Instant Pot Beef and Broccoli

Making Instant Pot Beef and Broccoli Ahead

Keeps for 3 days in the fridge. Reheat in a pan with a splash of water.

How to Make Instant Pot Beef and Broccoli

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1. Toss the beef with 1 tbsp cornflour and 1 tbsp of the soy sauce. Mix the rest of the soy, oyster sauce, sugar, garlic, ginger and stock.

   Mark done

2. Set the Instant Pot to sauté. Heat the oil and brown the beef for 2 minutes. Pour in the sauce.

   Mark done Start 2 min timer

3. Seal and cook on high pressure for 8 minutes. Release the pressure quickly.

   Mark done Start 8 min timer

4. Select sauté. Add the broccoli and simmer for 3 minutes until just tender.

   Mark done Start 3 min timer

5. Mix the remaining cornflour with 2 tbsp cold water, stir it in and simmer for 1 minute until glossy. Finish with the sesame oil.

   Mark done Start 1 min timer

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Tips for Success

• Add the broccoli after pressure cooking to keep it green.
• Thicken the sauce with the lid off.
• Slice the beef thinly for tenderness.

Behind the Recipe

Most home versions come out with grey, mushy broccoli, and the fix is to keep it out of the pressure cooker. The beef needs the pressure to turn tender, but broccoli needs a couple of minutes at most. Add it afterwards, on the sauté setting, and it keeps its colour and bite.

Slice the beef thinly against the grain. Flank steak or sirloin both work, and a quick toss with cornflour and a splash of soy before cooking gives the slices a silky coating that holds the sauce. The sauce itself is soy, oyster sauce, a little sugar, garlic and ginger, and it should taste slightly too strong before it is thickened.

Do not thicken the sauce before pressure cooking. Cornflour at the bottom of a sealed pot can scorch and trigger the burn warning. Stir a slurry in once the lid is off and the sauce is simmering, and it will go glossy within a minute.

Serve the beef over rice, and spoon the sauce over the top so that it soaks into the grains.

Serving Ideas

Steamed rice · Egg fried rice · Noodles · Sesame seeds

Sides from the same cuisine on this site: Stir-Fried Water Spinach, Vegan Fried Rice.

Swaps and Variations

• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

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