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
Scale
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.
