Broccoli Beef

I’ve been pretty sick the last couple of days but our kitchen remodel was finished yesterday (Happy Valentine’s Day 2023 to us!) and I’ve been wanting to move back in and use it. For multiple reasons, we haven’t moved back in fully yet, but I did get enough in there to cook dinner tonight.

Definitely a keeper!!!

This is my go-to dish for *Chinese* take out so being able to make a much healthier version at home that also has higher quality ingredients AND tastes even better is a win-win-win!

I was so anxious to eat that I forgot to take a picture after I poured the sauce over the broccoli and beef.

As the kid says, it has a bit of a kick to it.

TIPS: London broil is basically a different name for flank steak and you can also make this recipe w/ top sirloin if that’s all you can find. You can also sub the avocado oil for EVOO if that’s what ya got on-hand.

Broccoli Beef Recipe

Ingredients

• 1.5 lb flank steak, thinly sliced (see top, right pic) against the grain
• 12 oz broccoli florets
• 3/4 cup beef stock
• 1/2 cup coconut aminos
• 2 Tbsp extra virgin olive oil (EVOO)
• 2 Tbsp sesame oil
• 1 Tbsp arrowroot powder
• 1 Tbsp minced garlic
• 1 Tbsp cold water
• 1/2 tsp ground ginger
• 1/2 tsp onion powder
• 1/8 tsp crushed red pepper
• 1/8 tsp ground black pepper
• 1/8 tsp ground sea salt

Directions

1. Select SAUTÉ – NORMAL on Instant Pot (IP).
2. Once the IP reads HOT, add 2 Tbsp EVOO.
3. Once EVOO is sizzling, sear sliced 1.5 lb beef for 30 secs on each wide side – don’t try to get those skinny sides!) in batches.
4. Transfer browned beef to a plate as you finish searing each batch.
5. Once all beef is transferred to plate, add 1 Tbsp minced garlic to the inner pot and sauté for 30 secs.
6. Add in 3/4 cup stock, 1/2 cup coconut aminos, 2 Tbsp sesame oil, 1/2 tsp ground ginger, 1/2 tsp onion powder, 1/8 tsp crushed red pepper, 1/8 tsp ground black pepper, and 1/8 tsp sea salt.
7. Return beef and juices from plate to the inner pot and give a quick stir, then press CANCEL.
8. Seal lid, then select PRESSURE COOK (or MANUAL) for 10 mins.
9. Once cooking cycle ends, do a quick release.
10. Once pressure pin drops, open lid and add in 12 oz broccoli florets.
11. Seal lid, then select PRESSURE COOK (or MANUAL) for 0 mins. Yes, ZERO – trust me!
12. Once cooking cycle ends, do a quick release, and remove lid.
13. Transfer beef & broccoli to a serving dish, leaving the juices at the bottom of the inner pot. I use either tongs or a slotted spoon for this step.
14. Select SAUTÉ – NORMAL.
15. In a small bowl, whisk together 1 Tbsp cold water and 1 Tbsp arrowroot powder, constantly whisking until sauce thickens to your desired consistency.
16. Pour sauce over beef & broccoli.

Nutrition Facts
Servings: 4
Amount per serving	1.25 cup
Calories	747
% Daily Value*
Total Fat 29g	37%
Saturated Fat 5.3g	27%
Cholesterol 97mg	32%
Sodium 1,125mg	49%
Total Carbohydrate 25.5g	9%
Dietary Fiber 1.5g	5%
Total Sugars 9.8g
Protein 41.8g
Vitamin D 0.5mcg	3%
Calcium 64mg	5%
Iron 3.3mg	18%
Potassium 550mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#Keto #LowCarb #Paleo #Whole30 #InstantPot