Quick & Easy Beef and Broccoli

Easy Instant Pot Beef and Broccoli | Mommy's Home Cooking

This Quick & Easy Beef and Broccoli is a delicious stir-fry recipe that results in a tender, tasty, and no-fuss dinner. SO much better than any takeout!

Course Main Course

Cuisine Asian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 273kcal

Author Oriana Romero

Equipment

Ingredients

Sauce:

2/3 cup (160 ml) water (substitute for chicken stock for extra flavor)
2 tablespoons (20 g) cornstarch
1/2 cup (120 ml) low sodium soy sauce
1 tablespoon (12 g) brown sugar
2 tablespoons (30 ml) Chinese cooking wine - Shaoxing wine (see notes)
1 teaspoon (5 ml) sesame oil
2 tablespoons (30 ml) hoisin sauce (optional but highly recommended)
1 tablespoon (15 ml) oyster sauce
1/4 teaspoon white pepper (see notes)

Stir-fry:

3 tablespoons (45 ml) vegetable oil, divided
4 cups broccoli florets (see notes)
2 lb (900 g) flank steak sliced against the grain in thin strips (see notes)
3 garlic cloves, minced
1 teaspoon fresh ginger, minced
1/4 cup green onion, sliced (optional)
1 teaspoon sesame seeds to garnish (optional)

Instructions

PRESSURE COOKER INSTRUCTIONS:

Prepare the Sauce: Mix all the sauce ingredients in a jar o bowl.
Season the Meat: Place meat in a big bowl and add ¼ cup of sauce. Mix to combine. Let it marinate for 15 to 30 minutes, or longer if you have the time. The more marinating, the more tender and flavorful the meat will be.
Turn the Instant Pot on, and select "saute" mode, adjust the heat to more. When hot, add 1 tablespoon of oil. Add broccoli florets and saute for 3 - 5 minutes, constantly stirring, until they are vibrant in color and slightly tender. Remove from Instant Pot and reserve. Turn off the Instant Pot. Note: You can also steam or pan-fry the broccoli on the stove, if desired.
Turn the Instant Pot on again, select "saute" mode, and adjust the heat to more. Add 2 tablespoons of oil. When hot, add garlic and ginger and sauté for 2 minutes, stirring constantly, or until fragrant. Then, add the meat (in batches) and brown. Note: You can skip the browning process, but it really adds more flavors to the dish. You can also brown the meat over the stove, if desired.
When the meat is brown, add the remaining sauce; mix to combine. Secure the lid to the instant pot, select "meat", and adjust the time to 15 minutes.
When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the vent to "Venting," to release any extra pressure that might still be in there. Then remove the lid.
Add broccoli to pot and toss to coat. Taste and season with more salt and/or pepper, if necesarry.
Garnish green onion slices and sesame seeds, if desired. Serve immediately over rice or steamed vegetables.

SLOW COOKER INSTRUCTIONS:

Add and mix all the sauce ingredients but the water and cornstarch to your slow cooker.
Add sliced beef; mix to combine.
Cover and cook on low until beef is tender and cooked through, about 4 hours.
When the beef is tender, spoon a few tablespoons of the slow-cooker broth into a bowl and whisk with cornstarch. Pour into the slow cooker and toss with the beef until combined. Add broccoli and cook, covered, 20 - 30 minutes, or until the broccoli is tender and the sauce has thickened.
Garnish green onion slices and sesame seeds, if desired. Serve immediately over rice or steamed vegetables.

STOVETOP INSTRUCTIONS:

Prepare the Sauce: Mix all the sauce ingredients in a jar o bowl.
Season the Meat: Place meat in a big bowl and add ¼ cup of sauce. Mix to combine. Let it marinate for 15 to 30 minutes, or longer if you have the time. The more marinating, the more tender and flavorful the meat will be.
Heat 1 tablespoon of oil in a large frying pan or wok over medium-high heat. Add broccoli florets and saute for 3 - 5 minutes, constantly stirring, until they are vibrant in color and slightly tender. Remove from pan and reserve.
Add 2 tablespoons of oil to the same pan. When hot, add garlic and ginger and sauté for 2 minutes, stirring constantly, or until fragrant. Then, add beef in a single layer and sauté 2 minutes per side or just until cooked through and browned.
Add the sauce, reduce heat to medium-low, and simmer for 3-4 minutes. It will thicken. Add broccoli and stir to combine; simmer for 2 minutes.
Garnish green onion slices and sesame seeds, if desired. Serve immediately over rice or steamed vegetables.

Video

Notes

BEEF: You can use Flank, Skirt, Sirloin, Tri-Tip, or Top Round Steak. Make sure you cut the meat thinly across the grain.

CHINESE COOKING WINE: If you don't have or find Chinese cooking wine (Shaoxing wine), substitute it with dry sherry.

BROCCOLI: I prefer using fresh broccoli florets but feel free to use frozen broccoli if that is what you prefer or have handy. If using frozen, skip sauteing the broccoli (step 1); instead, you can steam or blanch it and add it at the end with the sauce.

WHITE PEPPER: If you don't have white pepper, you can substitute it for black pepper.

STORE: Store in an airtight container in the refrigerator for up to 4 days.

FREEZE: Let the beef and broccoli cool completely. Place it in a large plastic bag or freezer container. Freeze for up to 1 - 2 months.

REHEAT: If frozen, thaw in the refrigerator. Then heat over medium-low heat in a skillet or saucepan.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition