Description
This Instant Pot Beef and Broccoli recipe offers a flavorful and convenient way to enjoy a beloved Chinese-American dish right at home. Tender flank steak is marinated in a savory and slightly sweet sauce, then pressure-cooked to perfection. Broccoli is added at the end for a crisp-tender finish, making this a nutritious, family-friendly meal served over fluffy rice. With just a few simple steps, you can have a restaurant-quality dinner ready in about an hour and a quarter.
Ingredients
Scale
Sauce and Marinade
- ¾ cups soy sauce (use a gluten free variety, if necessary)
- ¾ cups beef broth, divided
- 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 for heat preference)
- 1 teaspoon ground ginger
- 6 cloves garlic, minced
Main Ingredients
- 1½ pounds flank steak, halved lengthwise, then sliced against the grain into ½ inch thick strips
- ¼ cup cornstarch
- 1 pound broccoli florets*
- Cooked rice, for serving
- Chopped green onions, for garnish
Instructions
- Prepare the Marinade: In a large bowl, whisk together 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 well combined.
- Marinate the Steak: Add sliced flank steak to the marinade, stirring to coat completely. Cover and let it marinate at room temperature for 30 minutes or preferably in the refrigerator for up to 8 hours for deeper flavor penetration.
- Pressure Cook the Beef: Transfer the steak and marinade into a 6-quart Instant Pot. Secure and lock the lid, ensuring the steam releasing handle is set to sealing. Select HIGH pressure and cook for 6 minutes.
- Natural Pressure Release: Once cooking time is complete, allow the Instant Pot to naturally release pressure for 15 minutes. Then carefully turn the valve to release any remaining pressure before opening the lid.
- Thicken the Sauce and Add Broccoli: Press the SAUTE function on the Instant Pot. In a small bowl, whisk the cornstarch with the remaining ¼ cup beef broth until smooth. Gradually whisk this slurry into the pot, stirring well to combine.
- Cook Broccoli: Add broccoli florets to the pot, stir, then cover and let it sit for 10 minutes or until the broccoli reaches your preferred tenderness and the sauce has thickened.
- Final Seasoning and Serve: Taste the sauce and adjust seasoning if necessary. Serve the beef and broccoli mixture over cooked rice, garnished with chopped green onions for a fresh and vibrant finish. Enjoy your homemade Instant Pot Beef and Broccoli!
Notes
- The broccoli florets remain quite crisp as listed. For softer broccoli, cut florets into smaller bite-sized pieces and let them cook under the mashed sauce for longer than 10 minutes if needed.
- Using gluten free soy sauce and hoisin sauce makes this recipe suitable for a gluten free diet.
- Flank steak slices should be cut against the grain to ensure tenderness.
- Adjust red pepper flakes according to your preferred spice level.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 350
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
