I grew up eating “Chinese take-out” almost every Sunday after church. We picked up chow mein with extra rice packed in little white boxes and brought it to my grandparent’s house in Minneapolis. Life in the 1970’s meant it probably wasn’t very authentic Asian food, but it was tradition. And we loved it.
Living in the country as we do, take-out isn’t much of an option. This cooks so fast that it may as well be take-out! And I get to control the quality of ingredients. First off, I always have brown rice already cooked and in the freezer. It’s a matter of heating it up – 3 minutes in the micro is all it takes. But if you don’t happen to be as obsessive as I am, no worries. Start cooking rice before even beginning the beef dish.
Slice the beef thinly – I used sirloin – and season with kosher salt and pepper. Brown in the pressure cooker in small batches. If the meat gets too crowded, it won’t brown as nicely. You want a deep, carmel-ly brown colour on all of the meat. Remove each batch of beef to a bowl.
While the meat is browning, chop the red onion and garlic. Brown the onion and garlic in the pressure cooker until tender, tossing in the pepper flakes for the final minute.
Stir together the beef broth, red wine, gluten free tamari sauce, and brown sugar in a separate bowl.
Return all the meat, along with the juices that have accumulated, to the pressure cooker with the onions and garlic. Pour in the broth blend, seal it up, and set for 12 minutes on high pressure. This is a perfect time to cut up the broccoli and carrots. 🙂
After the 12 minutes, release the pressure – use the exhaust fan to keep humidity from building up in your house. Add the broccoli and carrots, and cook on high for 1 minute. Just one minute!
Combine the cornstarch and cold water, then add to the pressure cooker as soon as you remove the lid. You probably won’t have to turn on the browning feature to get the corn starch to thicken.
Serve over brown rice. We topped it with Thai Lime & Chili Cashews from Fleet Farm. They add a little crunch, and a sneaky heat that will thrill your taste buds.
PrintPressure Cooker Asian Beef & Broccoli
Ingredients
- 2 pounds sirloin beef
- 1 cup beef broth
- 1/3 cup gluten free tamari sauce
- 1/4 cup red wine
- 1/4 cup brown sugar
- 4 cloves garlic, crushed
- 1 large red onion
- 1/2 tsp chili pepper flakes
- 1 bag broccoli florets
- 1/2 bag baby carrots
- 2 Tbsp corn starch
- 2 Tbsp cold water
- Cooked brown rice
Instructions
- Thinly slice the sirloin, season with salt and pepper, and brown in small batches in the pressure cooker, removing each batch to a bowl
- When the beef is browned, cook the red onion, garlic, and pepper flakes for a couple minutes, then return the beef to the pressure cooker
- Stir together the broth, wine, tamari, and brown sugar, and pour over the beef
- Cover, and cook on high pressure for 12 minutes
- Release the pressure and add the broccoli and carrots, then cook for one additional minute
- Release the pressure again, and immediately add the cornstarch, which has been whisked together with the cold water
- Serve over brown rice
