Instant Pot Paleo Beef and Broccoli | Cooking With Frost

beef

🥗Healthier: lean beef

💰Cheaper: chicken thighs

Lean beef is lower in fat; chicken thighs are often more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

Lower sodium option for a healthier profile.

Cut the skirt steak into fourths for easier handling.

Slice the skirt steak into thin strips perpendicular to the fibers.

Set the Instant Pot to the sauté feature and heat avocado oil.

Add the skirt steak to the pot in batches to avoid overcrowding and sear until browned.

Prepare the broccoli by cutting it into manageable florets.

Press the garlic cloves using a garlic press.

Add the pressed garlic to the pot while stirring to prevent burning.

Peel and mince the ginger, aiming for about 2-3 tablespoons.

Season the mixture with red pepper flakes, salt, pepper, and onion powder.

Add 2 tablespoons of sesame oil, ½ cup of coconut aminos, and ¾ cup of beef broth to the pot.

Mix everything together and secure the Instant Pot lid, ensuring the valve is closed.

Set the Instant Pot to cook for 10 minutes.

Prepare broccoli in a microwave-safe container with 1 cup of water and microwave for 3 minutes until tender.

After cooking, carefully release the steam from the Instant Pot using a towel to protect from steam.

Open the lid and add 2 teaspoons of arrowroot to the beef mixture to thicken it, whisking until homogeneous.

Add the cooked broccoli to the beef mixture and stir to combine.

Remove the beef and broccoli from the pot with a slotted spoon, leaving the sauce behind.

Cook down the sauce in the Instant Pot until thickened, stirring occasionally.

Plate the beef and broccoli, pouring the thickened sauce over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens