Instant Pot Best Beef & Broccoli
This raved about Beef & Broccoli is going to rival the best of Chinese restaurants with all easy-to-find ingredients.
Nutrition Facts
Ingredients
Instructions
Place the oil and wine in the Instant Pot, hit Sauté and Adjust so it’s on the More or High setting. Heat for 3 minutes.
Add the onion and scallions and cook for 2 minutes, until beginning to soften. Add the garlic and cook for 1 minute more.
Add the beef and sauté, stirring until the edges are lightly browned in color, but not fully cooked, about 2 minutes.
Then, add the broth, hoisin sauce, soy sauce, oyster sauce and brown sugar (if using). Stir until well combined.
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Continue Reading at Pressureluckcooking →Chef's Notes
Jeffrey's Tips
AVOID MUSHY BROCCOLI! Steam the broccoli separately in the microwave and add it in AFTER the pot finishes its natural release. This will keep your broccoli firmer with a more distinct bite – like the typical beef & broccoli you’re used to. If you pressure cook it with the beef, it will become mush the second you stir it.While I think flank steak is the best cut of meat for this due to how tender it is, you can also use stew meat cubes (NOT the same as cubed steak – avoid that as it’s rubber). If using the cubes that are large chunks in size, slice them into smaller, bite-size pieces. Then, when pressure cooking, increase pressure cook time to 15 minutes and finished with the same 15 minute natural release.If you want a very thick sauce, add up to 4 tablespoons cornstarch + 4 tablespoons water for the cornstarch slurry instead of a 2:2 ratio.
Jeffrey's Tips
AVOID MUSHY BROCCOLI! Steam the broccoli separately in the microwave and add it in AFTER the pot finishes its natural release. This will keep your broccoli firmer with a more distinct bite – like the typical beef & broccoli you’re used to. If you pressure cook it with the beef, it will become mush the second you stir it.While I think flank steak is the best cut of meat for this due to how tender it is, you can also use stew meat cubes (NOT the same as cubed steak – avoid that as it’s rubber). If using the cubes that are large chunks in size, slice them into smaller, bite-size pieces. Then, when pressure cooking, increase pressure cook time to 15 minutes and finished with the same 15 minute natural release.If you want a very thick sauce, add up to 4 tablespoons cornstarch + 4 tablespoons water for the cornstarch slurry instead of a 2:2 ratio.
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Reviews from the Original Source
This dish was amazing and easy. The meat is so tender! This far surpasses any beef and broccoli I've had in any restaurants. Bravo !
You've got to try this. Looking forward to making it again...and again...and again.
Thanks to Jeffery I have excellent Asian food when ever I want. Living in the south the asian food is poor one must go up to NY to Canada for good Asian.
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