Why You’ll Love This Recipe
- Quick and Easy: This Instant Pot Beef and Broccoli recipe comes together in just 30 minutes, making it perfect for busy weeknights.
- Flavorful Marinade: The combination of soy sauce, brown sugar, and sesame oil creates a rich, savory-sweet sauce that coats the tender beef and broccoli.
- One-Pot Convenience: Using the Instant Pot means fewer dishes to clean up, and it’s all done in one pot for easy preparation and cooking.
- Customizable: Easily adjust the sweetness or saltiness of the sauce to suit your taste, and feel free to add other vegetables or proteins.
- Healthy Option: Packed with protein from the beef and nutrients from the broccoli, this dish is both delicious and nutritious.
Ingredients & Preparation Notes
- Flank Steak: Choose a high-quality cut and slice it thinly against the grain for the most tender results. You can also use sirloin or chuck if preferred.
- Broccoli: Fresh or frozen broccoli works well. If using fresh, cut into even-sized florets for uniform cooking.
- Beef Broth: Opt for low-sodium to control the saltiness of the dish. You can also use chicken or vegetable broth for a different flavor profile.
- Soy Sauce: Low-sodium soy sauce is recommended. For a gluten-free option, use tamari.
- Brown Sugar: This adds a touch of sweetness to balance the savory flavors. You can substitute with honey or maple syrup if desired.
- Sesame Oil: Adds a nutty flavor to the dish. If you don’t have it, you can use olive oil, but the flavor will be different.
- Garlic and Ginger: Fresh is best for maximum flavor. Mince the garlic and grate the ginger finely.
- Cornstarch: Used to thicken the sauce. Make sure to mix it with water to create a slurry before adding it to the pot.
- Vegetable Oil: For sautéing the beef. You can use any high-heat oil like canola or grapeseed.
- Sesame Seeds and Green Onions: These add a nice touch for garnish and extra flavor.
Professional Tips & Techniques
- Searing the Beef: Searing the beef before pressure cooking adds a depth of flavor. Make sure the Instant Pot is hot before adding the beef to get a good sear.
- Pressure Cooking: Cooking the beef under pressure for 10 minutes ensures it becomes tender without overcooking. This method is especially effective for tougher cuts of meat.
- Broccoli Timing: Add the broccoli after pressure cooking to maintain its vibrant color and crisp texture. Overcooking can result in mushy broccoli.
- Sauce Consistency: The cornstarch slurry is key to achieving the perfect sauce thickness. Stir it well before adding to avoid lumps.
- Visual Cues: The beef should be fork-tender, and the sauce should coat the back of a spoon. The broccoli should be bright green and slightly crisp.
Recipe Variations
- Vegetarian Version: Substitute the beef with tofu or tempeh. Marinate and sauté the tofu before adding it to the Instant Pot with the other ingredients.
- Spicy Kick: Add 1-2 teaspoons of sriracha or red pepper flakes to the sauce for a spicy version.
- Low-Carb Option: Serve over cauliflower rice instead of regular rice to reduce the carb content.
- Additional Vegetables: Include other vegetables like bell peppers, snap peas, or carrots for more variety and nutrition.
- Gluten-Free: Use tamari instead of soy sauce to make this recipe gluten-free.
- Sesame-Free: Omit the sesame oil and seeds if you have a sesame allergy. You can use olive oil instead.
- Slow Cooker Version: If you don’t have an Instant Pot, you can make this in a slow cooker. Cook the beef on low for 6-8 hours, then add the broccoli and thicken the sauce at the end.
- Meal Prep Friendly: Double the recipe and store portions in the fridge for easy meal prep throughout the week.
Serving Suggestions
- Over Rice: Serve the beef and broccoli over steamed jasmine or brown rice for a complete meal.
- Noodles: Try it over noodles like lo mein or udon for a different texture and flavor.
- Side Dishes: Pair with a simple side salad or steamed edamame for added nutrition.
- Presentation: Garnish with extra sesame seeds and sliced green onions for a pop of color and flavor.
- Pairing: Enjoy with a glass of crisp white wine like a Sauvignon Blanc or a light beer like a lager.
- Family Style: Serve family-style in the center of the table, allowing everyone to dish up their own portions.
Storage & Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Freezing: You can freeze this dish for up to 3 months. Thaw in the fridge overnight before reheating.
- Make-Ahead: Prepare the sauce and marinate the beef ahead of time for a quicker cooking process.
- Reheating: Reheat in the microwave or on the stovetop, adding a splash of water or broth if needed to thin the sauce.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes, you can prepare the sauce and marinate the beef ahead of time. Cook the dish when ready to serve.
Q: Can I use frozen broccoli?
A: Yes, frozen broccoli works well. Add it directly to the Instant Pot without thawing.
Q: What other cuts of beef can I use?
A: Sirloin or chuck can be used instead of flank steak. Adjust cooking time if using a tougher cut.
Q: How can I make this dish spicier?
A: Add sriracha or red pepper flakes to the sauce for a spicy kick.
Q: Is this recipe gluten-free?
A: It can be made gluten-free by using tamari instead of soy sauce.
Q: Can I use a slow cooker instead of an Instant Pot?
A: Yes, cook the beef on low for 6-8 hours, then add the broccoli and thicken the sauce at the end.
Q: What can I serve with this dish?
A: Serve over rice, noodles, or with a side salad for a complete meal.
Q: How do I know when the beef is done?
A: The beef should be fork-tender and easily shred when done.
Conclusion
Instant Pot Beef and Broccoli is a versatile, quick, and delicious meal that’s perfect for any night of the week. With professional tips and techniques, you can achieve restaurant-quality results at home. Give this recipe a try and enjoy the convenience and flavor of this classic dish.
Don’t forget to share your results on social media and let us know how it turned out! Enjoy your meal with a sprinkle of sesame seeds and a side of your favorite rice for the ultimate dining experience.
Instant Pot Beef and Broccoli
A quick and easy Instant Pot Beef and Broccoli recipe that delivers restaurant-quality flavor at home. Perfect for busy weeknights!
Ingredients
Equipment
Method
- Turn on the Instant Pot to sauté mode and add the vegetable oil. Once hot, add the sliced flank steak and sauté for about 2-3 minutes until browned.
- Add the minced garlic and grated ginger, sautéing for another minute until fragrant.
- Pour in the beef broth, soy sauce, brown sugar, and sesame oil. Stir to combine.
- Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 10 minutes.
- While the beef cooks, prepare the cornstarch slurry by mixing the cornstarch with water until smooth.
- After cooking, perform a quick release of the pressure. Remove the lid and switch to sauté mode again.
- Add the broccoli florets and stir in the cornstarch slurry. Cook for about 3-4 minutes until the sauce thickens and the broccoli is tender.
- Serve the beef and broccoli over rice, garnished with sesame seeds and sliced green onions.
Notes
Chef's Tips:
• For a deeper flavor, marinate the beef in a mixture of soy sauce and brown sugar for 30 minutes before cooking.
• Avoid overcooking the broccoli to maintain its vibrant color and crisp texture.
• Serve with jasmine rice for an authentic Asian meal experience.
Food Safety:
• Ensure the beef reaches an internal temperature of 145°F (63°C) for safe consumption.
• Refrigerate leftovers within two hours and consume within 3-4 days.