1poundflank steak or chuck roastfinely sliced against the grain
1poundbroccoli floretsabout 2⅔ cups
3tablespoonsvegetable oil+ more if needed
1teaspooncrushed chili pepper or paprikaor to taste
½tablespoonarrowroot powderoptional, to thicken the sauce
Turn on the saute program of your Instant Pot and add 3 tablespoons of vegetable oil to the pot. Cook 1 pound of flank steak, finely sliced against the grain, until browned. Avoid over-crowding the pot.
Turn off the saute program and remove the beef to prevent further cooking.Combine ½ tablespoon ginger, 2 cloves of minced garlic, 1 tablespoon onion powder, 1 teaspoon crushed chili pepper, ½ cup beef broth, ¼ cup coconut aminos (or soy sauce), and 2 to 3 tablespoons of fish sauce (depending on your taste).Add to the pot, then re-add the beef, and stir.
Add the lid back to the Instant Pot and lock it in place. Set to manual high pressure for 10 minutes.
Steam or boil 1 lb. of broccoli florets (about 2⅔ cups) for 2 to 3 minutes. The broccoli should be tender, but still slightly crisp.Carefully quick release the pressure when 10 minutes is up. Always take caution and wear an oven mitt or use a dish towel when quick-releasing steam from the Instant Pot.If using, combine ½ tablespoon arrowroot powder with just a little cold water. Add it to the beef mixture and stir. The sauce will start thickening.
Add the broccoli to the pot and stir to mix together completely. Serve with sesame seeds if you like, and enjoy!Serve the beef and broccoli sprinkled with some sesame seeds or more crushed chili pepper or paprika. You can also serve it with some cauliflower rice (link in post).
Instead of chili pepper, you can serve the beef and broccoli with some keto-friendly hot sauce on the side. This is a delicious combination!