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!
Instant Pot Best Beef & Broccoli
This raved about Beef & Broccoli is going to rival the best of Chinese restaurants with all easy-to-find ingredients.
- 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.
I decided to trust your enthusiasm. I made your beef and Broccoli. Delicious!! I only follow you now for using the instant pot. You make cooking fun. Thank you. Ernest
Awwww, thank you, Ernest!
Jeffery we use our I-Pot at least once weekly and only make your recipes.. I am a CIA grad and your recipes and the I-Pot just blow me away on how great your recipes come together We are making the Beef & Broccoli today. Just love all of your pasta recipes
Congratulations on your good works
Wow, David! Thanks so much for your super lovely words! Thrilled you enjoy 😘
Hmm. Added sesame oil and sherry and there was a splatter explosion of oil everywhere.. trying again without the sherry and different oil. No issue this time
Made my own version using chicken thighs. I’m on keto, so omitted sugars and corn starch but it was still delicious. Thanks for all your great ideas.
New to IP, just purchased your cook book from amazon last night.
Thank you for sharing.
I made this tonight and it was ah-mazing!!! Thank you for such an easy and delicious recipe. My 15 yo son even ate the broccoli 😂
Made this tonight. Very tasty, but dangerous during the cooking. The wine in the oil, when heated for the three minutes, made explosive pops and splashes of hot oil all over my kitchen and up in my face! I ran for my splatter screen and threw it on top, but it was pretty scary lifting it to slip the onions into that explosive oil. Had a huge mess to clean up after.
Jan L O'Connell
Where can I get nutrition information for your recipes?
We can never get enough of Chinese veggies, so used a small bag of broccoli and added some mushrooms, water chestnuts and bamboo shoots. Also added a bit more beef broth. The brown sugar adds a nice depth of flavor to the recipe without being overly sweet. My family loved this recipe, and I will make again and again, maybe switching out half the broccoli for some baby corn and . Thanks for a great recipe!!!!!!!!!!!!
My daughter’s favorite take out is Mongolian beef, so I knew I had to learn to make it. This recipe is perfect and I never change a thing. It’s the most tender and flavorful flank steak I have ever made, this is on regular rotation at our house!
This recipe was easy to follow and the meal was flavorful and delicious. I was amazed how it tasted. thank you I will definitely be trying more of your recipes
My son just came home this week from his Marine Corp training. He gets to choose his favorite dinners when he’s here. He asked for your specific recipe for beef and broccoli!!! Thank you for making him happy!!!
Jeffrey, can fish sauce be substituted for the oyster sauce? Thanks!
I wouldn’t! Will be way too intense.
You can add a little fish sauce to light soy or Worcestershire or a mix of both. I have a gluten allergy and 99% of oyster sauces have gluten. So I mix a few drops of fish sauce to Lea and Perrins (a gluten free brand, read the labels) or tamari sauce (gluten free soy sauce) to get the taste.
So with this recipe one or two drops to a tablespoon of Worcestershire or tamari sauce is plenty.
For those worried about gluten there are gluten free hosin sauces too.
Hi Jeffrey! I love your recipes and I really want to make this one, but I have a shellfish allergy and that makes me worried about using oyster sauce. Is there a good substitute I could use?
So does my friend and it could put her in the hospital. You can add a drop or two of fish sauce to a tablespoon of soy sauce or Worcestershire sauce and substitute for oyster sauce. Go easy with the fish sauce as it’s quite strong and salty. Fish sauce is made from anchovies but if you’re still worried then just substitute with one tablespoon of Worcestershire and one of soy sauce. BTW my friend can eat that with no reaction.
Can I use a round steak for this recipe
Is there nutritional info somewhere for your recipes?
I decided to make this dish for the first time in a while. It was good but I remember it being better. Did the recipe change?
PS Your pot roast is a family favorite. Thanks for all you do!
Thanks for this recipe, Jeff! I’ve tried several of your recipes with great results!! Question. I happen to have chuck steak instead. Do you think it can still work? 😬
I too would love to see the nutritional information to see if this would fit into my diet requirements. Hoping it does because this looks yummy!
I made this this past week and it was excellent.
I made for dinner tonight (from cookbook) and it was very good.
Made the beef and broccoli tonight. I have made many of your recipes and love all of them. So much flavor in all of them. This one, not so much. It was good, but not as favorable.
I’ve made this several times and it’s excellent!
my only tip/trick is to put the flank steak in a big ziploc bag then place in the freezer for 30 minutes, no more than that. Makes slicing the meat easier. Then I place the sliced meat back in the Ziploc to rest around 30 minutes at room temperature
Going to have to make this without Oyster Sauce……………..do you think it will make a difference? Not wanting to purchase an ingredient that I may only use once.
Thank you for so many great recipes.
It will make a bit of one but use more hoisin to make up for it!
What can I use in place of the cooking sherry or the wine you have in the recipe? Want to make this tonight but can’t find it at the store b