You can use any cut of meat you like here; we like sirloin, but top round works fine too; just make sure you cut it into very thin slices, less than ⅛ inch thick (sometimes easier to do after putting the meat in the freezer for about 20 minutes before cutting). This dish has everything and it's done in minutes. It takes longer to explain it and to prep the ingredients than it does to actually cook it! (As an aside, whenever using an Instant Pot, we found it extremely helpful, nay necessary, to have all ingredients prepped and ready before beginning to heat the pot -- things move quickly in the Instant Pot world! Phones cannot be answered, conversations cannot be started --- you get the idea.)
Ingredients
2 tablespoons oil to saute the vegetables; you can use canola, vegetable, or olive oil.
1½ pounds meat, thinly sliced
3 cloves garlic, minced
½ teaspoon fresh ginger, grated
2 tablespoons sesame oil
½ teaspoon crushed red pepper flakes (optional)
⅓ cup soy sauce
¼ cup brown sugar
¼ cup honey
1 cup beef broth
2 tablespoons cornstarch
3 cups broccoli florets, cut small
sesame seeds, for garnish (optional)
chopped green onions, for garnish (optional)
2 cups jasmine rice
2 cups water
1 teaspoon kosher salt
1 tablespoon unsalted butter
Instructions
Combine the sesame oil, soy sauce, brown sugar, red pepper flakes if using, honey, and beef broth in a medium bowl.
Remove 2 tablespoons of the mixture to a separate dish to use later and add the cornstarch to this; mix this well to form a slurry.
Set your Instant Pot to "saute." When the pot is hot, add a bit of regular oil (not sesame) to the pot. Toss in the garlic and ginger.
Saute for 1 - 2 minutes.
Turn the pot off. Add the sauce mixture to the pot (not the slurry), along with your thinly sliced meat. Stir gently.
Place your tall trivet that comes with the Instant Pot over the meat. Add the pot you will be using to cook the rice in --- if your IP doesn't come with an insert, use any stainless steel bowl that fits.
Add the rice and water to the inserted bowl. Add salt and stir, making sure the rice is submerged.
Place the butter on top of the rice.
Close your lid. Hit the "pressure" function and when it comes up, set the timer for 10 minutes.
When the timer goes off, use the quick release and then let it stand for 5 minutes before removing the lid and carefully removing the rice pot.
Toss in the chopped broccoli.
Add the cornstarch slurry and stir until thickened, about 2 - 4 minutes.
Serve over rice. Sprinkle with sesame seeds and green onions if desired.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2020/01/18/instant-pot-follow-up-part-2/