This Beef & Broccoli was a huge hit with the family and tasted even better than takeout. Tender and flavorful beef with perfectly cooked broccoli, it is to die for. You can make this delicious dish on the stovetop or Instant Pot too!
The key to the amazing flavor in this dish is the marinade, it just takes it to a whole new level. I really think one of the most important ingredients is the fish sauce. It brings the depth flavor that all traditional Asian dishes have. Red Boat is my favorite brand, it is Whole30 compliant and tastes incredible.
Another trick to keeping the meat tender is to slice it into super thin strips. I used flank steak but you could also use skirt steak, they are equally delicious. Now there are a couple of different ways you can cook the broccoli. You can steam it, throw it straight in the pan or do what I did and par boil it. This just means that you boil it for just a minute to cook it a little before you add it to the skillet with the beef. I prefer it this way because it cooks the broccoli but it still has a little crunch to it.
Recipe Notes:
*The Instant Pot version requires more liquid than the skillet version. This is so the beef will cook properly without getting a burn notice on your IP
* I do not add any salt to this recipe because the fish sauce adds enough saltiness for us, but feel free to add some at the end if needed
*If you are not doing a Whole30, feel free to use Tamari (gluten free soy sauce) instead of coconut aminos. Just be aware that this will also increase the sodium
*To thicken the sauce, the recipe calls for tapioca starch. Arrowroot is also acceptable and Whole30 compliant. Cornstarch will work too, but is not compliant.
Used in this Recipe:
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Beef & Broccoli
Ingredients
Marinade
- 1/2 cup Coconut Aminos
- 2 Tbls Fish Sauce I use Red Boat
- 2 Tbls Sesame Oil
- 2 cloves Garlic minced
- 1 Tbls Ginger minced
- 1/4 tsp Crushed Red Pepper Flakes
Beef & Broocoli
- 1 Tbls Avocado Oil or cooking fat of choice
- 1.5 lbs Flank Steak cut into thin strips
- 1 Tbls Tapioca Starch
- 2 cups Broccoli Florets
- 1/4 cup Beef Broth only if using Instant Pot
Instructions
Stove Top
- In a large bowl, combine the coconut aminos, fish sauce, sesame oil, garlic, ginger, and crushed red pepper flakes using a whisk. Then add in the thinly sliced beef. Cover and let marinate for 10-15 minutes
- Heat your cooking oil in a large skillet over medium/high heat
- Add in the beef with marinade and cook for 5-10 minutes (or until just cooked), remove the beef with a slotted spoon and set aside. Bring the remaining liquid to a boil and then reduce to a simmer. In a small bowl, mix 1 Tbls tapioca starch with a Tbls of room temp water and then add into the sauce. Let simmer until thickened slightly
- While the sauce is simmering, boil the broccoli florets for 1-2 minutes, then add into the sauce along with the beef. Stir to combine, add salt and pepper if needed. Top with sesame seeds and pepper flakes (optional)
Instant Pot
- In a large bowl, combine the coconut aminos, fish sauce, sesame oil, garlic, ginger, and crushed red pepper flakes using a whisk. Then add in the thinly sliced beef. Cover and let marinate for 10-15 minutes
- Turn Instant Pot to saute mode and add in the avocado oil in, then add in the beef with marinade and cook for 2-3 minutes. Then add in the beef broth, place the lid on and seal the steam valve. Hit pressure button and set to 10 minutes
- When the timer goes off, do an immediate release of the steam. Add in the broccoli and tapioca slurry (1 Tbls Tapioca mixed with 1 Tbls room temp water) place the lid back on, let it sit in the natural heat for 5-10 minutes until broccoli is tender (stir it ocasionally and check the tenderness of the broccoli. I like mine to have a bit of crunch to it still.
Can I double this recipe in the Instapot? What adjustments would need to be made?