Ingredients

• 1-2 lbs boneless beef chuck roast or flank steak sliced thinly across the grain (I buy the already cut stir fry beef from the butcher section) 

• 1/2 teaspoon sea salt 

• 1/4 teaspoon black pepper 

• 1/2 teaspoon garlic salt

• 1/2 teaspoon sesame oil

• 1 Tablespoon minced garlic

• 3 1/2 cups broccoli florets

• 1 Tablespoon arrowroot starch to thicken the sauce (leave out if desired)

• 1 Tablespoon cold water

 

For the Sauce

• 2 Tablespoons minced garlic

• 1/2 teaspoon fresh grated ginger

• 1/4 cup low sodium soy sauce

• 1 cup beef broth

• 1-2 teaspoons erythritol or monk fruit sweetener 

• 1 teaspoon sesame oil

• 1/2 teaspoon red pepper flakes 

 

 

Instructions

1. Season beef with salt, pepper, garlic salt, and 1/2 teaspoon sesame oil (add to a large gallon size Ziploc bag and marinate for about 20 mins before cooking. 

2. Add 2 tablespoons of olive oil to the Instant Pot and press the SAUTE button. Once the Instant Pot is hot, sear the beef for 1-2 minutes until brown.

3. In a medium bowl, whisk together all the ingredients for the sauce and pour over beef once it is seared on all sides.

4. PRESS Cancel, then press MANUAL or PRESSURE COOK on HIGH. Set to 4 minutes and cover with lid. Turn the heating valve to the SEAL position.

5. While beef is cooking place broccoli in a microwave-safe bowl with 1/4 cup water. Microwave 2 to 3 minutes until broccoli is tender. or steam in a large dutch oven for 5-10 min depending on preferred tenderness. 

6. Quick release the pressure of the Instant Pot after the 4 mins beep.

7. Carefully open the lid once steam has stopped.

8. To thicken the sauce, in a small bowl, whisk together arrowroot starch with 1 tablespoon cold water and whisk into the sauce.

9. Press SAUTE again and add the broccoli and cook until sauce has thickened and broccoli is hot.

10.  

    ENJOY!