- 3 lb. boneless beef chuck roast, sliced into thin strips*
- 2 cups beef broth
- ¾ cup soy sauce
- ½ cup brown sugar
- 1 Tbsp. sesame oil
- 3 garlic cloves, minced
- 2 Tbsp. olive oil
- 3 Tbsp. cornstarch
- 3 Tbsp. water
- 5 cups Frozen Oriental Vegetable Mix (or you can mix up your own – we like broccoli, carrots, baby corn, water chestnuts and snow peas)
- Sesame Seeds (optional)
- Cooked White Rice (I cook 4 cups for our big family)
Mix up the beef broth, soy sauce, brown sugar, sesame oil and garlic in a bowl and then pour over the sliced beef. Allow it to marinate for at least 15 minutes.
Turn you Instant Pot on “Saute and add the olive oil. When it reads “Hot”, it’s ready. In batches (3 or 4), saute the beef and lightly brown on each side (about 1 minute per side). Set the meat aside until it’s all cooked, then add it back to the pot.
Pour the marinade over the top. Place the lid on top and set it to “Seal”
Press “Manual” then set the time to 7 minutes.
Once it’s done, quick release the pressure and carefully remove the lid.
In a small bowl, whisk together the corn starch and water. Turn the Instant Pot back to “Saute” and when the sauce begins to boil, add the cornstarch mixture and stir. The liquid will thicken in 1-2 minutes.
Add the vegetables into the pot and stir to coat. Then place the lid back on, and cook on “Saute” for another 5-6 minutes.
Sprinkle with sesame seeds (if desired) and serve over rice.
*I have also used round steak with great results
- Category: Main Dish
- Method: Pressure Cooker
- Cuisine: Chinese
Keywords: beef, oriental, chinese, broccoli, rice, instant pot, pressure cooker, easy, steak, roast, veggies