Ingredients:

  • 5 lbs (680g) Flank Steak or Skirt Steak, sliced thinly against the grain
  • 1 Tbsp Soy Sauce (or Tamari for Gluten-Free)
  • 1 tsp Baking Soda
  • 1 tsp Sesame Oil
  • 1 Tbsp Cornstarch (or Potato Starch)
  • 1 Tbsp Vegetable Oil (or other high-heat neutral oil)
  • 2 cloves Garlic, minced
  • 1 inch Ginger, freshly grated (about 1 tsp)
  • 3 cups (about 1 lb / 450g) Broccoli florets, cut into uniform, bite-sized pieces
  • 1/2 cup (120ml) Beef Broth (low sodium preferred)
  • 1/3 cup (80ml) Soy Sauce (low sodium)
  • 3 Tbsp Brown Sugar (packed)
  • 2 Tbsp Oyster Sauce (omit for Vegetarian/Vegan substitution)
  • 1 tsp White Pepper
  • 2 Tbsp Cold Water
  • 1 Tbsp Cornstarch

Instructions:

  1. Prepare the Beef: In a medium bowl, combine the thinly sliced steak with the marinade ingredients (Soy Sauce, Baking Soda, Sesame Oil, 1 Tbsp Cornstarch). Toss well to coat and set aside while prepping the rest of the ingredients.
  2. Mix the Sauce: In a separate small bowl, whisk together all the Sauce ingredients (Broth, Soy Sauce, Brown Sugar, Oyster Sauce, White Pepper). Set aside.
  3. Sauté Aromatics: Set the Instant Pot to the Sauté function (Normal heat setting). Add the Vegetable Oil. Once shimmering, add the minced Garlic and Ginger. Cook for about 30–60 seconds until fragrant.
  4. Sear the Beef (Quickly): Add the marinated beef slices to the pot. Spread them out as much as possible and sear for about 1 minute per side until slightly browned. Press Cancel.
  5. Deglaze and Pressure Cook: Pour the pre-mixed Sauce mixture over the beef. Scrape up any brown bits stuck to the bottom of the pot. Place the broccoli florets gently on top of the liquid and beef mixture. Do not stir them in.
  6. Pressure Cook: Secure the lid, ensure the vent is set to Sealing. Select Manual/Pressure Cook on High Pressure for 1 Minute.
  7. Release Pressure: Once the cooking time is complete, allow a Natural Pressure Release (NPR) for 5 minutes. After 5 minutes, carefully turn the valve to Venting to release any remaining steam (Quick Release/QR).
  8. Thicken the Sauce: Remove the lid. Scoop out the broccoli and set it aside in a warm bowl. Set the Instant Pot back to Sauté (Low setting).
  9. Slurry Time: In the small bowl, whisk the 2 Tbsp Cold Water with the remaining 1 Tbsp Cornstarch until smooth. Whisk this slurry slowly into the simmering sauce in the pot. Cook, stirring constantly, until the sauce thickens beautifully (about 1–2 minutes).
  10. Combine and Serve: Return the beef and broccoli to the pot and toss gently to coat everything evenly in the glossy sauce. Serve immediately.