Beef with Broccoli (Instant Pot)
I had some steak in the freezer I needed to use and this was an excellent and easy 30 minute meal. I’m a bit picky with steak and prefer it on the grill but this was a perfect way to cook it up for winter.
Makes 4-6 servings
INGREDIENTS
Stir Fry Sauce
1.5 cup organic beef broth (or whatever you have on hand)
1/2 cup coconut aminos or organic soy sauce
3 tablespoons raw organic honey or coconut sugar
2 tablespoon sesame seed oil
2 teaspoon sriracha sauce
For the Beef and Veggies
4 tablespoons olive or coconut oil
1 medium yellow onion, diced
4 cloves garlic, minced
2 teaspoon minced ginger
2.5 pounds flank steak
fresh ground pepper, to taste
2 pound broccoli florets, cut into bite-size pieces
1-2 bell peppers sliced thin (optional)
4 tablespoons water
4 tablespoons cornstarch
sesame seeds, for garnish
sliced scallions, for garnish
INSTRUCTIONS
In a medium bowl, whisk together broth, aminos, sesame oil, sriracha, and honey. Set aside.
Select sauté on the Instant Pot and heat up the olive oil.
Add onions to the heated oil and cook for 1 minute. Stir in garlic and ginger and cook for 20 seconds while stirring.
Season the beef with fresh ground black pepper and add it to the Instant Pot; cook for 1 minute or until just browned on both sides.
Stir in the prepared stir-fry sauce.
Lock the lid and select High Pressure; set the cook time for 12 minutes.
When the cooking time ends, use Quick Pressure Release, and when the valve drops, remove the lid.
Set the Instant Pot to the Keep Warm setting.
Remove the steak to rest.
Add broccoli florets and bell peppers to the Instant Pot and close with the lid; let the veggies steam for 2 to 3 minutes or until cooked to a desired tenderness. You can also cook/steam the broccoli on the stovetop or in the microwave while the beef is cooking.
Slice the beef into 1/4 strips or small chunks and add back to the pot.
In a small mixing bowl whisk together water and cornstarch.
Pour cornstarch mixture into the liquid inside the Instant Pot; stir until completely combined and until sauce has thickened.
Garnish with sesame seeds, scallions, and red pepper flakes; serve over brown rice.