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.
