Instant Pot Asian Beef and Broccoli Stir Fry

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender beef strips and crisp broccoli cooked quickly in an Instant Pot with a savory soy-ginger sauce. This Asian-inspired Instant Pot recipe, ready in about 30 minutes, pairs flank steak, thinly sliced, broccoli florets, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 410 cal/serving

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Ingredients

1 pound flank steak, thinly sliced
4 cups broccoli florets
1/3 cup soy sauce
1/2 cup beef broth
2 tbsp brown sugar
1 tbsp fresh ginger, grated
3 garlic cloves, minced
2 tbsp cornstarch
2 tbsp cold water
2 tbsp vegetable oil
1 tsp sesame oil
2 stalks green onions, sliced
1 tbsp sesame seeds

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Instructions

Step 1: Set Instant Pot to sauté mode and heat 2 tbsp vegetable oil. Add 1 pound thinly sliced flank steak and sear for 2-3 minutes until browned but not fully cooked. Remove and set aside.
Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the pot, sautéing for 30 seconds until fragrant.
Step 3: Pour in 1/3 cup soy sauce, 1/2 cup beef broth, and 2 tbsp brown sugar. Stir to dissolve sugar.
Step 4: Return beef to the pot and close the lid. Cook on high pressure for 5 minutes, then quick release the pressure.
Step 5: Open the lid and add 4 cups broccoli florets. Mix 2 tbsp cornstarch with 2 tbsp cold water and stir into the pot along with 1 tsp sesame oil.
Step 6: Set Instant Pot to sauté mode again and cook for 3-4 minutes, stirring constantly until the sauce thickens and broccoli is tender-crisp.
Step 7: Serve topped with 2 sliced green onions and 1 tbsp sesame seeds over steamed rice if desired.