Marinate Beef: Marinate the beef for 20 minutes with two thirds of the Stir Fry Sauce and corn starch.
Blanch Broccoli: Boil water in a medium pot, add salt and blanch the broccoli for 1 minute. Then, drain the broccoli and set aside.
Prepare Instant Pot: Heat up your pressure cooker (Instant Pot: press Sauté button and click on the adjust button to go to the Sauté More function). Make sure your pot is as hot as it can be when you place the marinated beef into the pot (Instant Pot: wait until the indicator says HOT).
Stir Fry Beef & Broccoli: Add 1 tablespoon of peanut oil into the pot. Make sure the oil is smoking hot. Add the marinated beef into the pot, stir and cook until 80% cooked, then remove and set aside. Add 1 tablespoon of peanut oil into the pot. Add garlic and ginger, then stir for 30 seconds to flavor the oil. Add the broccoli into the pot, stir and cook for roughly 1 minute.Add the beef back into the pot, then add Shaoxing wine, stir and cook. Continue to stir as you add the remaining Stir Fry Sauce to the pot. Stir and mix well, add salt to taste (please taste!).Optional: thicken the sauce with an extra tablespoon of cornstarch mixed with 1 tablespoon of water if desired.
Serve Beef & Broccoli Stir Fry: Serve immediately with rice.
It’s very important to cut the beef as thin as you can on a 20 degree angle against the grain.
Please note: Different soy sauces have different levels of saltiness. I only needed to use 1 tablespoon of regular soy sauce from my old bottle and I had to use 2 tablespoons with the new bottle I just bought. Please taste the stir fry sauce and adjust accordingly before marinating the beef.
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Calories: 280kcal | Carbohydrates: 15g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 2179mg | Potassium: 886mg | Fiber: 4g | Sugar: 5g | Vitamin A: 947IU | Vitamin C: 136mg | Calcium: 99mg | Iron: 3mg