If you’ve ever dreamed of recreating the vibrant flavors of your favorite Chinese takeout at home without the fuss, this Instant Pot Beef and Broccoli Recipe is your golden ticket. Juicy, tender flank steak soaks in a savory, slightly sweet, and tangy sauce, while crisp-tender broccoli adds that perfect pop of green and crunch. Thanks to the magic of the Instant Pot, this dish comes together in about 30 minutes, delivering restaurant-quality taste with minimal effort. Whether you’re cooking for a weeknight dinner or impressing friends, this recipe embodies comfort and deliciousness in every bite.
Ingredients You’ll Need
Each ingredient in this Instant Pot Beef and Broccoli Recipe plays a vital role, creating a well-balanced harmony of flavors, textures, and colors. From the savory depth of oyster sauce to the bright punch of fresh ginger, these essentials work together beautifully but won’t overwhelm your pantry.
- ½ cup low-sodium beef broth (or water): Provides a flavorful base for the tender beef to simmer in, adding richness without excess salt.
- 2 tablespoons cornstarch: Helps thicken the sauce, giving it that glossy texture that clings deliciously to the beef and broccoli.
- 3 tablespoons Shaoxing wine (Chinese cooking wine): Adds authentic depth and mildly sweet complexity characteristic of great stir-fry sauces.
- 2 tablespoons oyster sauce: A savory and slightly sweet boost that forms the backbone of the sauce’s rich umami flavor.
- 1 teaspoon minced fresh ginger: Brings a fresh, zesty warmth to brighten the flavors.
- 1 tablespoon hot sauce (such as Sriracha): For those who like a little heat, this adds a lively kick without overwhelming the dish.
- 2 tablespoons sesame oil: Adds a nutty aroma and depth that transforms simple ingredients into something spectacular.
- ¼ cup low-sodium soy sauce: The salty, savory cornerstone of the sauce, perfectly balanced to highlight all other flavors.
- 3 tablespoons brown sugar: Sweetness that offsets the savory and spicy, tying the sauce together harmoniously.
- 3 cloves garlic, minced: Infuses the dish with a warm, aromatic backbone that enhances every bite.
- ¼ teaspoon red pepper flakes: Subtle heat and a hint of spice that adds dimension without overpowering the dish.
- 3 tablespoons vegetable oil: Used for sautéing to develop beautiful caramelization on both beef and broccoli.
- 1 head broccoli, cut into small florets: Provides vibrant green color and essential freshness and crunch.
- 1 pound flank steak, trimmed and thinly sliced against the grain: The star protein, cooked perfectly tender and soaked in rich sauce.
- 1 tablespoon sesame seeds: A simple garnish that adds texture and an inviting toasty finish.
How to Make Instant Pot Beef and Broccoli Recipe
Step 1: Make Sauce
First, whisk together the eclectic sauce ingredients in a jar or bowl — beef broth, cornstarch, Shaoxing wine, oyster sauce, ginger, hot sauce, sesame oil, soy sauce, brown sugar, garlic, and red pepper flakes all blend into a luscious sauce that’s packed with umami, a hint of heat, and a touch of sweetness.
Step 2: Marinate Beef
Next, take that luscious sauce and coat your thinly sliced flank steak with about a quarter of it. Toss the beef gently so each slice soaks in flavor — this brief marination starts tenderizing the meat while infusing it with savory goodness.
Step 3: Sauté Broccoli
Set your Instant Pot to “Sauté” mode, heat one tablespoon of vegetable oil, and quickly cook the broccoli florets just until they turn a bright, appetizing green. This step locks in their fresh crunch and vibrant color. Once done, remove the broccoli and set aside.
Step 4: Cook Beef
Add the remaining vegetable oil to your Instant Pot, then toss in the marinated beef, sautéing it until it’s browned and caramelized on the edges. Pour in the remaining sauce mixture — this creates a rich bath that will simmer under pressure to meld all those fabulous flavors.
Step 5: Pressure Cook
Seal the Instant Pot lid securely and set it to “Manual” or “Pressure Cook” mode on high for 10 minutes. This pressure cooking tenderizes the beef perfectly, infusing the sauce deeply while speeding up the cooking time dramatically compared to traditional methods.
Step 6: Release Pressure
When the timer goes off, use the quick release function to safely depressurize the pot. The aroma at this point is downright irresistible, signaling you’re almost ready to dive into a comforting, flavorful meal.
Step 7: Combine and Serve
Finally, fold the sautéed broccoli back into the pot, stirring gently so all the flavors marry perfectly. Sprinkle sesame seeds on top for that lovely toasty crunch and serve this delightful Instant Pot Beef and Broccoli Recipe over steaming rice or noodles — you’ve got a show-stopping dinner ready in a flash!
How to Serve Instant Pot Beef and Broccoli Recipe
Garnishes
Simple garnishes make a big difference here. Toasted sesame seeds add a gentle nutty crunch, while a sprinkle of thinly sliced green onions or a drizzle of extra sesame oil can bring an elevated freshness and aroma. For a touch of brightness, a squeeze of fresh lime or lemon can make all the flavors pop.
Side Dishes
This dish naturally pairs beautifully with steamed jasmine rice or sticky white rice to soak up that luscious sauce. Alternatively, try serving it over soft egg noodles or even cauliflower rice for a low-carb option. A light cucumber salad or pickled vegetables can add a refreshing counterbalance to the rich beef.
Creative Ways to Present
For a fun twist, serve the beef and broccoli atop lettuce wraps for a hand-held delight. Or plate it in individual bowls with a sprinkle of crushed peanuts for added texture. If you’re feeling fancy, line the plate with thin carrot ribbons or radish slices to introduce a burst of color and crunch that wows the eye as well as the palate.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Instant Pot Beef and Broccoli Recipe keep beautifully in an airtight container in the refrigerator for up to three days. The flavors often deepen overnight, making your second serving even more delicious.
Freezing
If you want to stash some away for a busy day, freeze leftovers in a freezer-safe container for up to two months. Be sure to cool the dish completely before freezing to maintain the best texture and flavor.
Reheating
Reheat gently on the stove over medium heat or in the microwave until warmed through. Add a splash of water or broth if the sauce has thickened too much during refrigeration. Stir occasionally to keep the broccoli tender-crisp and the beef juicy.
FAQs
Can I use a different cut of beef?
Absolutely! While flank steak is perfect for tender, quick-cooking slices, sirloin or skirt steak can also work well. Just be sure to slice thinly against the grain to keep the beef tender.
Is Shaoxing wine necessary for this recipe?
If you don’t have Shaoxing wine on hand, you can substitute dry sherry or a splash of rice vinegar mixed with a touch of sugar. However, Shaoxing wine adds an authentic depth that is worth seeking out.
How can I make this recipe gluten-free?
To make this Instant Pot Beef and Broccoli Recipe gluten-free, swap the soy sauce with a tamari or coconut aminos that are certified gluten-free, and ensure your oyster sauce is gluten-free as well.
Can I make this recipe spicier?
Definitely! Increase the amount of hot sauce or red pepper flakes to your preferred heat level. Just add gradually to avoid overpowering the other beautiful flavors.
What other vegetables can I add?
Snow peas, sliced bell peppers, or baby corn make wonderful additions to this dish. Just add them during the broccoli sauté step or after pressure cooking to keep their vibrant crunch.
Final Thoughts
This Instant Pot Beef and Broccoli Recipe is a total game-changer for busy nights when you crave something comforting, flavorful, and effortless. The combination of tender beef, crisp broccoli, and that savory-sweet sauce will quickly become a staple in your rotation. Trust me, once you try it, there’s no going back to takeout. Give it a whirl—you’ll be amazed at how simple dinner can be!
Print
Instant Pot Beef and Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Chinese
Description
This Instant Pot Beef and Broccoli recipe delivers a flavorful and perfectly tender stir-fry in just 30 minutes. Combining tender flank steak with crisp broccoli florets in a savory, slightly sweet, and spicy sauce made from soy sauce, oyster sauce, and Shaoxing wine, this dish is an easy weeknight dinner packed with Asian flavors. The Instant Pot pressure cooking method tenderizes the beef quickly while maintaining a rich sauce that coats every bite.
Ingredients
Sauce Ingredients
- ½ cup low-sodium beef broth (or water)
- 2 tablespoons cornstarch
- 3 tablespoons Shaoxing wine (Chinese cooking wine)
- 2 tablespoons oyster sauce
- 1 teaspoon minced fresh ginger
- 1 tablespoon hot sauce (such as Sriracha)
- 2 tablespoons sesame oil
- ¼ cup low-sodium soy sauce
- 3 tablespoons brown sugar
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes
Main Ingredients
- 3 tablespoons vegetable oil
- 1 head broccoli, cut into small florets
- 1 pound flank steak, trimmed and thinly sliced against the grain
- 1 tablespoon sesame seeds
Instructions
- Make Sauce: Combine all sauce ingredients—beef broth, cornstarch, Shaoxing wine, oyster sauce, minced ginger, hot sauce, sesame oil, soy sauce, brown sugar, minced garlic, and red pepper flakes—in a jar with a lid and shake well or whisk together in a bowl until smooth and well combined.
- Marinate Beef: Pour ¼ cup of the prepared sauce over the thinly sliced flank steak and toss well to evenly coat the beef. Set aside to allow flavors to meld.
- Sauté Broccoli: Set the Instant Pot to “Sauté” mode and heat 1 tablespoon of vegetable oil. Add the broccoli florets and sauté, stirring occasionally, until they become bright green and slightly tender, about 3-4 minutes. Remove broccoli from the pot and set aside.
- Cook Beef: Add the remaining 2 tablespoons of vegetable oil to the Instant Pot. Add the marinated beef and sauté, stirring frequently, until the beef is browned evenly on all sides, about 4-5 minutes. Pour in the remaining sauce to the pot with the beef.
- Pressure Cook: Secure the Instant Pot lid and set it to “Manual” or “Pressure Cook” on high pressure for 10 minutes to tenderize the beef and thoroughly blend the flavors.
- Release Pressure: Once the cooking cycle completes, carefully perform a quick release to depressurize the Instant Pot and open the lid safely.
- Combine and Serve: Return the sautéed broccoli to the pot and stir well to combine with the beef and sauce. Garnish with sesame seeds. Serve the beef and broccoli over steamed rice or noodles for a complete meal.
Notes
- Slice the flank steak thinly against the grain to ensure tender bites.
- If you prefer less spice, reduce or omit the hot sauce and red pepper flakes.
- You can substitute Shaoxing wine with dry sherry or omit it for a non-alcoholic version.
- Adjust cornstarch amount to thicken sauce more or less based on preference.
- Make sure to not overcook broccoli during sautéing to maintain crispness.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
