Beef with Broccoli

Name: Beef with Broccoli
Prep time: 10 min
Total time: 40 min
Yield: Makes: 4 servings
Cuisine: Mongolia
Ingredients: 2 teaspoons cornstarch mixed with 2 tablespoons water to make a slurry (optional); 1 tablespoon sesame oil; 1 teaspoon chili paste (optional); ¼ teaspoon granulated sugar; 1 tablespoon Chinese cooking wine; 1 pound (450 g) flank steak, sirloin or top round beef, cut into 1/8-inch-thick (3-mm) slices; 1 tablespoon minced garlic (3 medium cloves); Toasted sesame seeds, to garnish; ¼ teaspoon fine sea salt; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 2 to 3 tablespoons brown sugar; ¼ cup (60 ml) plus 2 tablespoons low-sodium chicken stock; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 2 tablespoons vegetable oil, plus more as needed; 2 cups (360 g) broccoli florets; 1 tablespoon grated fresh ginger

Preparation info

Makes:
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

The Mongolian beef or beef and broccoli served at Chinese restaurants in the U.S. tends to be too sweet for my taste. I’ve developed a more authentic version, easy on the sugar, and very tasty. As with many traditional Asian dishes, the meat is minimal, but feel free to increase the amount of beef (or sugar for that matter!).

Ingredients

1 pound (450 g) flank steak, sirloin or top round beef, cut into 1/8-inch-thick (3-mm) slices

Asia
Mongolia
Main course

Method

Toss the beef with the marinade: soy sauce, sesame oil, cooking wine, cornstarch, salt and sugar. Set aside (you can do this ahead and refrigerate for several hours).
Make the sauce. Whisk together the soy sauce, vinegar, sesame oil, chili paste (if using), brown sugar and stock in a separate bowl.
Select SAUTÉ and set to HIGH/MORE. Add