2 pounds of meat (chuck roast, rump roast or flank steak), cut into thin strips
2 tablespoons refined coconut oil
1 medium onion, diced
1 cup beef broth (I used chicken broth since I didn’t have beef)
2 tablespoons garlic
½ cup soy sauce (I prefer a low sodium soy sauce)
2 tablespoons brown sugar
1 bag frozen broccoli (I used one pound of fresh broccoli)
1 teaspoon ground ginger
2 tablespoons starch
Serve with white rice (I used Brown Rice)
Start by slicing the meat against the grain in thin slices. Dice the onion and cut the fresh broccoli. You want all of these things done before you get started.
In a medium bowl, combine the soy sauce, brown sugar, beef broth, garlic and ginger. I hardly ever use ginger so I used the powdered ginger spice instead of the fresh. Don’t add the starch until the very end.
Add this liquid mixture to the meat strips.
Add about 3 tablespoons of oil to your pressure cooker and saute the onions until they are translucent in color.
Add the meat combined with the liquid marinade to the pressure cooker and set it on manual high pressure for 10 minutes. The quick release the pressure value.
Carefully remove about a ⅓ cup of the hot juices and add 2 tablespoons of cornstarch. Use a fork or a whisk to make sure the cornstarch is well combined. Add the mixture back into the pressure cooker and stir. You will notice the liquid begin to thicken as it sits.
Place the pound of broccoli in the microwave on high for about 5 minutes with 1 cup of water. This will steam it to the perfect consistency. Works for both frozen and fresh broccoli. I steamed my broccoli on the stove top.
Drain the water from the broccoli and mix it in to the beef mixture in your pressure cooker. The beef and broccoli is done and ready to serve over rice!