Beef & Broccoli
Beef, Chinese, Pressure Cooker
Ingredients
1 tablespoon extra-virgin olive oil
2 pounds boneless beef stew meat, cubed
1 medium onion, thinly sliced
1 tablespoon garlic powder
2 teaspoons sea salt
½ teaspoon black pepper
⅓ cup coconut aminos
1 teaspoon grated fresh ginger
1 tablespoon agave nectar
1 tablespoon arrowroot powder
2 pounds broccoli florets
Description
I’m a Chinese takeout kind of girl, but most Chinese restaurants use MSG and flavor enhancers in their recipes. Using a pressure cooker to make this classic dish at home is a cinch, and you won’t have to worry about any harmful ingredients! Serve with Veggie Fried Rice for a perfect combo.
Directions
Preheat a pressure cooker using the SAUTÉ function. When the display panel reads HOT, add the oil, meat, onion, garlic powder, salt, and pepper. Sauté until the meat has browned on all sides, about 5 minutes.
Place the lid on the cooker and make sure the pressure knob is in the SEALING position. Using the display panel, press the CANCEL button, then select the MEAT/STEW function, high pressure, and use the +/-buttons until the display reads 35 minutes. If your cooker doesn’t have the MEAT/STEW function, select the MANUAL/PRESSURE COOK function.
Combine the coconut aminos, ginger, and agave in a bowl.
When the cooker beeps to let you know it’s finished, let it naturally come down from pressure until the display reads LO:15. Switch the pressure knob from the SEALING to the VENTING position.
Remove the lid and press the CANCEL button. Select the SAUTÉ function, stir in the arrowroot, coconut aminos sauce, and the broccoli.
Cook for a few minutes to thicken the sauce while the broccoli becomes tender.
Remove the beef and veggies and serve.