This easy and delicious Instant Pot Beef And Broccoli recipe blows its takeout counterpart out of the water.
I’ve been a fan of classic beef and broccoli since I was a little girl. In fact, it was one of the few times I wasn’t offended by the mere sight of broccoli. These days, the Instant Pot really saves me on those nights when I’m craving a nostalgic takeout meal, as I know that I can throw something together on my own with the help of this tool. In less than 30 minutes, I can have the tastiest and sauciest beef and broccoli on the table that’s way better than anything I could have had delivered. This kind of recipe definitely falls under the category of dishes that somehow always feel like a treat despite being fairly simple to prepare.
Beef and broccoli is commonly found on menus at Chinese restaurants across the U.S. It’s a staple of the American takeout experience. The dish typically consists of stir-fried beef and broccoli in a deeply savory umami-laden sauce. This dish has evolved over time, with variations from oyster sauce to different ways of preparing the beef—whether sliced thin and stir-fried or braised. The Instant Pot is truly a game changer and it allows this meal to come together in no time. If you’re looking for appetizing and convenient recipes that never feel boring, you’ll want to add this one to the weekly rotation.
Is Instant Pot Beef And Broccoli Healthy?
This crave-worthy Instant Pot beef and broccoli does include sugar and oil, which is why it’s a delicious dish best enjoyed in moderation. The beef adds a substantial amount of protein to the dish, while the broccoli provides fiber, vitamin C, and a small amount of potassium. This dish is typically served with noodles or rice, but if you’re aiming for a lower-carb option, you can enjoy it with a low-carb side like this fabulous Grilled Zucchini. You can also reduce the sugar by half. Doing so will make the dish slightly less sweet but won’t ruin the flavor. If you’re looking to make this dish gluten-free, simply swap the soy sauce for tamari or a gluten-free soy sauce.
Selecting The Right Steak
While this recipe calls for flank steak, there are other cuts that work well depending on your preferences and budget. Flank steak is a great option because it’s lean, takes on flavor beautifully, and becomes tender when sliced thinly against the grain. If you’re after something even more tender, sirloin or rib eye are excellent alternatives, though they tend to be fattier. Skirt steak is another fantastic option and one of the more affordable cuts you’ll find. No matter which cut you choose, remember that slicing the steak thinly against the grain ensures each bite is tender and easy to chew. Taking a little extra time to pick the right steak will make this dish truly memorable.
How do I store leftovers?
Store this beef and broccoli in an airtight container in the fridge for up to 4 days. While you can technically freeze this dish to reheat later, be aware that this will affect the texture of the broccoli.
Serving Suggestions
For some textural variety, it’s only fitting to serve a crunchy salad alongside this meal and this Cabbage Salad is hard to beat. For the perfect appetizer, I’d recommend serving these Chicken Egg Rolls. This meal is most commonly enjoyed with noodles or rice, and it’s hard to go wrong with those. This Honey-Garlic Instant Pot Noodles recipe ticks all the boxes and makes a perfect accompaniment if you prefer noodles over rice with this dish.
Ingredients
- 2 1/2 teaspoons olive oil
- 1 1/2 pounds flank steak thinly sliced
- 5 cloves garlic minced
- 2 teaspoons grated ginger
- 3/4 cup low-sodium beef broth
- 1/4 cup low-sodium soy sauce
- 5 tablespoons brown sugar
- 2 1/2 tablespoons sesame oil
- 3 tablespoons cornstarch
- 4 tablespoons water
- 1 pound broccoli florets
- Sesame seeds for garnish
- Cooked rice or noodles for serving (optional)
Instructions
- Set the Instant Pot to 'Sauté' mode and heat olive oil. Add the sliced beef and sauté until browned, working in batches if needed. Remove and set aside.
- Add garlic and ginger; sauté briefly. Stir in beef broth, soy sauce, brown sugar, and sesame oil, scraping the bottom of the pot to deglaze.
- Return the beef to the pot. Close the lid, set the valve to 'Sealing', and cook on high pressure for 10 minutes. Quick release the pressure after cooking.
- In a bowl, mix cornstarch with water to form a slurry. Set the pot to 'Sauté' mode, add the slurry, and stir until the sauce thickens.
- Add broccoli florets to the pot, cover with the lid, and let sit for 4-6 minutes to steam with the residual heat.
- Serve warm, garnished with sesame seeds. Enjoy with cooked rice or noodles if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment