Instant Pot Beef and Broccoli
User Reviews
5
-
Prep Time
5 mins
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Cook Time
14 mins
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Total Time
19 mins
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Servings
6
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Calories
351 kcal
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Course
Main Course, Dinner
Instant Pot Beef and Broccoli
Description
Instant Pot Beef and Broccoli uses thinly sliced flank steak seared in batches to develop color and flavor before being pressure cooked with a sauce blend of garlic, ginger, red pepper flakes, tamari sauce, sesame oil, rice vinegar, onion powder, chicken broth, and brown sugar. The pressure cooking tenderizes the beef quickly while infusing it with the sauce's savory, mildly sweet, and tangy flavors.
After cooking, a cornstarch slurry thickens the sauce to give it a glossy, clingy texture that coats the beef well. The broccoli, thawed from frozen or lightly steamed when fresh, is added at the end and cooked briefly to maintain a firm, crisp texture without becoming mushy.
This beef and broccoli dish serves as a filling main course. It pairs well with steamed rice or noodles and garnishes like green onion and sesame seeds add a fresh and nutty finish. Leftovers can be stored refrigerated for up to four days and reheated carefully to preserve texture.
Cooking the beef in batches ensures even browning and prevents uneven cooking. Using gluten-free, low-sodium tamari keeps the dish balanced in saltiness. The recipe requires careful timing for the broccoli addition to avoid overcooking.
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds flank steak sliced across the grain, 908 g
- ½¼ cup water 60 ml
- 12 ounces broccoli run under warm water to defrost, 340 g, frozen, in bag
For the Sauce:
- 4 cloves garlic minced
- 1 tablespoon ginger minced, fresh
- 1 teaspoon red pepper flakes
- ½ cup tamari sauce gluten free and low sodium, 120 ml
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 teaspoon onion powder
- 1 cup chicken broth low sodium
- ¼ cup brown sugar or ½ cup (113g), for a sweeter version, 56g
For the Cornstarch Slurry:
- ¼ cup cornstarch 56 g
- 2 tablespoons water
To Garnish:
- ¼ cup green onion chopped, 56 g
- 1 teaspoon sesame seeds
Instructions
Instant Pot Instructions:
- In a medium bowl, whisk together all the ingredients to make the Instant Pot Beef and Broccoli Sauce and set it aside.
- Select the sauté mode on your Instant Pot and wait for it to read HOT.
- Next, add oil to the Instant Pot insert. Once the oil is heated, place the beef strips in the bottom of the insert a single layer. (You will have to cook in batches).
- Let the beef sear for 2 minutes and then turn it over to sear the other side for 2 minutes or until the beef is golden brown. Remove and set aside on a plate.
- Add ¼ cup water to the Instant Pot insert, and use your wooden spoon to deglaze the pot.
- Place the beef back in the Instant Pot, then add in the sauce mixture and stir to combine it all.
- Close the lid, set the valve to the sealing position and set to manual pressure/high pressure for 10 minutes.
- When done, allow for a 10-minute natural pressure release, then perform a quick pressure release. Remove the beef and set aside on a plate.
- In a small bowl, mix together cornstarch and water until combined and there are no lumps.
- Press sauté on your Instant Pot, add the slurry to the pot and stir to combine. Cook the slurry for about 2-3 minutes, or until the sauce has thickened.
- Stir in the broccoli and cook for about 1-2 minutes. Turn off the Instant Pot, add the beef back in and store to combine.
- Top your Instant Pot Beef and Broccoli with sliced green onions, sesame seeds, and serve.
Slow Cooker Instructions:
- In a medium bowl, whisk together all the sauce ingredients.
- Then place the beef in the slow cooker and cover with the sauce mixture.
- Cover and cook on low for 5-6 hours or on high for 3-4 hours.
- About 20-30 minutes before done, add in the frozen broccoli and stir to combine. Do not add any earlier, or broccoli will get too mushy.
Notes
- Cook the beef in batches to ensure even searing and to avoid overcooking.
- Use gluten-free, low-sodium tamari sauce to keep the dish balanced and gluten-free.
- Cornstarch slurry is essential to thicken the sauce properly for the right texture.
- Add broccoli at the end and cook briefly (1-2 minutes) to keep it crisp and avoid mushiness.
- If using fresh broccoli, steam it slightly before adding to the dish.
- Be aware that the listed cooking time excludes the Instant Pot pressurizing and pressure releasing durations.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This recipe yields 10 WW Blue Plan SmartPoints per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 21g | 7% |
| Protein | 37g | 74% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 91mg | 30% |
| Sodium | 1202mg | 50% |
| Potassium | 818mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 494IU | 10% |
| Vitamin C | 52mg | 58% |
| Calcium | 85mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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