Beef with Broccoli - Instant Pot and Slow Cooker
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Pressurizing Time
5 mins
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Total Time
30 mins
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Servings
4 - 6
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Calories
429 kcal
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Course
Main Course
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Cuisine
Asian
Beef with Broccoli - Instant Pot and Slow Cooker
Description
Beef with Broccoli combines thinly sliced sirloin steak with a flavorful sauce of garlic, ginger, soy sauce, brown sugar, beef broth, and a hint of chili flakes. The meat is first browned to develop flavor, then pressure cooked in the Instant Pot or slow cooked until tender. Broccoli florets are steamed briefly in the sauce at the end, preserving their color and slight crunch. A cornstarch slurry thickens the sauce to coat the beef and broccoli thoroughly.
The sauce offers balance among savory, slightly sweet, and spicy notes, complemented by the toasted sesame oil aroma. The thin steak strips become tender yet retain some chewiness, contrasting with the crisp broccoli. This method allows for a home-cooked version of a popular takeout dish with straightforward ingredients.
Serve over steamed rice for a filling meal. The recipe allows for various cuts of beef such as chuck roast, flank steak, or sirloin, but cutting against the grain is important to reduce toughness. The optional oyster sauce adds complexity, and mushrooms can be included along with the broccoli if desired.
Make sure not to substitute cornstarch with flour for thickening as it affects sauce texture. Deglazing the pot after browning enhances flavor by lifting browned bits. The recipe scales well for different cooking methods, offering options for Instant Pot or slow cooker use.
Ingredients
- 1 ½ lb sirloin steak (chuck roast or flank steak, sliced into thin strips)
- 1 tablespoon neutral cooking oil cooking oil of choice, olive oil, vegetable oil, avocado oil, generic cooking oil
- 5 cloves garlic (minced)
- 1 cup beef broth
- 1 teaspoon oyster sauce (optional)
- 1 teaspoon chili flakes
- 1 tablespoon ginger (finely minced)
- ¼ cup soy sauce (low sodium, or regular soy sauce plus 1 tablespoon water)
- ⅓ cup brown sugar (or honey, white sugar, or sugar of choice)
- 1 tablespoon sesame oil
- 3 cups broccoli (cut into florets)
Cornstarch Slurry
- 3 tablespoon water
- 3 tablespoon cornstarch (do not substitute with flour)
Garnish
- green onions
- sesame seeds
Instructions
- Add the cooking oil to the Instant Pot and turn on "Sauté” mode by clicking the sauté button. When the oil is heated, brown the meat in batches.
- Add the beef broth and deglaze the bottom to pick up any brown bits. Use a spatula or wooden spoon to scrape any brown bits off the bottom of the pot.
- Add in oyster sauce (optional), chili flakes, ginger, garlic, soy sauce, brown sugar and sesame oil. Stir until the sugar is dissolved.
- Add the lid onto the pot and lock the lid. Ensure the pressure valve is set to SEALING. Cook at high pressure for 10 minutes.
- When the cooking time ends, do a quick pressure release. Carefully turn the pressure valve to the VENTING position. When the valve drops, carefully remove the lid.
- In a small bowl mix together the cornstarch and water until evenly combined and no lumps remain. Add the mixture to the pot and stir until evenly combined.
- Add the broccoli on top of the meat. Close the Instant Pot and let the broccoli steam for 3 minutes (fresh) or 5 minutes (frozen). You do not need to turn on the pressure cook mode as there is enough heat in the pot to steam the broccoli.
- Note: Frozen broccoli may release some additional water while it steams. To thicken the sauce, add more slurry (cornstarch mixed with water in equal amounts). You might need a little bit more slurry than the amount indicated in the recipe. Start with an additional 1 tablespoon of cornstarch and 1 tablespoon of water then decide if you need to add more or not until your desired consistency is reached. The sauce will become thick and glossy as it continues to cook.
- Remove the lid from the instant pot and stir the broccoli into the meat.
- Serve with rice, garnish with green onions and sesame seeds. Enjoy!
Notes
- For slow cooker preparation, combine all ingredients except broccoli, water, and cornstarch, and cook on low for 5 hours before adding broccoli and cornstarch slurry to thicken the sauce.
- Cut beef against the grain for tenderness; partially freezing meat helps achieve clean slices.
- Use cornstarch for thickening to maintain the correct sauce consistency; flour is not a suitable substitute.
- Fresh ginger and garlic provide essential flavor depth for the sauce.
- Do not clean the pot after browning beef; deglaze with broth to incorporate flavorful browned bits.
- Mushrooms can be added with the broccoli without changing cooking times or instructions.
- Brown sugar may be replaced with honey or white sugar according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 31g | 10% |
| Protein | 42g | 84% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 1209mg | 50% |
| Potassium | 918mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 574IU | 11% |
| Vitamin C | 62mg | 69% |
| Calcium | 111mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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