I’ll say that I am a Chinese food MAVEN (and anyone who knows me would agree). I am obsessed with the stuff and could eat it all 7 days of the week, every day on the calendar.
And so of course I had to perfect some of the very best, homemade Beef & Broccoli one can make in the Instant Pot. Super tender beef, the perfect broccoli bite and a glorious, sweet and savory sauce await. I kid you not, this will be some of the best Beef & Broccoli that ever graced your fork (or chopsticks).
Here’s How I Made It (scroll to the bottom for the fully-written recipe):
Take an onion…
…and dice it up.
Take some scallions…
…and slice ’em up.
Then take some beef (I use flank steak)…
…and slice it against the grain (meaning in the opposite direction the strands within the meat are flowing)…
…into pieces about this big. And that’s all your prep work!
Go to the Instant Pot and add in sesame oil…
…and Shaoxing wine (or sherry).
Give it some heat and once bubbling…
…add in the scallion and onion.
Sauté for a few…
…then add some garlic…
…and sauté again.
Then, add in the beef…
…and sauté until it’s just lightly browned on the edges (NOT fully cooked).
Pour in some beef broth…
…low-sodium soy sauce…
…and brown sugar if you like a slightly sweeter sauce.
Stir everything together and cook at high pressure.
As the meat’s cooking, take some frozen or fresh broccoli florets…
…and steam. We are preparing the broccoli separately because it will become mush when pressure cooking as long as the meat in the pot.
When done pressure cooking, it’ll look like this.
To thicken the sauce, create a cornstarch slurry with equal parts cornstarch and water…
…and combine until smooth.
Bring the pot to a bubble and stir in the slurry.
You’ll see the sauce will thicken perfectly (and if you want it thicker, simply add more slurry).
Add the steamed broccoli to the pot and everything a grand, ole stir.
Plate it up…
…play a game of airplane…
…admire the glistening tenderness of that beef…
…place in your mouth and have a food-gasm. Enjoy!
- 5 tablespoons sesame oil (any kind)
- 1 tablespoon Shaoxing rice wine (or cooking sherry)
- 1 yellow onion, diced
- 1 bunch scallions, sliced
- 1 tablespoons (3 cloves) garlic, crushed or minced
- 2 pounds flank steak, sliced into 1/4-inch strips and about 2-3 inches long each
- 1 cup beef broth
- 1/4 cup hoisin sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons dark brown sugar (optional, for a sweeter sauce)
- 1-2 heads fresh broccoli (I only use the florets, but you can also use frozen broccoli florets as well – about 20 ounces should do)
- 2 tablespoons cornstarch + 2 tablespoons water, mixed to form a slurry (although if you prefer a thicker sauce, you can add up to double the slurry)
- Place the oil and wine in the Instant Pot, hit Sauté and Adjust so it’s on the More or High setting. Heat for 3 minutes.
- Add the onion and scallions and cook for 2 minutes, until beginning to soften. Add the garlic and cook for 1 minute more.
- Add the beef and sauté, stirring until the edges are lightly browned in color, but not fully cooked, about 2 minutes.
- Then, add the broth, hoisin sauce, soy sauce, oyster sauce and brown sugar (if using). Stir until well combined.
- Secure the lid, move the valve to the sealing position, and hit Keep Warm/Cancel followed by Manual or Pressure Cook at high pressure for 10 minutes. When done, allow a 15 minute natural release (meaning you do nothing for 15 minutes) and then follow with a quick release.
- While the beef’s releasing, place the broccoli florets in a microwave-safe bowl, add 1/4 cup water, cover with plastic wrap and microwave for 9-10 minutes if frozen and 3-4 minutes if fresh (or do it right in the bag if you got that kind). When done, remove the plastic wrap, drain and set aside.
- When the lid comes off, hit Keep Warm/Cancel and then hit Sauté again. Once bubbling, stir in the cornstarch slurry, let bubble for 15 seconds and then hit Keep Warm/Cancel to turn the pot off again. The sauce will have thickened perfectly by now. Add in the steamed broccoli, stir into the sauce and then serve over white rice, brown rice, or Hibachi fried rice!
AVOID MUSHY BROCCOLI! Steam the broccoli separately in the microwave and add it in AFTER the pot finishes its natural release. This will keep your broccoli firmer with a more distinct bite – like the typical beef & broccoli you’re used to. If you pressure cook it with the beef, it will become mush the second you stir it.
While I think flank steak is the best cut of meat for this due to how tender it is, you can also use stew meat cubes (NOT the same as cubed steak – avoid that as it’s rubber). If using the cubes that are large chunks in size, slice them into smaller, bite-size pieces. Then, when pressure cooking, increase pressure cook time to 15 minutes and finished with the same 15 minute natural release.
If you want a very thick sauce, add up to 4 tablespoons cornstarch + 4 tablespoons water for the cornstarch slurry instead of a 2:2 ratio.