INSTANT POT BEEF AND BROCCOLI

INGREDIENTS

• 1 1/4 lbs boneless beef chuck roast or flank steak sliced thinly across the grain
• 1/8 teaspoon sea salt and 1/4 teaspoon black pepper or to taste
• 1/2 teaspoon sesame oil
• 3 1/2 cups broccoli florets
• 1 tsp xantham gum OR arrowroot starch to thicken the sauce (leave out if desired)
• 1 tablespoon cold water

FOR THE SAUCE

• 2 cloves garlic minced
• 1/2 teaspoon fresh minced or grated ginger
• 1/4 cup low sodium soy sauce use coconut aminos for paleo or keto
• 1/2 cup beef broth
• 1-2 teaspoons erythritol or monk fruit sweetener (if not low carb you can add brown sugar)
• 1 teaspoon sesame oil
• 1/4 - 1/2 teaspoon red pepper chili flake or Sriracha optional

Instructions

FOR THE INSTANT POT VERSION:

1. Season beef with salt, pepper and 1/2 teaspoon sesame oil. Add 1-2 tablespoons of olive oil to the Instant Pot and press the SAUTE button. Once the Instant Pot is hot, sear the beef for 1-2 minutes until brown (cook in batches as needed).
2. In a medium bowl, whisk together all the ingredients for the sauce. Pour over beef.
3. PRESS Cancel, then press MANUAL or PRESSURE COOK on HIGH. Set to 4 minutes and cover with lid. Turn heating valve to SEAL.
4. Meanwhile, place broccoli in a microwave-safe bowl with 1/4 cup water. Microwave 2 – 3 minutes until broccoli is tender. (skip this step if you prefer and cook directly in the Instant Pot).
5. Quick release the pressure of the Instant Pot after the beef is cooked and there is a beeping to tell you it's done.
6. Carefully open the lid. To thicken the sauce, in a small bowl, whisk together xanthum or arrowroot starch with 1 tablespoon cold water. Whisk into the Instant Pot. Press SAUTE.  (You can also transfer the beef to a bowl first if you prefer before whisking in the thickening slurry). Add the broccoli and cook until sauce has thickened and broccoli is hot.
7. Adjust seasonings and serve hot with your favorite sides - cauliflower rice or zoodles

FOR THE SLOW COOKER VERSION:

1. Season beef with salt, black pepper and 1/2 teaspoon sesame oil.
2. Combine all the ingredients for the sauce in the insert of a 5-6 quart slow cooker. Add the beef and toss to coat.
3. Cover and cook on HIGH for 45 minutes - 2 hours or LOW for 1.5 -3 hours (every slow cooker cooks at a different heating level - be sure to check times according to your slow cooker).
4. Meanwhile, place broccoli in a microwave-safe bowl with 1/4 cup water. Microwave 2 – 3 minutes until broccoli is tender (skip this step if you prefer and cook directly in the slow cooker).
5. Once the beef is done (or about 30 minute before serving) and if you prefer a thicker sauce, in a small bowl, whisk together xanthum or arrowroot starch with 1 tablespoon cold water. Whisk into the Slow Cooker (You can also transfer the beef to a bowl first if you prefer before whisking in the thickening slurry). Add the broccoli and cover and allow to cook on HIGH until sauce has thickened and or broccoli is tender (about 10-15 minutes).
6. Adjust seasonings and serve hot with your favorite sides - cauliflower rice or zoodles.

This article and recipe adapted from this site