Serve over rice or zucchini zoodles.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
