Description
A flavorful and easy Instant Pot recipe for tender beef and crisp broccoli in a savory, slightly spicy sauce featuring Shaoxing wine, oyster sauce, and a hint of sesame oil for authentic Asian-inspired taste.
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
Beef and Vegetables
- 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 (for garnish)
Instructions
- Prepare the Sauce: Combine all sauce ingredients in a jar with a lid and shake well to combine, or whisk together in a bowl until smooth and thoroughly mixed.
- Marinate the Beef: Pour ¼ cup of the prepared sauce over the thinly sliced beef and toss well to coat evenly. Set aside to marinate while you prepare other ingredients.
- Sauté Broccoli: Set the Instant Pot to “Sauté” mode and heat 1 tablespoon of vegetable oil. Add the broccoli florets and sauté until they turn bright green and are just tender, about 3 to 4 minutes. Remove the broccoli from the pot and set aside.
- Brown the Beef: Add the remaining 2 tablespoons of vegetable oil to the Instant Pot, then add the marinated beef. Sauté until the beef is browned on all sides, about 3 to 5 minutes. Pour in the remaining sauce mixture over the beef.
- Pressure Cook: Secure the Instant Pot lid and set to “Manual” or “Pressure Cook” mode on high pressure for 10 minutes to tenderize the beef and allow the flavors to combine.
- Release Pressure: Use the quick release method to safely depressurize the Instant Pot once the cooking cycle is complete.
- Combine and Garnish: Add the sautéed broccoli back into the pot and stir gently to combine everything thoroughly. Garnish with sesame seeds before serving. Serve hot over steamed rice or noodles for a complete meal.
Notes
- Make sure to slice flank steak thinly against the grain for maximum tenderness.
- Sautéing broccoli separately helps it retain its bright color and crisp texture.
- If you don’t have Shaoxing wine, dry sherry can be used as a substitute.
- Adjust the amount of hot sauce to control the spice level according to your preference.
- Quick release pressure carefully to avoid burns from the steam.
- This recipe pairs well with steamed jasmine rice, brown rice, or your favorite noodles.
