This has the flavors of the traditional Chinese takeout dish, but is a little lighter and comes together quickly and easily with the help of the pressure cooker. I like to serve this over jasmine rice for a balanced meal.
To make this #dinnerdoneby9am I cook the beef and the sauce in the morning, refrigerate all day, then reheat while steaming the broccoli just prior to serving.
Beef and Broccoli
-1 Tbsp canola oil
-1 lb bottom round, sirloin or flank steak, thinly sliced across the grain
-4 c broccoli, cut into bite sized florets
-2 Tbsp cornstarch dissolved in 2 Tbsp water
Marinade
-1 Tbsp soy sauce
-1 Tbsp rice vinegar
-1 tsp sugar
-1 Tbsp cornstarch dissolved in 1 Tbsp water
Sauce
-1 c beef broth
-4 Tbsp sugar or honey
-4 Tbsp soy sauce
-2 Tbsp rice vinegar
-2 Tbsp sesame oil
-1/4 tsp red pepper flakes
In a bowl, stir together marinade ingredients. Add beef, stirring to coat. Let sit for 10 minutes.
Add oil and beef (without the excess marinade) to the pressure cooker, press saute, and start. Cook 3 minutes, stirring constantly, or until beef is no longer pink.
In a bowl, stir together sauce ingredients. Pour into the pressure cooker and stir. Cover, seal and cook on manual at high pressure for 8 minutes. Quick release pressure. Turn pot to saute and and stir the 2 Tbsp of cornstarch mixed with water into the pot with the beef and the sauce. Cook, stirring constantly, for 1 minute.
Place broccoli on top of beef and sauce, without stirring. Cover, seal, and cook on manual at high pressure for 1 minute. Allow pressure to do a natural release. Then open, stir, and serve.
