INGREDIENTS
Sauce Mixture:
- 1/3 cup soy sauce
- 2/3 cup beef broth
- 2 tbsp brown sugar
- 4 cloves garlic minced
- 1 1 inch piece of fresh ginger grated
Better-Than-Takeout Beef and Broccoli:
- 2 lbs well-marbled beef chuck roast cut into thin strips
- 1 lb fresh bite-sized broccoli florets
- 2 tsp toasted sesame oil
- 3 tbsp cornstarch
- Sesame seeds for garnish optional
INSTRUCTIONS
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Add Sauce Mixture ingredients to the pot and stir until well combined. Add beef and toss to coat.
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Secure the lid, making sure the vent is closed.
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Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
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When the time is up, quick-release the remaining pressure.
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Remove 1/4 cup of cooking liquid and mix with cornstarch (If you can’t get 1/4 cup of cooking liquid out, supplement with water).
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Stir cornstarch slurry, broccoli florets and toasted sesame oil into the pot for 3-5 minutes until broccoli is tender and sauce has thickened, returning to SAUTE mode as needed.
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Garnish with sesame seeds (optional). Serve over rice or zucchini zoodles.
RECIPE NOTES
*The MANUAL and PRESSURE COOK buttons are interchangeable.
Source:- Cosorithis