1tablespoon(15ml)chili oillike Lee Kum Chiu Chow Chili Oil
1tablespoon(15ml)hoisin sauce
1tablespoon(7g)gingerfreshly grated
1clovegarlicminced
1teaspoon(5ml)mirinor other rice wine
For the rest of the dish
1pound(454g)beefcubed
3cups(264g)broccoli cut into florets
1tablespoon(15ml)cooking oil
1/2 cup(118ml)beef broth
1/2tablespoon(4g)cornstarch
2-3cups(316g)cooked rice
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Instructions
Mix the sauce ingredients together in a small bowl.
Put the beef in a bowl and add just 1 tablespoon of the sauce to the beef. Stir to coat. Set aside the remaining sauce.
Turn on saute mode on your Instant Pot. Add the cooking oil. When hot, add the broccoli and saute, stirring occasionally, for about 5 minutes. Remove the broccoli from the pot. Cancel saute mode.
Add the beef and the beef broth to the Instant Pot. Lock the lid and turn the vent to sealing. Press the Pressure Cook button and set the time to 4 minutes.
When the time is up, manually release the pressure and remove the lid.
Add the corn starch to the sauce that you set aside. Stir until smooth.
Press saute mode again and add the broccoli back to the pot.
Pour the sauce over the beef and broccoli. Stir well and allow the sauce to thicken for about 3 minutes. Turn off the Instant Pot. Serve over rice, if desired.
Notes
I don't use the pressure cook function to cook the broccoli in this recipe because it just cooks too quickly. Even setting the Instant Pot to zero minutes (yes, this is possible!) is too much and will leave the broccoli mushy and overcooked.
You can cook the beef from frozen, if you want. Just set the cook time to 5 minutes, instead of 4.
If you have leftovers, you can store them in the refrigerator for a day or two. The broccoli really loses it's luster after that and will be less appealing to eat.