Easy Ginger Garlic Instant Pot Beef and Broccoli – Alrightwithme
why make this recipe
Easy Ginger Garlic Instant Pot Beef and Broccoli is a quick and tasty meal that combines tender beef with crisp broccoli in a delicious sauce. It’s perfect for busy weeknights when you want a satisfying dinner without spending too much time in the kitchen. Plus, it’s made in an Instant Pot, which means less cleanup and more flavor!
how to make Easy Ginger Garlic Instant Pot Beef and Broccoli
Ingredients:
- 1 tbsp neutral oil
- 3 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 12 oz flank steak, cut into strips or cubes
- 1/4 cup water (for deglazing)
- 1/4 cup reduced-sodium soy sauce
- 1 tsp brown sugar or honey
- 1 tsp toasted sesame oil
- 3/4 cup water or beef broth
- 1 tbsp cornstarch blended with 1 tbsp water
- 12 oz steamed broccoli florets
- 1 tsp sesame seeds for garnish (optional)
- Cooked rice for serving
Directions:
- Start by setting your Instant Pot to the "Sauté" mode. Add the neutral oil and heat it up.
- Once the oil is hot, add the minced garlic and grated ginger. Sauté for about 30 seconds until it becomes fragrant.
- Add the flank steak to the pot. Cook for 2-3 minutes, stirring occasionally, until the beef is browned on all sides.
- Pour in 1/4 cup of water to deglaze the pot. Use a wooden spoon to scrape any bits stuck to the bottom.
- Add the soy sauce, brown sugar (or honey), and toasted sesame oil. Stir well to combine.
- Pour in the 3/4 cup of water or beef broth. Close the lid and set the valve to "Sealing." Cook on "High Pressure" for 10 minutes.
- After 10 minutes, perform a quick release of the pressure. Carefully open the lid.
- Mix the cornstarch and water together until smooth, then add it to the pot. Stir well and turn the Instant Pot back to "Sauté" mode. Cook for 2-3 minutes until the sauce thickens.
- Finally, add the steamed broccoli and stir gently to coat. Let it heat through for a minute or two.
how to serve Easy Ginger Garlic Instant Pot Beef and Broccoli
Serve the Beef and Broccoli over a bed of cooked rice. This will soak up the delicious sauce and add extra flavor to your meal. You can sprinkle sesame seeds on top for added texture and flavor if desired.
how to store Easy Ginger Garlic Instant Pot Beef and Broccoli
Store any leftovers in an airtight container in the refrigerator. It can last up to 3-4 days. To reheat, simply warm it in the microwave or on the stove until heated through.
tips to make Easy Ginger Garlic Instant Pot Beef and Broccoli
- For extra flavor, let the beef marinate in the soy sauce, ginger, and garlic for 30 minutes before cooking.
- Make sure not to overcook the broccoli. Add it at the end so it retains its bright green color and crunch.
- If you prefer a spicier dish, you can add red pepper flakes when cooking.
variation
You can easily switch up this recipe by using chicken instead of beef, or by adding your favorite vegetables like bell peppers or snap peas.
FAQs
1. Can I use frozen broccoli for this recipe?
Yes, frozen broccoli works in a pinch! Just add it to the pot after you’ve thickened the sauce. It will cook quickly.
2. What if I don’t have an Instant Pot?
You can make this meal on the stove. Sauté the ingredients in a large pan and then simmer with a lid until the beef is tender.
3. Can I make this recipe gluten-free?
Yes! Use a gluten-free soy sauce alternative like tamari to keep the recipe gluten-free.
Easy Ginger Garlic Instant Pot Beef and Broccoli is a delicious and simple dinner option that everyone will love. Try it for your next meal!
Easy Ginger Garlic Instant Pot Beef and Broccoli
Ingredients
Method
- Set your Instant Pot to the 'Sauté' mode. Add the neutral oil and heat it up.
- Once the oil is hot, add the minced garlic and grated ginger. Sauté for about 30 seconds until it becomes fragrant.
- Add the flank steak to the pot. Cook for 2-3 minutes, stirring occasionally, until the beef is browned on all sides.
- Pour in 1/4 cup of water to deglaze the pot. Use a wooden spoon to scrape any bits stuck to the bottom.
- Add the soy sauce, brown sugar (or honey), and toasted sesame oil. Stir well to combine.
- Pour in the 3/4 cup of water or beef broth.
- Close the lid and set the valve to 'Sealing.' Cook on 'High Pressure' for 10 minutes.
- After 10 minutes, perform a quick release of the pressure and carefully open the lid.
- Mix the cornstarch and water together until smooth, then add it to the pot. Stir well and turn the Instant Pot back to 'Sauté' mode. Cook for 2-3 minutes until the sauce thickens.
- Finally, add the steamed broccoli and stir gently to coat. Let it heat through for a minute or two.