Instant Pot Beef and Broccoli

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  Olive oil(23g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Beef Sirloin, Top(680g)
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  Soy Sauce, Low Sodium(60g)
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  Oyster sauce(60g)
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  Honey(15g)
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  Vinegar, Rice(15g)
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  Chili garlic sauce(10g)
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  Garlic(10g)
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  Low Sodium Beef Broth(180g)
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  Broccoli Florets, Frozen(454g)
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  Cornstarch(45g)
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  Chopped green onions and toasted sesame seeds (for serving)

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Add the top sirloin steak, breaking it into bite-sized pieces as it cooks. Stir occasionally for 6–8 minutes until browned on all sides and no longer pink in the center.
2. 2While the beef cooks, whisk together the soy sauce, oyster sauce, honey, rice vinegar, chili garlic sauce, fresh garlic, and low sodium beef broth in a medium bowl until combined.
3. 3Pour the sauce mixture into the skillet with the cooked beef, stirring to combine and scraping the bottom of the pan to release any browned bits. Bring to a simmer over medium heat and cook for 2–3 minutes until the flavors meld.
4. 4In a small bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry. While stirring constantly, slowly pour the slurry into the simmering sauce. Cook for 1–2 minutes, stirring often, until the sauce thickens and coats the back of a spoon.
5. 5Add the frozen broccoli florets directly to the skillet and stir until evenly coated. Cook for 3–4 minutes over medium heat until the broccoli is heated through and tender-crisp.
6. 6Divide the beef and broccoli mixture evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.