INGREDIENTS:

•1 1/2 lb Chuck Roast or Flank Steak, (Sliced into Thin Strips)
•1 tbsp Canola Oil
•4 Cloves Garlic, (Minced)
•3/4 cup Beef Broth
•1/2 cup Soy Sauce
•1/3 cup Brown Sugar
•2 tbsp Sesame Oil
•1 lb Broccoli, (Cut into Florets)
•3 tbsp Water
•3 tbsp Cornstarch

DIRECTIONS:

•Put canola oil in the Instant Pot and select “Saute”.
•When the oil is ready, brown the meat in batches.
•Stir in the beef broth, garlic, soy sauce, brown sugar, and sesame oil. Stir until the sugar is dissolved.
•Lock the lid in place. Cook at high pressure for 10 minutes. Make sure the valve is set to the sealing position.
•When the cooking time ends, do a quick pressure release. (Set the valve to the venting position and when the valve drops, carefully remove the lid)
•Add the cornstarch and water mixture and stir until smooth.
•Select “saute”, add the broccoli and stir a bit.
•Close the Instant Pot and let the broccoli cook for 3 minutes (fresh) or 5 minutes (frozen) on saute (no need for pressure cooking).
•Open the lid, serve and enjoy!