Chopped green onions and toasted sesame seedsfor serving
Set Instant Pot to SAUTE. Add the oil. Once hot, add the beef. Cook, stirring occasionally, until the meat is browned on all sides, about 6 to 8 minutes.
In a medium bowl or large measuring cup, stir together the soy sauce, oyster sauce, honey, rice vinegar, chili-garlic sauce, and garlic. Pour the beef broth into the Instant Pot. Stir, scraping a wooden spoon or spatula along the bottom of the pot, to ensure you remove any stuck on bits of food (this will avoid a “burn” warning). Pour in the soy sauce mixture. Close and seal the lid. Cook on HIGH pressure (manual) for 12 minutes.
While the beef cooks, steam the broccoli according to package directions and set side. Whisk together the cornstarch slurry.
When the Instant Pot time is up, immediately vent the Instant Pot to quick release the pressure. Carefully open the lid. Add the cornstarch slurry and turn the Instant Pot to SAUTE. Stir to combine the slurry with the beef and cooking liquid, then bring the sauce to a boil. Let cook, stirring often, until the sauce is thickened, about 2 minutes. Stir in the steamed broccoli until all of the ingredients are evenly combined. Serve hot over rice or quinoa, sprinkled with green onion and toasted sesame seeds.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months (let thaw overnight in the refrigerator). Reheat gently in the microwave or on the stove with a splash of extra broth or water to thin the sauce as needed.
Serving: 1of 4, about 1 1/4 cups stir fry with 1/2 cup prepared brown riceCalories: 461kcalCarbohydrates: 45gProtein: 42gFat: 13gSaturated Fat: 10gCholesterol: 108mgFiber: 5gSugar: 10g
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