Instant pot Beef Stir Fry
Instant pot beef stir fry makes it so easy to enjoy a delicious meal even during busy weeknights. Make this meal in minutes for a great dinner idea.
Servings: 6
Cost: $13.81, $2.30 per Servings
Ingredients
- 1 pound Beef sirloin or flank steak), thinly sliced
- 2 tablespoons vegetable oil
- 1 onion sliced
- 1 bell Pepper sliced (any color)
- 2 cloves Garlic (minced)
- 1 cup broccoli florets
- ½ cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon corn starch
- ¼ cup water
- salt and pepper (to taste)
- cooked rice (for serving)
- Sesame seeds and sliced green onions for garnish (optional)
Instructions
- Turn the Instant Pot to 'Sauté' mode and heat 1 tablespoon of vegetable oil.
- Add 1 pound thinly sliced beef sirloin or flank steak to the pot. Season with salt and pepper to taste. Sauté until the beef is browned on all sides. Remove the beef and set aside.
- Add the remaining 1 tablespoon vegetable oil to the pot. Sauté 1 sliced onion, 1 sliced bell pepper, 2 cloves minced garlic, and 1 cup broccoli florets for about 3-4 minutes until slightly softened.
- In a bowl, whisk together ½ cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, and 1 tablespoon corn starch.
- Add the sauce to the Instant Pot with ¼ cup water, stirring to combine.
- Return the beef to the pot. Close the lid and turn the valve to 'Sealing'. Cook on 'Manual' or 'Pressure Cook' high pressure for 5 minutes.
- Once the cooking is complete, do a quick release of the pressure.
- Open the lid and stir the beef and vegetables to combine with the sauce. If the sauce is too thin, you can turn the Instant Pot back to 'Sauté' and simmer for a few minutes to thicken.
- Serve the beef stir fry over cooked rice, garnished with sesame seeds and sliced green onions if desired.
Notes
Beef: Thinly slice the beef against the grain to ensure tenderness.
Don’t overcrowd the pot when browning the beef. Do it in batches if necessary. This step adds flavor to the beef and the dish overall.
Be careful not to overcook the vegetables. The short cooking time under pressure is sufficient for tender crisp veggies. Use a quick release of pressure to stop the cooking process and prevent the vegetables from becoming too soft.
The nutritional information does not include the rice.
Nutrition
Calories: 275kcal | Carbohydrates: 9g | Protein: 16g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1302mg | Potassium: 364mg | Fiber: 1g | Sugar: 4g | Vitamin A: 168IU | Vitamin C: 31mg | Calcium: 37mg | Iron: 2mg
