- 2 lb. boneless chuck roast, cut into thin strips
- 3 Tbsp. canola oil
- 1 c. beef or vegetable broth
- 1 onion, diced
- 1/2 c. soy sauce
- 1/3 c. brown sugar
- 1 Tbsp. sesame oil
- 3 tsp. minced garlic
- 2 Tbsp. corn starch mixed with 2 Tbsp. cold water (optional for thickening)
- 16 oz. frozen broccoli florets, steamed
Heat canola oil in skillet (or on saute setting on Instant Pot) and add beef strips. Brown meat for a few minutes on each side and then remove meat and set aside (discard any excess oil from Instant Pot). In a separate bowl, combine broth, diced onion, soy sauce, brown sugar, sesame oil and minced garlic and mix well. Pour sauce into Crock-Pot or Instant Pot and add meat back in. Cook on LOW in Crock-Pot for 4-6 hours OR in Instant Pot on High Pressure for 10 minutes (quick release or allow natural release if you have time). Once finished cooking, add corn starch/water mixture to Pot and stir well until sauce thickens. Then stir in steamed broccoli and serve over rice or noodles.
