Imagine bringing the irresistible flavors of your favorite Chinese takeout right into your kitchen, without the wait or the delivery fee. This Instant Pot Chinese Beef and Broccoli recipe is about to revolutionize your weeknight dinner game, delivering tender, juicy beef and crisp broccoli in a mouthwatering sauce that will have your family begging for seconds. With just 10 minutes of prep and 15 minutes of cooking, you'll create a restaurant-worthy meal that's not only quick and easy but guaranteed to impress even the pickiest eaters.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 pound beef flank steak, sliced thin
- 2 cups broccoli florets
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/2 cup beef broth
Instructions
- Slice the flank steak against the grain into thin strips, approximately 1/4 inch thick, to ensure tenderness.
- In a medium mixing bowl, whisk together soy sauce, oyster sauce, cornstarch, sesame oil, minced garlic, and minced ginger to create a marinade.
- Add the sliced beef to the marinade, ensuring each piece is well-coated. Let it marinate for 10 minutes at room temperature to enhance flavor absorption.
- Turn on the Instant Pot and select the "Sauté" function. Allow the pot to heat up for 2-3 minutes.
- Add half of the marinated beef to the pot, spreading it in a single layer. Sear for 2-3 minutes, stirring occasionally, until the meat is browned. Remove and set aside. Repeat with remaining beef.
- Pour beef broth into the pot, scraping any browned bits from the bottom to prevent burning.
- Return the seared beef to the Instant Pot, securing all pieces in the liquid.
- Close the lid, set the valve to sealing, and select "Manual" or "Pressure Cook" mode. Cook on high pressure for 8 minutes.
- Once cooking completes, perform a quick release of pressure by carefully moving the valve to "venting".
- Add broccoli florets on top of the beef, close the lid, and let steam for 2-3 minutes until bright green and tender-crisp.
- Open the lid, stir the beef and broccoli together, ensuring the sauce coats everything evenly.
- Serve hot over steamed rice, garnishing with sesame seeds or green onions if desired.
Tips
- Slice Against the Grain: Always slice your flank steak against the grain to ensure maximum tenderness. This simple technique prevents tough, chewy meat.
- Marinate for Maximum Flavor: Don't rush the marinating process. Those 10 minutes allow the meat to absorb all the delicious seasonings, creating a more flavorful dish.
- Sear in Batches: When browning the beef, work in batches to avoid overcrowding. This ensures each piece gets a nice, flavorful sear without steaming.
- Quick Release is Key: Use the quick release method to prevent overcooking the beef, keeping it tender and juicy.
- Broccoli Timing Matters: Adding broccoli at the end ensures it stays bright green and crisp-tender, avoiding mushy vegetables.
- Optional Enhancements: For extra flavor, consider topping with toasted sesame seeds, sliced green onions, or a drizzle of sriracha for heat lovers.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 30g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 85mg
