Ingredients
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1 lb (450g) thinly sliced Beef sirloin or flank steak
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2 cups Broccoli florets
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1/2 cup Low-sodium soy sauce
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1/4 cup Brown sugar
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3 cloves, minced Garlic
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1 teaspoon, grated Fresh ginger
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1 cup Beef broth
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2 tablespoons Cornstarch
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2 tablespoons Water
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(optional, for garnish) Sesame seeds
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for serving Cooked rice or noodles
Directions
- In the Instant Pot, combine soy sauce, brown sugar, garlic, ginger, and beef broth.
- Add the thinly sliced beef to the Instant Pot and toss to coat it in the sauce.
- Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 10 minutes.
- While the beef is cooking, blanch the broccoli florets in boiling water for 2 minutes, then transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
- Once the cooking time is up, allow for a natural pressure release for 5 minutes, then carefully do a quick release.
- In a small bowl, mix cornstarch and water to create a slurry. Stir the slurry into the Instant Pot to thicken the sauce.
- Add the blanched broccoli to the Instant Pot and stir to combine. Let it sit for a couple of minutes for the broccoli to warm through.
- Serve the beef and broccoli over cooked rice or noodles. Garnish with sesame seeds if desired.
