This Instant Pot Beef & Broccoli is so tender and flavorful you won’t ever need to go to a Chinese restaurant again!! It is super easy to make and way more nutritious then dining out.
This recipe was inspired by Life Made Sweeter, but I changed up some of the measurements, the cooking method and the order of steps to make it easier to cook.
I made this recipe with white rice. WITH rice, stats are as follows! 535 calories, 18g fat, 43g carbs and 44g protein. If you don’t have that much room in your diet for that many carbs, you can either cut down the 1/2 cup rice to 1/4 or leave it out all together! WITHOUT rice, the stats are 450 calories, 18g fat, 25g carbs and 43g of protein. You can also serve this with your side of choice!
INSTANT POT OR STOVE TOP
I made this recipe in the Instant Pot. You can technically make the entire thing in the Instant Pot but I always like to start by sauteing on the stove instead of in the IP. Reason being, I think its easier to saute on the stove top and also because then you don’t get browning on the bottom of the IP and possibly cause it to malfunction later (those bits tend to burn). If you don’t own an IP then you can cook the entire dish on the stovetop. Simply follow all of the steps below and just skip the step of transferring the meat to the IP.
This recipe can easily be made gluten-free by using gluten-free soy sauce (or tamari) and gluten-free oyster sauce. If you already have gluten-free hoisin sauce (from one of my other recipes like Kung Pao Chicken or shrimp and veggie stir fry) you can substitute that for oyster sauce, it just won’t be as liquidy!
I buy the broccoli that comes in the microwavable bag (see image below). That way I just put the bag into the microwave and there is no mess or extra bowl to clean! However, if you want to buy regular broccoli or already have a big bag that you need to use, you can put the florets into a bowl with 2 tbsp of water and microwave for about 3 minutes. Or, if you hate the microwave you can saute on the stove top until tender (but not too soft!).
WHERE TO BUY
I buy most of the items you see below at Trader Joe’s! I bought the broccoli, flank steak, soy sauce, sesame oil, and ginger there. The rest of the ingredients I bought at Von’s (my local supermarket).
Grab some chopsticks and dig in!!
Products I love to use when making this dish:
- 1/2 tsp sesame oil
- 2 tsp minced garlic
- 1.5 lbs flank steak, thinly sliced
- 1/2 tsp fresh ground ginger
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 4 cups broccoli florets
- 1/3 cup low sodium soy sauce
- 2/3 cup low sodium beef broth
- 2 tbsp oyster sauce
- 3 tbsp brown sugar
- 1.5 tsp sesame oil
- 1/2 tsp crushed red pepper flakes
- 2.5 tbsp cornstarch
- 3 tbsp water
- sesame seeds (optional)
in a small bowl or tupperware, whisk together ingredients listed above for the sauce. set aside.
thinly slice flank steak, mince ginger.
in a saute pan over medium high heat, add 1/2 tsp sesame oil for about 30 seconds, add 2 tsp garlic and heat for another 30 seconds. add steak, salt, pepper and ginger and saute for about 2 minutes until beef is browning but not full cooked.
add beef mixture to instant pot and cover with sauce. cover and set to high pressure for 6 minutes. make sure vent is sealed. when finished use quick release method (immediately hit Cancel and turn vent to release steam)
while beef is cooking, microwave broccoli for about 3 minutes by following package instructions (I just bought it in microwavable bags)
while beef is cooking, whisk together the ingredients to make the cornstarch slurry and set aside.
change Instant Pot setting to saute and add broccoli and cornstarch slurry to pot. Stir and saute until the sauce thickens a bit. Stirring occasionally.
Serve beef and broccoli over your favorite grain or white rice! Top with sesame seeds and enjoy!
WITH 1/2 cup cooked white RICE - 535 calories, 18g fat, 43g carbs, 44g protein
WITHOUT RICE - 450 calories, 18g fat, 25g carbs, 43g protein