Ingredients:

  • 1.5 lbs Flank Steak or Chuck Roast, sliced thin against the grain
  • 1 tbsp Toasted Sesame Oil
  • 1 tbsp Low-sodium Soy Sauce
  • 0.5 tsp Baking Soda
  • 0.66 cup Low-sodium Beef Broth
  • 0.5 cup Soy Sauce
  • 0.33 cup Light Brown Sugar, packed
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 0.5 tsp Red Pepper Flakes
  • 2 large heads Broccoli, cut into bite-sized florets
  • 1 cup Broccoli stems, peeled and thinly sliced
  • 2 tbsp Cornstarch
  • 2 tbsp cold water
  • Sesame seeds for garnish
  • Sliced green onions for garnish

Instructions:

  1. Thinly slice the beef against the grain. Toss with sesame oil, 1 tbsp soy sauce, and baking soda. Let sit for 10 minutes to velvet the meat.
  2. Set the Instant Pot to Sauté. Add a splash of oil and sear the beef in batches until a golden brown crust develops. Remove beef and set aside.
  3. Pour in the beef broth and use a wooden spoon to scrape up all the browned bits (the fond) from the bottom of the pot to prevent a Burn notice.
  4. Stir in the remaining soy sauce, brown sugar, garlic, ginger, and red pepper flakes. Return the beef to the pot.
  5. Lock the lid and set to High Pressure for 10 minutes. Once the timer finishes, perform a Quick Release of the pressure.
  6. Select Sauté again. Whisk the cornstarch and water to create a slurry and stir it into the pot. Cook until the sauce is thick and glossy, about 2 minutes.
  7. Fold in the broccoli florets and stems. Place the lid back on (with power off) for 3–5 minutes to steam the broccoli using residual heat.
  8. Garnish with sesame seeds and green onions before serving.