Description
A quick and flavorful weeknight dinner featuring tender flank steak and crisp fresh broccoli, cooked in an Instant Pot for restaurant-quality results in just 20 minutes.
Ingredients
Scale
- 1 lb flank steak, sliced against the grain into thin strips
- 4 cups fresh broccoli florets
- 1/3 cup low-sodium soy sauce
- 2 tbsp dark brown sugar
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp sesame oil
- 1/4 cup low-sodium chicken broth
- 1 tbsp cornstarch (plus 1 tbsp cold water for slurry)
- 1 tbsp oil for searing
Instructions
- Pat the flank steak dry and slice it against the grain into 1/4 inch thick strips. Toss with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Let sit while prepping vegetables.
- In a small bowl, whisk together the remaining soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and chicken broth until the sugar is dissolved.
- Set the Instant Pot to ‘Sauté’ on High. Add 1 tablespoon of oil. Once shimmering, sear the beef in a single layer for 1-2 minutes per side until browned. Remove beef to a plate.
- Pour beef juices into the pot and scrape up browned bits from the bottom to deglaze. Turn off Sauté function.
- Pour the sauce mixture into the pot and add the beef back in. Stir to combine.
- Secure the lid, set valve to ‘Sealing’, and pressure cook on High for 3 minutes.
- Allow a natural pressure release for 5 minutes, then quick release any remaining pressure. Open the lid.
- Stir in the broccoli florets. Close the lid (no need to seal) and let residual heat wilt the broccoli for 2-3 minutes.
- While broccoli wilts, mix 1 tbsp cornstarch with 1 tbsp cold water to create a slurry. Stir the slurry into the hot sauce.
- Stir constantly for 1 minute until the sauce thickens and becomes glossy. Taste and adjust seasoning if needed.
Notes
Ensure you deglaze the pot thoroughly after searing to prevent the ‘Burn’ error. Slice beef against the grain for tenderness. Fresh broccoli is preferred over frozen for better texture. Adjust cornstarch slurry amount based on desired sauce thickness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: Serve over steamed j
- Calories: 350
- Sodium: 800
- Fat: 12
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
Keywords: Instant Pot, Beef and Broccoli, Quick Dinner, Weeknight Meal, Pressure Cooker, Healthy Recipe, 20 Minute Meal