Tender flank steak strips go straight into the Instant Pot with a bold, gingery sauce and cook under pressure until fork-tender in a fraction of the usual braising time. Fresh garlic, grated ginger, and a pinch of red pepper flakes build real depth, while a quick cornstarch slurry thickens everything into a glossy, spoon-coating glaze. Bite-sized broccoli florets steam right in that same sauce until bright green and just tender, soaking up all that flavor before you ever plate it. Spoon the whole thing over hot white rice and finish with sesame seeds and green onion for crunch and color. It's a fast, weeknight-friendly dinner that comes together almost entirely hands-off in one pot, and it's a solid pick for a soy free table.
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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.
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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