2lbFlank Steak, sliced against the grain into thin strips
1tablespoonSesame Oil
4clovesGarlic, minced
1/2cupSoy Sauce
1/3cupBeef Broth
3tablespoonsBrown Sugar
1tablespoonRice Vinegar
1tablespoonOyster Sauce
1/2teaspoonGround Ginger
1/4teaspoonRed Pepper Flakes
4cupsBroccoli Florets
2tablespoonsCornstarch
2tablespoonsCold Water
Cooked White Rice, for serving
Sesame Seeds, for garnish
Sliced Green Onions, for garnish
Instructions
Set the Instant Pot to saute mode and add the sesame oil. Once hot, add the garlic and cook for 30 seconds. Add the sliced flank steak and sear for 2 minutes, stirring occasionally. The beef does not need to be fully cooked through at this point.
In a small bowl, whisk together the soy sauce, beef broth, brown sugar, rice vinegar, oyster sauce, ground ginger, and red pepper flakes. Pour the sauce mixture over the beef and stir to coat.
Lock the lid and set the valve to sealing. Pressure cook on high for 12 minutes.
When the cook time is complete, do a quick pressure release by carefully switching the valve to venting. Remove the lid once the pin drops.
In a small bowl, whisk the cornstarch with cold water until smooth. Set the Instant Pot to saute mode, stir in the cornstarch slurry, and let the sauce simmer and thicken for 1 to 2 minutes.
Add the broccoli florets to the pot, stir gently, and place a regular lid on top. Let the broccoli steam for 3 to 4 minutes until tender-crisp and bright green.
Serve the beef and broccoli over cooked white rice, garnished with sesame seeds and sliced green onions.