Ingredients
Scale
- 1.5 pounds flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon olive oil for sautéing
- ¾ cup low-sodium soy sauce or tamari
- ⅓ cup honey
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons water (for slurry)
- 3 cups broccoli florets (fresh or frozen, steamed separately)
- Optional toppings: sliced green onions, sesame seeds, red pepper flakes
Instructions
- Prep the Beef: Slice flank steak thinly against the grain.
- Sauté the Beef: Turn Instant Pot to “Sauté” mode, add olive oil, and brown beef in batches for 1–2 minutes per side. Remove and set aside.
- Make the Sauce: In a bowl, whisk together soy sauce, honey, garlic, and sesame oil.
- Pressure Cook: Return beef to the pot, pour sauce over it. Seal lid, cook on “Manual/Pressure Cook” high for 10 minutes. Let natural release 5 minutes, then quick release the rest.
- Steam Broccoli: While beef cooks, steam broccoli until just tender (2–3 minutes).
- Thicken Sauce: Make slurry with cornstarch and water. Switch Instant Pot to “Sauté,” stir slurry into sauce until thickened (1–2 minutes).
- Combine: Add broccoli to beef, toss to coat with sauce.
- Serve: Spoon over rice or noodles and top with optional garnishes.
Notes
- For a thicker sauce, increase cornstarch to 1 tablespoon.
- Substitute broccoli with snap peas or bell peppers for variation.
- Best served immediately but can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot / Pressure Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 80 mg