Description

This Instant Pot Beef and Broccoli recipe delivers a savory and slightly spicy Asian-inspired stir-fry that’s quick and easy to prepare. Tender flank steak is marinated and cooked with fresh broccoli florets in a flavorful sauce made with soy sauce, oyster sauce, garlic, ginger, and a touch of Shaoxing wine, all cooked perfectly in an Instant Pot for a convenient one-pot meal.

Ingredients

Scale

Sauce Ingredients

½ cup low-sodium beef broth (or water)
2 tablespoons cornstarch
3 tablespoons Shaoxing wine (Chinese cooking wine)
2 tablespoons oyster sauce
1 teaspoon minced fresh ginger
1 tablespoon hot sauce (such as Sriracha)
2 tablespoons sesame oil
¼ cup low-sodium soy sauce
3 tablespoons brown sugar
3 cloves garlic, minced
¼ teaspoon red pepper flakes

Other Ingredients

3 tablespoons vegetable oil
1 head broccoli, cut into small florets
1 pound flank steak, trimmed and thinly sliced against the grain
1 tablespoon sesame seeds

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Instructions

Make Sauce: Combine all sauce ingredients—beef broth, cornstarch, Shaoxing wine, oyster sauce, minced ginger, hot sauce, sesame oil, soy sauce, brown sugar, garlic, and red pepper flakes—in a jar with a lid and shake well until thoroughly mixed. Alternatively, whisk together in a bowl until smooth.
Marinate Beef: Pour ¼ cup of the prepared sauce over the thinly sliced flank steak. Toss until all the beef slices are evenly coated. Set aside to marinate briefly while preparing the rest.
Sauté Broccoli: Turn your Instant Pot to ‘Sauté’ mode and heat 1 tablespoon of vegetable oil. Add the broccoli florets and sauté them until they turn bright green and slightly tender, about 3-5 minutes. Remove the broccoli from the pot and set aside.
Cook Beef: Add the remaining 2 tablespoons of vegetable oil to the Instant Pot. Add the marinated beef slices and sauté until the meat is browned on all sides. Then pour in the remaining sauce mixture, ensuring the beef is well coated.
Pressure Cook: Secure the Instant Pot lid and set it to ‘Manual’ or ‘Pressure Cook’ on high pressure for 10 minutes to fully cook the beef and allow the flavors to meld.
Release Pressure: Once cooking is complete, use the quick release method to depressurize the Instant Pot safely and quickly.
Combine and Serve: Add the sautéed broccoli back into the pot and stir gently to combine everything evenly. Garnish with sesame seeds and serve hot over steamed rice or noodles for a hearty meal.

Notes

For best results, slice the flank steak very thinly against the grain to ensure tenderness.
The sauce can be adjusted for heat by varying the amount of hot sauce or red pepper flakes.
Shaoxing wine adds authentic flavor but can be substituted with dry sherry if unavailable.
If you prefer a thicker sauce, mix additional cornstarch with water and sauté the beef mixture after pressure cooking to thicken.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.