Description
A reliable, freezer-friendly Instant Pot Beef and Broccoli recipe designed for meal prep. It features tender flank steak, crisp-tender broccoli, and a savory-sweet sauce that reheats perfectly for up to four days.
Ingredients
Scale
- 1.5 lbs flank steak
- 2 large heads broccoli florets (about 600g)
- 2 tablespoons vegetable oil (canola or avocado)
- 1/2 cup low-sodium soy sauce
- 1/2 cup low-sodium beef broth
- 1 tablespoon dark soy sauce
- 2 tablespoons Shaoxing wine
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons brown sugar
- 1/2 teaspoon red pepper flakes
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Let flank steak sit for 10 minutes to reach room temperature. Pat dry and slice against the grain into thin, bite-sized strips.
- Set Instant Pot to ‘Sauté’ mode. Add vegetable oil and heat until shimmering.
- Sear beef in a single layer (in batches if necessary) for 2-3 minutes per side until browned. Remove beef to a plate.
- In a small bowl, whisk together soy sauce, beef broth, dark soy sauce, Shaoxing wine, brown sugar, garlic, ginger, and red pepper flakes until sugar is dissolved.
- Add broccoli florets and seared beef (with juices) back into the pot. Pour sauce mixture over everything and stir gently.
- Lock lid, set valve to ‘Sealing’, and pressure cook on high for 5 minutes.
- Perform a Quick Release by turning the valve to ‘Venting’ once the timer beeps. Open lid when pin drops.
- Set Instant Pot back to ‘Sauté’ mode. Whisk cornstarch and cold water together to create a slurry.
- Slowly pour slurry into the pot while stirring constantly. Simmer for 1-2 minutes until sauce is glossy and thickened.
- Turn off Instant Pot and let dish cool for 10 minutes to stop cooking process.
- Divide into 4 meal prep containers.
Notes
Slice beef against the grain for tenderness. Do not skip searing the beef for flavor. Cool completely before refrigerating. Reheat with a splash of water to keep sauce loose. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 container (approx.
- Calories: 450
- Fat: 18
- Carbohydrates: 40
- Fiber: 4
- Protein: 35
Keywords: Instant Pot, Beef and Broccoli, Meal Prep, Chinese Food, Pressure Cooker, Healthy Dinner, High Protein