Tender, thin sliced beef and broccoli in a rich sauce that is salty and sweet with just a little heat from the red pepper flakes. Cooking inexpensive beef chuck in the pressure cooker tenderizes the meat, so it’s not tough and chewy like stir fried beef and broccoli can often be.
You can make this Chinese takeout favorite at home in your pressure cooker in less time and for a fraction of the cost of eating out. I’ve made this recipe twice in the last few weeks and it’s quickly becoming a family favorite.
- 1 1/2 lbs. boneless beef chuck roast, well trimmed and sliced into thin strips
- Salt and pepper
- 2 teaspoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 2 tablespoons sesame oil
- 1/8 teaspoon red pepper flakes
- 1 lb. broccoli florets
- 3 tablespoons water
- 3 tablespoons cornstarch
- Toasted sesame seeds for garnish, optional
- Season beef with salt and pepper. Put olive oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned - do not crowd. Transfer meat to a plate when browned.
- When all meat is browned select Saute and add chopped onion to the pot. Saute for 1 to 2 minutes until onion starts to soften. Add garlic and saute for 1 minute more.
- Add beef broth, soy sauce, brown sugar and sesame oil to the pot. Stir until sugar is dissolved.
- Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes. (About 5 minutes to reach pressure.)
- Place broccoli in microwave-safe bowl with 1/4 cup water. Microwave 3 – 4 minutes until broccoli is tender.
- When beep sounds turn pressure cooker off and use quick pressure release. When valve drops carefully remove the lid.
- In a cup combine cornstarch and water; stir until smooth. Add to pressure cooker pot. Stir well to combine. Select browning and stir until sauce comes to a boil and thickens. Add steam broccoli.
- Serve over hot, cooked rice and garnish with sesame seeds.
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