Eosinophilic Esophagitis Friendly Instant Pot Beef and Broccoli
Total time50 min
Prep time15 min
Cook time25 min
4.6(9)
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb flank steak, sliced against the grain into ¼-inch strips
For the sauce
- ⅓ cup low-sodium soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - ¼ cup low-sodium beef broth
- 3 tbsp brown sugar, packed
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, minced
- ¼ tsp red pepper flakes
For the slurry
- 3 tbsp cornstarch
- 3 tbsp cold water
For the broccoli
- 4 cups broccoli florets (about 1 medium head), cut into bite-sized pieces
For serving
- 2 tsp sesame seeds (optional)
- 3 green onions, thinly sliced (optional)
- cooked white rice, for serving
Instructions
- 1
In a small bowl, whisk together the soy sauce, beef broth, brown sugar, sesame oil, grated ginger, minced garlic, and red pepper flakes until the sugar dissolves. Set aside.
- 2
Add the sliced flank steak to the Instant Pot insert and pour the sauce over the top, tossing to coat all the pieces evenly.
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