Instructions

• Prep: mince 3 cloves garlic; grate 1 tablespoon fresh ginger; slice 12 ounces (340 g) beef into strips or cubes; steam 12 ounces (340 g) broccoli until crisp-tender and set aside; mix 1 tablespoon cornstarch with 1 tablespoon water to make the slurry; have cooked rice ready.
• Turn the Instant Pot to SAUTE. Add 1 tablespoon vegetable oil and heat until shimmering.
• Add the minced garlic and grated ginger and sauté about 30 seconds, until fragrant.
• Add the beef and brown on all sides, stirring occasionally (about 3–4 minutes).
• Deglaze the pot with 1/4 cup (60 ml) water, scraping the bottom with a wooden spoon to loosen any browned bits.
• Add 1/4 cup (60 ml) low-sodium soy sauce, 1 teaspoon brown sugar (or honey), 1 teaspoon toasted sesame oil, and 3/4 cup (180 ml) water or beef stock. Stir to combine, then cancel the SAUTE setting.
• Secure the lid and set the vent to SEALING. Select PRESSURE COOK/MANUAL on high pressure and set the time for 8 minutes. (The Instant Pot will take several minutes to come to pressure.)
• When the cooking program ends, perform a quick release: carefully turn the vent to VENTING to release the steam, then remove the lid once the float valve drops.
• Select SAUTE. Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and cook, stirring, until the sauce thickens, about 1–2 minutes.
• Turn off the Instant Pot and stir in the steamed broccoli until heated through.
• Serve the beef and broccoli hot over cooked rice and garnish with 1 teaspoon sesame seeds, if desired.