Better-Than-Takeout Beef and Broccoli


  • 1/3 cup soy sauce
  • 2/3 cup beef broth
  • 2 tbsp brown sugar
  • 4 cloves garlic
  • 1 1 inch piece of fresh ginger
  • 2 lbs well-marbled beef chuck roast
  • 1 lb fresh bite-sized broccoli florets
  • 2 tsp toasted sesame oil
  • 3 tbsp cornstarch
  • Sesame seeds for garnish
  • Add Sauce Mixture ingredients to the pot and stir until well combined. Add beef and toss to coat.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  • When the time is up, quick-release the remaining pressure.
  • Remove 1/4 cup of cooking liquid and mix with cornstarch (If you can’t get 1/4 cup of cooking liquid out, supplement with water).
  • Stir cornstarch slurry, broccoli florets and toasted sesame oil into the pot for 3-5 minutes until broccoli is tender and sauce has thickened, returning to SAUTE mode as needed.
  • Garnish with sesame seeds (optional). Serve over rice or zucchini zoodles.
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