INGREDIENTS:
• 1 1/2 lb Chuck Roast or Flank Steak, (Sliced into Thin Strips)
• 1 tbsp Canola Oil
• 4 Cloves Garlic, (Minced)
• 3/4 cup Beef Broth
• 1/2 cup Soy Sauce
• 1/3 cup Brown Sugar
• 2 tbsp Sesame Oil
• 1 lb Broccoli, (Cut into Florets)
• 3 tbsp Water
• 3 tbsp Cornstarch
 DIRECTIONS:
• Put canola oil in the Instant Pot and select “Sauteâ€.
• When the oil is ready, brown the meat in batches.
• Stir in the beef broth, garlic, soy sauce, brown sugar, and sesame oil. Stir until the sugar is dissolved.
• Lock the lid in place. Cook at high pressure for 10 minutes. Make sure the valve is set to the sealing position.
• When the cooking time ends, do a quick pressure release. (Set the valve to the venting position and when the valve drops, carefully remove the lid)
• Add the cornstarch and water mixture and stir until smooth.
• Select “sauteâ€, add the broccoli and stir a bit.
• Close the Instant Pot and let the broccoli cook for 3 minutes (fresh) or 5 minutes (frozen) on saute (no need for pressure cooking).
• Open the lid, serve and enjoy!