As a family, we all really enjoyed this quick Instant Pot dish. The only complaint I had to this was that the broccoli was too hard for my liking. I think it needed way more than 5-10 minutes to cook and soften. Personally, it probably needed closer to 20 minutes for my liking. Other than that, we really, really enjoyed this.
2 tsp olive oil
1 1/2 pounds of flank steak, sliced very thin against the
grain
1/2 cup diced shallots (I used sweet onion)
2 cloves of garlic, minced
1 tsp freshly grated ginger
2/3 cup beef stock
1/3 cup of coconut aminos (or sub low sodium soy sauce)
2 T plus 1 tsp honey
3 1/2 cups of broccoli florets
1/2 T arrowroot or your favorite thickener/flour
(I used cornstarch)
1/4 tsp salt
crushed red pepper
Whisk coconut aminos, chicken stock, honey and fresh
ginger together. Set aside.
Set Instant Pot to Saute. When it's hot, add olive oil
and shallots and sauté until they begin to soften and become fragrant. Add in
garlic and cook an additional minute.
Pour stock mixture into the Instant Pot and add in sliced flank
steak. Cover and lock your Instant Pot and set to manual/pressure cook for 12
minutes. When cook time is up, allow to naturally release for 5 minutes before
finishing with a quick release.
Carefully take off the lid and remove 1 cup of the
cooking liquid and make a slurry by whisking in 1/2 T of arrowroot starch. Mix
until well combined and then return to pot. Set Instant Pot to sauté and stir until the
sauce begins to thicken. Stir in salt. Turn pot to keep warm.
Add in chopped broccoli florets and stir everything
together. Place lid on IP and give the broccoli 5-10 minutes to steam from the
heat of the pot.
When broccoli is to desired tenderness, garnish with some
scallions, crushed red pepper, and additional grated ginger if desired.
Serve over rice, quinoa, or cauliflower rice.
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