Beef and Broccoli Recipe From Instant LossJune 17th, 2019
Instant Loss creator Brittany Williams is a Chinese takeout aficionado, but wants to avoid the MSG and flavor enhancers commonly found in restaurant dishes. Enter her recipe for Beef & Broccoli! Use a pressure cooker to make this classic dish at home, and you won’t have to worry about any questionable ingredients.
Beef and Broccoli
Yield: 4 to 6 servings
Active Time: 5 minutes
Total Time: 40 minutes
1/2 cup ghee
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
1/2 teaspoon black pepper
1/3 cup coconut aminos
1 teaspoon grated fresh ginger
1 tablespoon agave nectar
1 tablespoon arrowroot powder
2 pounds broccoli florets
Preheat a pressure cooker using the SAUTE 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 and set aside. When the pressure cooker has 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. Use caution while the steam escapes—it’s hot.
Remove the lid and press the CANCEL button. Select the SAUTE function, stir in the arrowroot, coconut aminos sauce, and broccoli. Cook for a few minutes to thicken the sauce while the broccoli becomes tender. Serve and enjoy!
Recipe by: Brittany Williams. Reprinted from INSTANT LOSS COOKBOOK: Cook Your Way to a Healthy Weight with 125 Recipes for Your Instant Pot®, Pressure Cooker, and More Copyright © 2018 by Brittany Williams. Published by Harmony Books, an imprint of Penguin Random House.