Savory Beef and Broccoli

This Instant Pot Beef and Broccoli delivers restaurant-quality flavor with minimal effort. The combination of tender beef strips and perfectly cooked broccoli in a savory-sweet sauce has become my go-to solution for busy weeknights when takeout is tempting but homemade is preferred.

I developed this recipe during a particularly hectic month when I was working late and needed quick dinners. My family now requests it weekly and nobody believes it takes less effort than ordering delivery.

Ingredients

• Flank steak thinly sliced against the grain ensures maximum tenderness and absorbs the marinade beautifully
• Fresh broccoli florets provide the perfect texture contrast and nutritional boost
• Shaoxing wine adds authentic depth of flavor that truly elevates this dish
• Oyster sauce creates that distinctive umami richness essential for authentic taste
• Low sodium soy sauce provides savory flavor without making the dish too salty
• Brown sugar balances the savory elements with just the right touch of sweetness
• Fresh garlic and ginger form the aromatic base that makes the sauce irresistible
• Sesame oil brings a distinctive nutty aroma that signals authentic Asian flavors

Step-by-Step Instructions

Prepare the Sauce

Combine all sauce ingredients by shaking in a jar or whisking in a bowl until perfectly blended. Reserve a quarter cup to marinate the beef slices thoroughly before cooking. This pre-marinade step ensures flavor penetrates each piece of meat.

Sauté the Broccoli

Heat vegetable oil in the Instant Pot on sauté mode until shimmering. Add broccoli florets and cook for exactly 3-5 minutes until vibrant green but still firm. Remove immediately to prevent overcooking and preserve that perfect tender-crisp texture that makes this dish special.

Brown the Beef

Add remaining oil to the hot pot and place beef slices in a single layer. Allow them to sear for 3-5 minutes until they develop a beautiful caramelized exterior. Avoid overcrowding or stirring too frequently to achieve proper browning which adds tremendous flavor.

Pressure Cook

Pour the remaining sauce over the browned beef creating a flavor bath. Seal the Instant Pot according to manufacturer instructions and set to Manual high pressure for exactly 10 minutes. This precise timing creates fork-tender beef without becoming mushy.

Quick Release and Combine

Perform a quick pressure release following safety guidelines. Once pressure is fully released reintroduce the reserved broccoli and gently fold to coat with the rich sauce without breaking the florets. Sprinkle with sesame seeds for visual appeal and textural contrast.

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The oyster sauce is truly the secret ingredient in this recipe. When my mother first taught me to make beef and broccoli she insisted on authentic ingredients. I once tried to substitute regular cooking wine for the Shaoxing and the family immediately noticed the difference at dinner.

Make Ahead Options

This beef and broccoli reheats exceptionally well making it perfect for meal prep. Prepare the entire dish up to three days ahead and store in airtight containers in the refrigerator. For best results when reheating microwave on medium power to prevent the beef from becoming tough. The flavors actually develop further overnight making this one of those rare dishes that tastes even better the next day.

Customization Ideas

While this recipe is perfect as written it welcomes personalization. Add sliced mushrooms along with the beef for extra umami flavor. Bell peppers provide a colorful contrast and nutritional boost. For those who enjoy heat increase the red pepper flakes or add a tablespoon of chili garlic sauce. Snow peas carrots or water chestnuts can be added during the final combination stage for textural variety.

Serving Suggestions

This versatile dish pairs beautifully with several sides. Traditional steamed white rice creates a neutral base that soaks up the delicious sauce. For a healthier option serve over cauliflower rice or alongside roasted sweet potatoes. Thin rice noodles or chow mein noodles offer an interesting textural contrast. Complete the meal with a simple cucumber salad dressed with rice vinegar for a refreshing counterpoint to the rich beef.

Cultural Context

While this Instant Pot version takes liberties with traditional preparation methods the flavor profile honors authentic Chinese beef and broccoli. The dish itself represents Chinese American cuisine more than traditional Chinese cooking as broccoli was not historically common in China. The addition of oyster sauce and Shaoxing wine pays respect to traditional Chinese flavor building while adapting to modern convenience cooking methods and Western ingredients.

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Commonly Asked Questions

→ What's the best cut of beef to use?

Flank steak or skirt steak work best for this dish. These cuts become tender when sliced thinly against the grain and cook quickly under pressure. For easier slicing, place the steak in the freezer for about 20 minutes before cutting.

→ Why cook the broccoli separately?

The broccoli is sautéed separately and added after pressure cooking to prevent overcooking. If cooked under pressure with the beef, the broccoli would become mushy instead of maintaining its vibrant color and tender-crisp texture.

→ Can I make this without an Instant Pot?

Yes! While this version is optimized for the Instant Pot, you can make a stovetop version using similar ingredients and technique. The cooking time may be slightly longer, but the flavors will be comparable.

→ Is this dish very spicy?

The recipe includes Sriracha and red pepper flakes which provide a mild to moderate heat. You can adjust the spice level by reducing or increasing these ingredients based on your preference.

→ Do I need to add salt to this dish?

No additional salt is needed. The beef broth, soy sauce, and oyster sauce already contain enough sodium to properly season the dish. Using low-sodium options helps keep the salt level balanced.

→ What can I substitute for Shaoxing wine?

If you don't have Shaoxing wine, you can substitute dry sherry, mirin (with less sugar elsewhere in the recipe), or chicken broth with a splash of rice vinegar. Each will affect the flavor slightly, but will still produce delicious results.