Instant Pot Beef And Broccoli Recipe (2024)

FAQs

What sauce is beef and broccoli made of? ›

Sauces and oils: This beef and broccoli recipe calls for oyster sauce, sesame oil, and soy sauce. Sherry: Cooking sherry adds a sweet, nutty flavor to the beef and broccoli. Sugar: White sugar lends a hint of sweetness. Cornstarch: A teaspoon of cornstarch thickens the sauce.

The Secret to Super Tender Beef

But skip the pre-cut stew beef. Oftentimes, stew beef is cut into irregularly shaped pieces and can have a lot of tough gristle that will never get tender. Picking up a piece of boneless beef chuck instead means that you can easily trim off all the unwanted parts first.

Bring up to full pressure over medium-high heat, and cook for 20 minutes. Carefully release pressure according to the manufacturer's instructions. Check to make sure meat is fork tender. Let the meat rest for 15 minutes.

Chuck roast, brisket and short ribs are the best cut because they contain a lot of connective tissue. During both slow & pressure cooking, that connective tissue breaks down and turns into gelatin giving the beef a rich, meaty flavour and a tender, juicy texture.

Oyster sauce is commonly used in Chinese food and adds a savory, salty, umami flavor. Both can be found in most grocery stores. If you like, you can add grated or minced ginger or garlic. Serve your homemade brown sauce with a beef, chicken, or pork stir-fry or chow mein dish.

The sauce is a combination of beef stock, light and dark soy sauce, Chinese rice wine (you can swap for sherry if you haven't got rice wine), sesame oil, sugar, white pepper and black pepper. Fry up slices of very thinly sliced flank/skirt steak. Remove from the pan, then fry up plenty of tenderstem broccoli.

Taste: For overall taste, the pressure cooker was the hands-down winner. Beef, carrots, and potatoes all retained their rich flavors. After 8 hours in the slow cooker, they emerged bland and seemed to need salt.

Unfortunately, once you overcook a piece of meat in the pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat.

While you may cover meat almost completely for a conventional braise, use just enough liquid for the cooker to reach pressure – during pressure cooking the meat will release it's own juice and braise in that flavorful liquid, instead.

Summary. So, to recap, you don't need to pre-brown vegetables or meats. You just place it all in the pressure cooker and if you don't like the look when it's cooked , you can do a bit of browning afterward. f you're using a recipe and it says to pre-brown, ask yourself in what way is it helping further the flavor.

How do you keep meat moist in a pressure cooker? ›

The tightly sealed cooker creates a high-pressure environment that quickly and efficiently steams whatever is inside of it at an extra-high heat. This technique also forces moisture into the food quickly.

Pressure cooking, like slow cooking, will tenderize tough cuts of meat like beef brisket, beef chuck, pork shoulder and lots of other cheaper, tougher cuts. Pressure cooking (or slow cooking) is not the best approach for cooking expensive, tender steaks or rib roasts.

Steam penetrates food easily under pressure. So connective tissues in cubes of beef for soups or stews soften in 15 minutes or less, and a pot roast will be medium-rare in 30 minutes.

Diced Meat

Season your meat as you normally would. Heat a little oil using the Sauté function and sear the meat. Add 1 1/2 cups of liquid (water, stock, etc.). Cook for 20 minutes (per pound of meat) at high pressure for large chunks and 15 minutes (per pound of meat) for small chunks.

Beef and Broccoli has easily become one of the dishes in the weekly rotation! It's really a simple combination of the tender marinated flank steak, crisp broccoli, aromatics, and savory umami rich sauce that really brings it all together!

👩🏽‍🍳 How to make your Broccoli Sauce

Boil for 4-5 minutes until just soft. Tip the broccoli into a blender or food processor and add the walnuts, lemon juice, garlic and olive oil. Blitz for a minute or two until completely smooth, then add water until the broccoli sauce has a thick pouring consistency.

Traditionally, oysters are slowly simmered in water until the liquid caramelizes into a viscous, dark black-brown sauce. But to speed up the process, some commercialized versions are instead made with oyster extracts, plus salt, sugar, corn starch and caramel coloring.