Instant pot broccoli and beef
My instant pot broccoli and beef is an easy and tasty version of the popular Chinese classic. Bursting with melt in the mouth beef and nutritious broccoli.
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Servings: 6
Calories: 704kcal
Ingredients
- 454 g Long grain rice (rinsed and drained)
- 2 tbsp Sunflower oil Rapeseed (canola) oil or most other vegetable oils will also work well.
- 908 g Braising (chuck) steak Sliced into thin pieces.
- 1 Medium Onion (roughly chopped)
- 6 Cloves Garlic (roughly chopped)
- 1 tbsp Ginger (around a thumb-sized piece roughly chopped)
- ½ tsp Red pepper flakes
- 250 ml Beef stock Chicken or vegetable stock would also be OK.
- 120 ml Soy sauce
- 60 g Brown sugar
- 3 tbsp Sesame oil
- 650 ml Cold water (for the rice)
- 454 g Broccoli florets
- 3 tbsp Cornflour
Instructions
- Set the instant pot to saute and add the oil. cut the steak into thin slices and when the oil is hot add it to the pot. Brown the steak.
- Now add the onion, garlic, ginger and red pepper flakes. Stir well together.
- Add the stock, soy sauce, sugar and sesame oil. Stir well and deglaze the pot if required.
- If doing pot in pot rice, add a tall trivet to the pot and add the rice in a suitable container with the cold water.
- Put the lid on and set on high pressure for 10 minutes. When the time is up, leave under pressure for a further 10 minutes and then do a quick release.
- After the pin drops, remove the lid and remove the rice. Set the pot to saute and add the broccoli florets.
- Remove around 4 tbsp of liquid to a small bowl with the cornflour. Mix well together and stir back into the pot
- Stir occasionally whilst bringing back to the boil. Allow to thicken (around 2 minutes).
- Serve with the rice and enjoy.
Video
Nutrition
Calories: 704kcal | Carbohydrates: 84g | Protein: 42g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 104mg | Sodium: 901mg | Potassium: 1078mg | Fiber: 4g | Sugar: 12g | Vitamin A: 531IU | Vitamin C: 70mg | Calcium: 107mg | Iron: 5mg