Comments on: Instant Pot Chinese Beef and Broccoli

By: Brenda Melendez

Brenda Melendez — Wed, 18 Aug 2021 04:28:07 +0000

In reply to Yolly. I'm glad you like the sauce. The flavor combination of the two different types of sauces and the spices add a nice flavor to the broccoli and beef. Thanks for commenting.

By: Yolly

Yolly — Tue, 17 Aug 2021 17:03:37 +0000

Love how the sauce tastes! Great recipe. Thanks.

By: Brenda Melendez

Brenda Melendez — Thu, 08 Jul 2021 23:40:33 +0000

In reply to Mia. That's great you want to try this recipe. Thanks for commenting.

By: Mia

Mia — Thu, 08 Jul 2021 12:44:37 +0000

I am looking for tasty rice recipes and this one’s worth a try!

By: Miz Helen

Miz Helen — Wed, 27 Feb 2019 03:25:05 +0000

We will love this Instant Pot Meal! Hope you are having a great week and thanks so much for sharing your post with us at Full Plate Thursday.
Miz Helen

By: Jan

Jan — Sun, 24 Feb 2019 14:42:38 +0000

Oh that looks delicious! Thanks for sharing at The Mark and Jan Show #LetsParty!

By: Helen at the Lazy Gastronome

Helen at the Lazy Gastronome — Wed, 20 Feb 2019 13:49:46 +0000

Looks totally amazing! Thanks for sharing at the What’s for Dinner Party – hope your week is fantastic!

By: Jenny

Jenny — Mon, 18 Feb 2019 13:02:30 +0000

This looks scrumptious and so easy to make for dinner. Thanks for sharing at Merry Monday

By: Rena

Rena — Fri, 15 Feb 2019 10:36:33 +0000

I love thos recipe but flank steak isn’t entirely too expensive. You can also use cheaper cutaneous of beef. I sometimes use chuck roast or any on sale. Remember to let natural release when you use this. The meat is so tender every time.

By: Robin glover

Robin glover — Thu, 14 Feb 2019 21:26:22 +0000

I’ve always heard not to quick release on any meat as it can cause it to be dry?

By: Corinne Schmitt

Corinne Schmitt — Thu, 14 Feb 2019 18:18:58 +0000

In reply to John Geuzendam. There won't be enough liquid in the pot after the beef cooks, plus you'll be waiting on rice to cook while your beef and broccoli gets cold. I recommend cooking the rice separately and beforehand. If you really want the flavor of the sauce mixed in with the rice, you can add the pre-cooked rice when you add the broccoli.

By: Corinne Schmitt

Corinne Schmitt — Thu, 14 Feb 2019 18:15:47 +0000

In reply to LouAnn. Hi LouAnn! Wow! That was fast! The recipe had only been live for an hour when you commented. Did you follow the measurements exactly? If your flank steak was larger than a pound, you'll want to increase the other ingredients equally. If you did use the exact measurements, you can add 1/2 cup of water or beef broth before cooking in the future. You'll just need to use more of the cornstarch slurry after to thicken it up.

By: LouAnn

LouAnn — Thu, 14 Feb 2019 17:33:22 +0000

Hi Corinne,
I tried the recipe and it had a great taste, however my flank steak was still tough! I cut it in half and cut across the grain as suggested. When I opened the pot some pieces of meat appeared to be hard and not covered in the liquid. Any suggestions for more tender meat?
Thanks

By: John Geuzendam

John Geuzendam — Thu, 14 Feb 2019 16:40:21 +0000

If I want to put over rice can I cook the rice in the juice slurry that is left in the pot as the water?