This is one of our favorite Chinese takeout dishes! This is so easy to make and it is perfect for busy weeknights.
1 1/4 lbs boneless beef chuck roast or flank steak sliced thinly across the grain
1/8 teaspoon sea salt and 1/4 teaspoon black pepper or to taste
1/2 teaspoon sesame oil
3 1/2 cups broccoli florets
1 tsp xantham gum OR arrowroot starch to thicken the sauce (leave out if desired)
1 tablespoon cold water
FOR THE SAUCE:
2 cloves garlic minced
1/2 teaspoon fresh minced or grated ginger
1/4 cup low sodium soy sauce use coconut aminos for paleo or keto
1/2 cup beef broth
1/2 teaspoon erythritol or monk fruit sweetener (if not low carb you can add brown sugar)
1 teaspoon sesame oil
1/4 – 1/2 teaspoon red pepper chili flake or Sriracha optional
Season beef with salt, pepper and 1/2 teaspoon sesame oil. Add 1-2 tablespoons of olive oil to the Instant Pot and press the SAUTE button. Once the Instant Pot is hot, sear the beef for 1-2 minutes until brown (cook in batches as needed).
In a medium bowl, whisk together all the ingredients for the sauce. Pour over beef.
PRESS Cancel, then press MANUAL or PRESSURE COOK on HIGH. Set to 4 minutes and cover with lid. Turn heating valve to SEAL.
Meanwhile, place broccoli in a microwave-safe bowl with 1/4 cup water. Microwave 2 – 3 minutes until broccoli is tender. (skip this step if you prefer and cook directly in the Instant Pot).
Quick release the pressure of the Instant Pot after the beef is cooked and there is a beeping to tell you it’s done.
Carefully open the lid.
To thicken the sauce, in a small bowl, whisk together xanthum or arrowroot starch with 1 tablespoon cold water. Whisk into the Instant Pot. Press SAUTE. (You can also transfer the beef to a bowl first if you prefer before whisking in the thickening slurry). Add the broccoli and cook until sauce has thickened and broccoli is hot.
Thank you to Life Made Keto for this great weeknight meal!