Obviously I’m still loving our Instant Pot. It’s becoming an every day thing and our favorite appliance. We’re learning what works and doesn’t too – very slowly. Tonight we tried one of our favorite order-out Chinese food dinners – beef and broccoli. This was delicious and SO tender. Not chewy like some take-out can be. We followed the recipe on Adventures of a Nurse, but next time will need to make a few modifications.
Here are the ingredients that we used:
- 1 small onion chopped
- 1 clove of garlic chopped (it’s all we had – the recipe called for 3)
- 1 1/2 pounds thinly sliced steak (we used a sirloin from Aldi that said it was good for fajitas)
- 3 tbs sesame oil
- 3 tbs olive oil
- 1/3 cup soy sauce
- 3/4 cup beef broth
- 1/3 cup brown sugar
- 2 bags frozen broccoli (about 6 cups – we use the Aldi brand)
- 1 tbs cornstarch
Brown the beef in the oils using the “saute” mode on the IP. Add in onions and garlic and continue to saute until onions are tender. Add in beef broth, soy sauce and brown sugar. Stir until sugar is dissolved. Cook for 10 minutes manual, NR. Mix 2 tbs water with 1 tbs cornstarch and add that to the mixture.
Steam the broccoli and add it to the mixture. Serve over rice.
Our mixture had too much liquid and didn’t thicken – so next time we might add half the beef broth mentioned (we’re finding that in general with out IP). It was also a little bland for my grandson, so we added more soy sauce to his. And big win – unlike most Chinese food, I WAS NOT hungry an hour after eating!
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