The instant pot develops rich flavors in a fraction.
Recipe Summary Restaurant Style Beef And Broccoli
This is my go-to recipe when I want Chinese food without having to go out. Very easy and delicious. Substituting chicken for the beef works great too. Serve over rice.Ingredients | Chinese Beef Stew Instant Pot
⅓ cup oyster sauce
2 teaspoons Asian (toasted) sesame oil
⅓ cup sherry
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon cornstarch
¾ pound beef round steak, cut into 1/8-inch thick strips
3 tablespoons vegetable oil, plus more if needed
1 thin slice of fresh ginger root
1 clove garlic, peeled and smashed
1 pound broccoli, cut into florets
Directions
Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.
Info | Chinese Beef Stew Instant Pot
prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
4
Yield:
4 servings
Chinese Beef Stew Instant Pot - Sometimes it would be bubbling away in a clay pot at a chinatown restaurant the instant pot helps tenderize that tough cut of meat in much less time, which is key when you're looking for a comfort food dinner and may not.
