BEEF & PORK

Instant Pot Beef and Broccoli

Name: Instant Pot Beef and Broccoli
Prep time: 15 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1.25 lb chuck steak, thinly sliced across the grain; 1½ cups unsalted beef broth; 3 tbsp reduced-sodium soy sauce; 1 tbsp grated ginger; 1 tbsp brown sugar; 4 cups broccoli florets; 2 tbsp cornstarch; 2 tbsp cold water

Tender beef strips and crisp broccoli in a glossy ginger-soy sauce.

About 55 min 4 servings Easy

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The takeout order I make at home

This is my usual takeout order, made in my own pot. The beef needs time to get tender. The broccoli needs almost no time at all. The pot can do both if you split the job in two.

I slice the beef thin and across the grain. That means across the lines you can see in the meat. Cut that way, each piece stays tender instead of chewy.

Broccoli goes in after, on purpose

Pressure cook the beef for 12 minutes in the broth, soy sauce, ginger, and sugar. Then leave the pot alone until the pin drops. That is a natural release, and the slow drop is good for beef.

Lift the beef out. Put the broccoli in the hot liquid on Sauté and cook it just until it turns bright green. Two or three minutes is plenty. Broccoli cooked under pressure turns soft and sad. After is better.

Stir the cornstarch into cold water, then stir that into the pot. The sauce thickens in about a minute. Put the beef back in, toss it in the sauce, and serve it over rice.

THE RECIPE