Ingredients

1 1/2 lbs. boneless beef chuck roast, well trimmed and sliced into thin strips
Salt and pepper
2 teaspoons olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
3/4 cup beef broth
1/2 cup soy sauce*
1/3 cup brown sugar
2 tablespoons sesame oil
1/8 teaspoon red pepper flakes
1/2 teaspoon fresh ginger
3-6 spring onions, 1 inch pieces
1 lb. broccoli florets
3 tablespoons water
3 tablespoons cornstarch
Toasted sesame seeds for garnish, optional

 

Directions

1. Season beef with salt and pepper. Put olive oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned - do not crowd. Transfer meat to a plate when browned.

2. When all meat is browned select Sauté and add chopped onion to the pot. Sauté for 1 to 2 minutes until onion starts to soften. Add garlic and sauté for 1 minute more.

3. Add beef broth, soy sauce, brown sugar, sesame oil, ginger and red pepper flakes to the pot. Stir until sugar is dissolved.

4. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes. (About 5 minutes to reach pressure.)

5. Place broccoli in microwave-safe bowl with 1/4 cup water. Microwave 3 – 4 minutes until broccoli is tender.

6. When beep sounds turn pressure cooker off and use quick pressure release. When valve drops carefully remove the lid.

7. In a cup combine cornstarch and water; stir until smooth. Add to pressure cooker pot. Stir well to combine. Select browning and stir until sauce comes to a boil and thickens. Add spring onions, Add steam broccoli.

8. Serve over hot, cooked rice and garnish with sesame seeds.