Instapot Beef & Broccoli
Ingredients
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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)
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1/2 teaspoon sea salt
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1/4 teaspoon black pepper
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1/2 teaspoon garlic salt
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1/2 teaspoon sesame oil
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1 Tablespoon minced garlic
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3 1/2 cups broccoli florets
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1 Tablespoon arrowroot starch to thicken the sauce (leave out if desired)
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1 Tablespoon cold water
For the Sauce
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2 Tablespoons minced garlic
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1/2 teaspoon fresh grated ginger
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1/4 cup low sodium soy sauce
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1 cup beef broth
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1-2 teaspoons erythritol or monk fruit sweetener
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1 teaspoon sesame oil
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1/2 teaspoon red pepper flakes
Instructions
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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.
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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.
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In a medium bowl, whisk together all the ingredients for the sauce and pour over beef once it is seared on all sides.
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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.
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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.
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Quick release the pressure of the Instant Pot after the 4 mins beep.
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Carefully open the lid once steam has stopped.
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To thicken the sauce, in a small bowl, whisk together arrowroot starch with 1 tablespoon cold water and whisk into the sauce.
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Press SAUTE again and add the broccoli and cook until sauce has thickened and broccoli is hot.
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ENJOY!