If you’re craving takeout but want something easy and budget-friendly, this Chinese beef and broccoli recipe is a must-try. It’s quick, flavorful, and comes together beautifully in the Instant Pot!
Want more dishes with beef and broccoli? Then you’ll definitely want to make these my Spicy Korean Beef Noodles, Chicken and Broccoli Stir Fry, and 20 Minute Beijing Beef.
Why This Recipe Works
It’s packed with flavor, fast. Using the Instant Pot, we get savory, tender beef infused with that classic beef and broccoli sauce in just a fraction of the time it takes on the stove or in a slow cooker!
It’s a full dinner in one pot. I love how everything cooks together in the Instant Pot, leaving me with minimal dishes to clean and dinner ready in under 30 minutes!
It tastes better than takeout. This easy beef and broccoli recipe uses simple pantry ingredients to create rich, complex flavors that rival your favorite Chinese takeout. The savory-sweet sauce is truly the best beef and broccoli combo I’ve tried at home.
Ingredients
- Stir-fry steak: Thinly sliced beef cooks quickly and stays tender under pressure. Flank steak, sirloin, or even chuck roast (sliced thin) are good options.
- Beef broth: Adds depth to the sauce. You can sub with vegetable broth or water plus a bouillon cube in a pinch.
- Low sodium soy sauce: Key for the salty umami flavor without overdoing it. Regular soy sauce works too, just reduce the quantity slightly or balance with water.
- Brown sugar: Provides that sweet element that balances the savory flavors. Feel free to use honey or coconut sugar if needed.
- Sesame oil: Adds an unmistakable nutty aroma. A little goes a long way, but you can leave it out if you don’t have any.
- Garlic: Essential for building flavor in the beef and broccoli sauce. Fresh is best, but jarred minced garlic will do.
- Crushed red pepper flakes: Totally optional, but they add a subtle kick if you like a little heat.
- Frozen broccoli florets: I used frozen broccoli since it is so convenient and perfect for weeknights. If you prefer fresh broccoli, steam it separately and stir it in at the end to keep it crisp-tender.
- Corn starch + cold water: This slurry thickens the beef broccoli sauce to a glossy, takeout-style finish.
Here’s How to Make It
- Combine Meat & Sauce Ingredients: In your pot, combine meat, beef broth, soy sauce, brown sugar, sesame oil, garlic, and red pepper flakes and give it a good stir.
- Seal: Place the lid on the pot and slide into the lock position. Turn the vent knob to the SEALED position.
- Pressure Cook: Set to PRESSURE COOK or MANUAL for 8 minutes. (remember that it will take a few minutes for the pot to pressurize before it starts counting down)
- Vent: When the cook time is up, turn knob to the VENTING position. Once float valve drops down, remove the lid.
- Add Cornstarch Slurry: Set the pot to the SOUP setting. In a small bowl stir together cold water and corn starch. When liquid comes to a boil in the pot, stir in corn starch slurry. Turn the pot off (hit CANCEL or unplug it) and allow the sauce to thicken for 2-3 minutes.
- Add Veggies & Enjoy: Stir in broccoli florets until heated through, 3-5 minutes. Serve over rice or noodles.
Expert Tips
- Slice the beef thin and even. Uniform pieces cook more evenly in the Instant Pot and result in that melt-in-your-mouth texture. I like to partially freeze the beef for 20 minutes to make slicing easier.
- Don’t skip the slurry! The corn starch and water mixture is what gives you that glossy, restaurant-style beef and broccoli sauce. Stir it in once the liquid is boiling so it thickens properly.
- Always add liquid to your Instant Pot. The Instant Pot builds pressure using steam, and you need liquid in every recipe to make that happen. Without it, the recipe won’t cook properly and you could trigger a burn warning.
- Don’t forget about pressure build and release time! Even though this is a fast recipe, remember to factor in the extra minutes it takes for pressure to build and release. Reading the full instructions helps avoid surprises at dinner time.
- Be cautious around steam. When releasing pressure, especially manually, stand back and use a long utensil to turn the valve. The steam is extremely hot and can cause burns if you’re too close.
Frequently Asked Questions
I recommend thin-sliced sirloin or flank steak for the best beef and broccoli results. Just make sure it’s cut against the grain for tenderness.
Yes! If you don’t have an Instant Pot or other pressure cooker, you can opt to make my slow cooker beef and broccoli instead.
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to loosen the sauce if needed.
More One Pan Recipes to Try
- One Pot Curry Chicken and Rice
- One Pan Maple Glazed Pork Chops
- Instant Pot Honey Teriyaki Chicken
- One Pot Cashew Chicken Ramen
- Instant Pot Chicken Tikka Masala
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Instant Pot Broccoli Beef
Ingredients
- 1 ½-2 pounds thin-sliced stir-fry steak - cut into 2-inch pieces
- 2 cups beef broth
- 1 ⅓ cups low sodium soy sauce
- ⅔ cup brown sugar
- 2 tablespoons sesame oil
- 1-2 tablespoons minced garlic
- ½ teaspoon crushed red pepper flakes - optional
- 4-6 cups frozen broccoli florets - see note for fresh broccoli
- 4-5 tablespoons corn starch + 1/3 cup cold water
Instructions
- In your pot, combine meat, beef broth, soy sauce, brown sugar, sesame oil, garlic, and red pepper flakes and give it a good stir.
- Place the lid on the pot and slide into the lock position. Turn the vent knob to the SEALED position.
- Set to PRESSURE COOK or MANUAL for 8 minutes. (remember that it will take a few minutes for the pot to pressurize before it starts counting down)
- When the cook time is up, turn knob to the VENTING position. Once float valve drops down, remove the lid.
- Set the pot to the SOUP setting. In a small bowl stir together cold water and corn starch. When liquid comes to a boil in the pot, stir in corn starch slurry. Turn the pot off (hit CANCEL or unplug it) and allow the sauce to thicken for 2-3 minutes.
- Stir in broccoli florets until heated through, 3-5 minutes. Serve over rice or noodles.
Does the beef turn out tender? Or chewy?
Depends on how you cook it! If you follow the recipe as is, you will end up with tender beef 🙂
Thank you! I rarely cook with beef, especially in the instant pot. I’m excited to make this!
I hope it turns out well and that you enjoy it! 🙂
I am very new at using a pressure cooker, but this turned out amazingly!
Do you put the frozen broccoli into the pot at the end or is it already supposed to be heated up?
You put it in at the end, still frozen. See video attached to this post for addition/visual help 🙂
8 mins on high or low
High 🙂
I use beef stew meat all the time, yes pressure cook it like you do with the beef tips, falls apart when the meat is cooked. I also just cook my rice in the rice cooker and add the broccoli in the basket at the top (comes out more steamed and crisper if you like the crunch/firmer broccoli)