Instant Pot Beef and Broccoli

This savory Instant Pot Beef and Broccoli transforms your favorite takeout dish into a homemade masterpiece in just 25 minutes. The tender beef strips simmered in a rich, glossy sauce alongside perfectly crisp broccoli create a restaurant-quality meal that's become my go-to for busy weeknights when cravings strike.

I discovered this recipe during a snowstorm when takeout wasn't an option, and it's since become my family's most requested dinner. My teenagers even prefer this homemade version to our local Chinese restaurant, which says everything about its authentic flavor.

Ingredients

• Chuck roast or flank steak: The marbling in chuck adds richness while flank provides leaner texture look for meat with good color and slight marbling
• Canola oil: Provides a neutral base for browning the meat without competing flavors
• Garlic: Fresh minced cloves deliver aromatic depth that powdered versions simply cannot match
• Beef broth: Creates the foundation of the sauce choose lowsodium for better flavor control
• Soy sauce: Authentic umami flavor cornerstone try using reduced sodium varieties
• Brown sugar: Balances the saltiness with caramelized sweetness dark brown adds more depth
• Sesame oil: Provides that distinctive nutty Asian flavor finish always use pure toasted variety
• Broccoli: Adds perfect textural contrast and nutrition select deep green heads with tight florets
• Cornstarch: Thickens the sauce to that perfect glossy restaurant consistency

Step-by-Step Instructions

Browning the Meat:

Heat the canola oil using the Sauté function until it shimmers slightly. Work in small batches when browning the beef strips to ensure proper caramelization rather than steaming. This crucial step develops deep flavor compounds that form the foundation of the entire dish.

Creating the Sauce Base:

Add the minced garlic and quickly stir for about 30 seconds until fragrant but not browned. Pour in beef broth while scraping the bottom to release any browned bits. Add soy sauce, brown sugar and sesame oil, stirring until sugar completely dissolves, creating a harmonious blend of sweet, salty and umami flavors.

Pressure Cooking:

Seal the Instant Pot and set to high pressure for exactly 10 minutes. This precise timing ensures the beef becomes tender while retaining texture. The pressurized environment forces flavor deep into the meat fibers while breaking down tougher connective tissues.

Quick Release and Thickening:

Perform a quick pressure release when cooking completes. Mix cornstarch and water in a small bowl until completely smooth before adding to the hot liquid. Stir continuously to prevent lumps from forming as the sauce transforms into a glossy, restaurantquality consistency.

Adding Broccoli:

Add fresh broccoli florets and stir briefly to coat with sauce. The residual heat will cook the broccoli to perfect crispness without pressure cooking. Cover with the lid for exactly 3 minutes for fresh broccoli or 5 minutes for frozen to achieve that ideal tendercrisp texture that retains bright green color and nutritional value.

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The sesame oil is truly my secret weapon in this recipe. My grandmother, who grew up in northern China, taught me that adding it at the beginning allows its flavor to infuse throughout the entire dish rather than just adding it as a finishing touch. This small detail completely transforms the authenticity of the flavor profile.

Storage Solutions

This beef and broccoli stores exceptionally well in airtight containers in the refrigerator for up to 4 days. The flavors actually intensify overnight as the beef continues to absorb the sauce, making it perfect for meal prepping lunches. For longer storage, freeze individual portions without the broccoli, then add freshly steamed broccoli when reheating. This prevents the vegetable from becoming mushy after thawing.

Customization Options

The beauty of this recipe lies in its versatility. For a complete meal, serve over steamed jasmine rice, cauliflower rice for a lowcarb option, or even tossed with cooked lo mein noodles. Feel free to customize with additional vegetables like sliced mushrooms, snow peas, or bell peppers added with the broccoli. For heat lovers, add red pepper flakes or sriracha to the sauce. For a slightly different flavor profile, try adding a tablespoon of hoisin sauce or oyster sauce to the mixture.

Cultural Context

Beef and broccoli, while ubiquitous in American Chinese restaurants, represents a fascinating cultural fusion. Traditional Chinese cuisine rarely paired beef with broccoli Chinese broccoli was more common. The dish evolved in the United States as Chinese immigrants adapted their cooking to locally available ingredients and American palates. This adaptation created something new yet familiar, demonstrating how cuisine evolves when cultures meet. The Instant Pot version continues this evolution, preserving authentic flavors while adapting to modern cooking methods.

Common Queries

→ What cut of beef works best for this dish?

Flank steak or chuck roast both work well, sliced thinly against the grain to keep the beef tender throughout cooking.

→ How do I prevent the broccoli from overcooking?

Add the broccoli at the end and cook on sauté for just 3 minutes if fresh, or 5 minutes if using frozen florets.

→ Can I use additional vegetables?

Absolutely, mushrooms and bell peppers are excellent additions and can be added with the broccoli for extra flavor and color.

→ What thickeners can be used for the sauce?

Cornstarch mixed with water creates a slurry that thickens the sauce quickly—arrowroot is another possible substitute.

→ Is it possible to adjust the sweetness?

You can add more or less brown sugar to taste, or substitute with honey for a different flavor profile.