Description
This Instant Pot Beef and Broccoli recipe offers a quick and flavorful way to enjoy a classic Chinese-American dish at home. Tender flank steak is marinated in a rich, savory sauce and cooked to perfection with crisp-tender broccoli, all made effortlessly using the Instant Pot. Perfect served over steamed rice and garnished with green onions, this meal balances sweet, savory, and spicy notes for a satisfying dinner.
Ingredients
Scale
Marinade and Sauce
- ¾ cups soy sauce (use a gluten free variety, if necessary)
- ½ cup beef broth
- ½ cup dark brown sugar, packed
- 2 tablespoons hoisin sauce (use a gluten free variety, if necessary)
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons sesame oil
- 1 teaspoon crushed red pepper flakes (adjust to heat preference)
- 1 teaspoon ground ginger
- 6 cloves garlic, minced
Beef and Thickening
- 1 ½ pounds flank steak, halved lengthwise, then sliced against the grain into ½ inch thick strips
- ¼ cup cornstarch
- ¼ cup beef broth
Vegetables and Garnish
- 1 pound broccoli florets
- Cooked rice for serving
- Chopped green onions for garnish
Instructions
- Make the Marinade: In a large bowl, whisk together the soy sauce, ½ cup beef broth, dark brown sugar, hoisin sauce, seasoned rice vinegar, sesame oil, crushed red pepper flakes, ground ginger, and minced garlic until fully combined.
- Marinate the Beef: Add the sliced flank steak to the marinade, stirring to coat. Cover and let it marinate at room temperature for 30 minutes or ideally refrigerate for up to 8 hours to deepen flavors.
- Prepare Instant Pot: Transfer the marinated beef and all the marinade liquid into your 6-quart Instant Pot. Secure the lid and ensure the steam release handle is set to sealing.
- Pressure Cook: Set the Instant Pot to cook on HIGH pressure for 6 minutes. Once done, allow a natural pressure release for 15 minutes, then carefully release any remaining pressure by turning the valve to venting.
- Thicken the Sauce: Switch the Instant Pot to SAUTE mode. In a small bowl, whisk together the cornstarch and the remaining ¼ cup beef broth until smooth. Gradually whisk this mixture into the Instant Pot to thicken the sauce.
- Add Broccoli and Finish Cooking: Stir the broccoli florets into the pot, cover (using the Instant Pot lid or a plate), and let sit for 10 minutes or until the broccoli is cooked to your preferred tenderness and sauce has thickened accordingly.
- Season and Serve: Taste the dish and adjust seasoning as needed. Serve the beef and broccoli over cooked rice, garnished with chopped green onions. Enjoy!
Notes
- The broccoli is crisp as listed; for softer broccoli, cut florets into smaller pieces and let cook longer than 10 minutes while covered.
- Marinating the beef longer in the fridge enhances flavor but can be done quickly at room temperature if short on time.
- Ensure to lock the Instant Pot lid correctly with the steam valve on sealing to prevent pressure loss.
- Adjust crushed red pepper flakes according to your preferred spice level.
Nutrition
- Serving Size: 1 serving (approx. 1 cup beef and broccoli with ½ cup cooked rice)
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 11 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
