Beefy Broccoli Bash

$- 1 lb flank steak - 2 cups broccoli florets (fresh or frozen) - 1 cup low-sodium beef broth - 3 tablespoons soy sauce - 2 tablespoons oyster sauce - 1 tablespoon toasted sesame oil - Sesame seeds - Sliced green onions - 1 tablespoon cornstarch - 3 cloves garlic, finely minced - 1 teaspoon ginger, freshly minced - 2 tablespoons vegetable oil - Salt and black pepper to taste Gather these ingredients before you start cooking. The flank steak is the star here, so slice it thinly against the grain. This helps keep it tender. Fresh or frozen broccoli works well, but I prefer fresh for the crunch. Low-sodium beef broth adds depth without too much salt. The soy and oyster sauces give the dish its savory flavor. For garnishes, toasted sesame oil adds a nutty finish. Sesame seeds and sliced green onions give a fresh crunch on top. The seasonings are simple yet key. Garlic and ginger bring warmth, while cornstarch helps thicken the sauce. Use vegetable oil for sautéing, and season with salt and black pepper to taste. Having these ingredients ready will set you up for a smooth cooking experience. {{ingredient_image_2}} To start, mix the flank steak with soy sauce, oyster sauce, and cornstarch in a bowl. Make sure the beef is evenly coated. Let it sit for at least 15 minutes. This marination time helps the beef absorb all the flavors. Next, set your Instant Pot to the sauté setting and heat up some vegetable oil. Once the oil is hot, add the minced garlic and ginger. Cook for about 1-2 minutes. Stir often to keep them from burning. You want them fragrant and slightly golden. Now, carefully add the marinated beef to the pot. Spread it in an even layer to cook well. Sauté the beef for about 5 minutes. You want it to brown and caramelize. After that, pour in the beef broth. Use a spatula to scrape any browned bits at the bottom. This adds great flavor! Close the Instant Pot lid and set the pressure valve to sealing. Choose the high-pressure cooking setting and set the timer for 10 minutes. When it’s done, perform a quick release by turning the valve to venting. Wait for all the steam to escape before you open the lid. Stir in the broccoli florets into the beef mixture. Close the lid again and select the sauté function. Cook for an additional 3-4 minutes. This keeps the broccoli tender-crisp and bright green. Finally, drizzle in the toasted sesame oil and mix it well. Taste and adjust the seasoning with salt and black pepper if needed. Spoon the Beefy Broccoli Bash onto serving plates. Don’t forget to garnish with sesame seeds and sliced green onions. These add freshness and crunch. Serve the dish over fluffy jasmine rice or quinoa for a hearty meal. Enjoy! For bold flavors, marinate the beef for at least 15 minutes. If you want even more taste, try marinating for up to 30 minutes. This gives the meat time to soak up the soy sauce and oyster sauce. The cornstarch helps the beef stay tender and juicy. Slice the flank steak thinly and against the grain. This makes the beef easier to chew. When cooking, spread the beef in a single layer. This ensures even browning. Sauté it for about 5 minutes until it gets some nice color. This step adds flavor and makes the beef more tender. To keep broccoli bright and crisp, add it after cooking the beef. Set the Instant Pot to sauté and cook the broccoli for 3-4 minutes. This keeps the color vibrant and the texture crunchy. Avoid overcooking, as mushy broccoli is not as appealing. For extra taste, try adding a sprinkle of salt before serving. Pro Tips Marinate Longer for Depth: For even richer flavor, marinate the flank steak for 30 minutes to an hour. This allows the meat to absorb more of the sauces. Use Fresh Broccoli: If you have access to fresh broccoli, opt for it instead of frozen for a crispier texture and vibrant color in the dish. Scrape the Bottom: When adding the beef broth, ensure to scrape the bottom of the pot to release any flavorful browned bits, enhancing the overall taste. Serve with a Side: Pair this dish with jasmine rice or quinoa for a complete meal and consider adding a small bowl of soy sauce for dipping. {{image_4}} You can swap beef for chicken, tofu, or shrimp. Chicken thighs work well, giving a juicy taste. Tofu adds a nice plant-based option. Shrimp cooks fast and adds a sweet flavor. Each option keeps the dish easy and quick. Try adding bell peppers, snap peas, or carrots. Bell peppers add crunch and color. Snap peas bring a fresh snap to each bite. Carrots add sweetness and a pop of orange. These veggies cook fast and blend well with the beef and sauce. Experiment with different sauces for a twist. You can use teriyaki sauce for a sweet flavor. Hoisin sauce adds depth and sweetness. A mix of soy sauce and chili paste gives a spicy kick. Homemade sauces can also make it unique and fun. To store leftovers, let your dish cool first. Place it in an airtight container. Store it in the fridge for up to three days. When you’re ready to eat, check for any off smells or changes in color. You can freeze this dish for later. Use a freezer-safe container or heavy-duty freezer bag. Make sure to remove air to prevent freezer burn. It can last up to three months in the freezer. Label the container with the date for easy tracking. To reheat, the best method is on the stove. Place the dish in a pan over low heat. Stir often to avoid burning. You can also use the microwave. Heat in short bursts, stirring in between. This keeps the meal tasty and moist. Cooking beef and broccoli in an Instant Pot takes about 30 minutes. Here’s how it breaks down: - Prep Time: 15 minutes to marinate and prep ingredients. - Sauté Time: 5 minutes to sauté the beef. - Pressure Cooking: 10 minutes of high-pressure cooking. - Final Sauté Time: 3-4 minutes to cook the broccoli. This quick cooking method gives you a tasty meal fast! Yes, you can use frozen broccoli for this recipe. Frozen broccoli works well and saves time. It cooks quickly and adds nutrition. Just stir it in after the beef cooks. The Instant Pot will bring it to the right texture. You’ll get a meal that’s fresh and quick. You can serve this dish with several sides to make it more filling. Here are some great options: - Jasmine Rice: Fluffy rice soaks up the sauce. - Quinoa: A nutty grain that adds protein. - Noodles: Thin rice or egg noodles for a different texture. - Spring Rolls: Crispy rolls for a fun crunch. These sides will enhance your meal and create a lovely dining experience! This blog post covered how to make Instant Pot Beef and Broccoli. We discussed main ingredients like flank steak, broccoli, and sauces. I shared step-by-step instructions for marinating, sautéing, and cooking the dish. We also explored tips to achieve tender beef and vibrant broccoli. In closing, this dish is both easy and rewarding. With the right techniques, you can enjoy a quick, delicious meal any night. Remember, experimenting with ingredients can lead to even more tasty results. Happy cooking!$

A savory dish featuring tender flank steak and vibrant broccoli in a flavorful sauce.

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Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

1 lb flank steak, thinly sliced against the grain
2 cups broccoli florets, fresh or frozen
1 cup low-sodium beef broth
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
3 cloves garlic, finely minced
1 teaspoon ginger, freshly minced
1 tablespoon toasted sesame oil
to taste salt and black pepper
for garnish sesame seeds and sliced green onions

Instructions

In a medium mixing bowl, combine the thinly sliced flank steak with soy sauce, oyster sauce, and cornstarch. Mix thoroughly until the beef is evenly coated. Cover and let it marinate at room temperature for a minimum of 15 minutes.
Set your Instant Pot to the sauté setting and allow it to heat up. Pour in the vegetable oil. Once hot, add the minced garlic and ginger, sauté for 1-2 minutes until they become fragrant and slightly golden, stirring frequently to avoid burning.
Carefully add the marinated beef to the pot, spreading it out in an even layer. Sauté the beef for about 5 minutes, stirring occasionally, until it starts to brown and caramelize.
Pour in the beef broth, using a spatula to scrape up any browned bits from the bottom of the pot. Close the Instant Pot lid, ensuring that the pressure valve is set to the sealing position. Select the high-pressure cooking setting and cook for 10 minutes.
After cooking, perform a quick release by carefully turning the pressure valve to the venting position. Wait for the steam to escape completely before opening the lid.
Stir in the broccoli florets into the beef mixture. Close the lid again and select the sauté function; cook for an additional 3-4 minutes, or until the broccoli is tender-crisp and vibrant green, stirring occasionally.
Drizzle with toasted sesame oil and mix well to incorporate. Taste and adjust seasoning with salt and black pepper as needed.
Spoon the Beefy Broccoli Bash onto serving plates. Garnish generously with sesame seeds and sliced green onions for added freshness and crunch before serving.

Notes

Serve over jasmine rice or quinoa for a wholesome meal.

Keyword beef, broccoli, instant pot, quick meal