Beef and Broccoli

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beef and broccoli chinese stirfry

Beef and Broccoli

Ingredients:

  • 1½ lbs. chuck roast or flank steak sliced into thin strips
  • 1 Tbsp. canola oil
  • 4 cloves garlic minced
  • ¾ cup beef broth
  • ½ cup soy sauce
  • ⅓ cup brown sugar
  • 2 Tbsp. sesame oil
  • 1 lb. broccoli cut into florets
  • 3 Tbsp. water
  • 3 Tbsp. cornstarch

Directions:

  1. Put canola oil in the IP and select sauté. When oil is ready, brown meat in batches.
  2. Stir in beef broth, garlic, soy sauce, brown sugar and sesame oil. Stir until the sugar is dissolved.
  3. Lock the lid in place. Cook at high pressure for 10 minutes. Make sure the valve is set to the sealing position.
  4. When the cooking time ends, do a quick pressure release. Add the cornstarch and water mixture and stir until smooth.
  5. Select sauté, add the broccoli and stir a bit. Close the IP and let the broccoli cook for 5 minutes on sauté.

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