Pin it This Asian-inspired dish combines thinly sliced flank steak with fresh broccoli florets in a rich, savory-sweet glaze. The pressure cooking method tenderizes the beef perfectly while keeping the vegetables crisp-tender. A simple cornstarch slurry creates a glossy, restaurant-style coating that clings beautifully to every bite. Ready in just 35 minutes from start to finish, it's an ideal solution for busy weeknights when you want something hearty and homemade without spending hours in the kitchen.
Last Tuesday my husband called from work to say he was craving takeout but I was already in my pajamas with no intention of going back out. I grabbed the flank steak from the fridge and threw everything into the Instant Pot hoping for the best. When that first burst of sesame garlic hit my nose I knew we had something better than delivery.
My kids usually pick around broccoli but this version disappeared so fast I barely got a serving myself. The florets stay bright green and snappy instead of turning into mush which makes all the difference. Now its the most requested dinner when friends come over because everyone assumes I spent hours at the stove.
Ingredients
- Flank steak: Slice against the grain into thin strips this cut becomes meltingly tender under pressure
- Cornstarch: Coating the beef first locks in juices and helps the sauce cling later
- Soy sauce: Use low sodium so you can control the salt level in the final dish
- Beef broth: Adds depth and umami that water alone cannot provide
- Brown sugar: Balances the salty elements with caramel notes
- Sesame oil: Toasted variety gives that unmistakable nutty aroma
- Fresh garlic and ginger: Do not substitute ground fresh makes the sauce sing
- Rice vinegar: Cuts through the richness and brightens everything
- Broccoli florets: Fresh holds up better but frozen works in a pinch
- Cornstarch slurry: Transforms the thin cooking liquid into that luxurious glossy sauce
- Sesame seeds and green onions: The finishing touches that make it look fancy
Instructions
- Coat the beef:
- Toss sliced steak with cornstarch until every piece has a light dusty coating
- Mix the sauce:
- Whisk soy sauce broth brown sugar sesame oil garlic ginger vinegar and pepper flakes until sugar dissolves
- Pressure cook the beef:
- Add beef and sauce to Instant Pot stir well seal lid and cook 10 minutes on high pressure then quick release
- Add the broccoli:
- Stir in florets reseal and cook just 1 more minute on high pressure for perfect tender crisp results
- Thicken the sauce:
- Whisk cornstarch with cold water stir into pot and sauté 2 to 3 minutes until sauce coats the back of a spoon
- Serve it up:
- Pile over steamed rice and sprinkle with sesame seeds and sliced green onions
Pin it This recipe transformed our Friday nights from what should we order into what are we making. Something about spooning that thickened sauce over rice feels like proper self care even on the busiest weeks.
Getting The Beef Right
Freezing the steak for 20 minutes makes slicing thin strips so much easier and safer. Cut against the grain which means perpendicular to those long muscle fibers running through the meat. This simple step is the difference between chewing forever and meat that practically melts.
Vegetable Swap Outs
Snap peas bell peppers and carrots all work beautifully if you want more color. Just keep total vegetable volume around four cups so cooking times stay consistent. Add longer cooking veggies like carrots during the initial beef stage if you prefer them softer.
Serving Ideas
Steamed jasmine rice soaks up that sauce perfectly but cauliflower rice keeps it lighter. Serve with extra red pepper flakes on the table for heat lovers. This reheats beautifully for lunch the next day if you somehow have leftovers.
- Double the sauce components if you love extra gravy for rice
- Cook a package of ramen noodles right in the pot after thickening for a one dish meal
- Make it spicy by adding sliced jalapeños with the broccoli in the final minute
Pin it Homemade takeout beats delivery every single time and this recipe proves it does not have to be complicated. Grab your apron and lets get cooking.
Recipe FAQs
- → What cut of beef works best?
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Flank steak or sirloin sliced thinly against the grain delivers the most tender results. The pressure cooking further softens the meat while quick cooking keeps it from becoming tough.
- → Can I use frozen broccoli?
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Yes, frozen broccoli works perfectly. Add it during the final minute of cooking just like fresh florets. No thawing needed—the steam cooks it through beautifully.
- → How do I make this gluten-free?
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Substitute tamari or coconut aminos for the soy sauce. Check all labels for hidden gluten, especially on the beef broth and seasonings.
- → Can I add more vegetables?
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Absolutely. Sliced carrots, bell peppers, snap peas, or water chestnuts add wonderful crunch and color. Add them along with the broccoli in the final minute.
- → What should I serve with this?
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Steamed jasmine rice or noodles soak up the flavorful sauce perfectly. For a low-carb option, serve over cauliflower rice or enjoy on its own.
- → How long do leftovers keep?
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Store in an airtight container for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if needed to loosen the sauce.
