Sometimes as an expat one craves "bad American Chinese food" and this is a pretty easy fix for this - great flavor and sticky sweet sauce. This is a super easy meal to make ahead of time and then reheat when it is time for dinner.
INSTANT POT BEEF AND BROCCOLI
800 grams Beef Stew Meat, Chuck Roast
Salt & Pepper
EVOO, enough to cover bottom of pan
1 Yellow Onion, diced
250 ml Beef Broth
150 ml Soy Sauce
1/3 cup Brown Sugar
2 tablespoons Sesame Oil
1 tablespoon Garlic Powder
1/4 teaspoon Chili flakes
1/4 teaspoon Ginger Powder
8 tablespoons Cold Water
Sliced Green Onions / Scallions
Season the beef with salt and pepper.
On the stove top heat the olive oil and brown the meat on all sides. Do this in shifts as to not crowd the meat. Place browned meat off to the side and save the juices.
Add the sesame oil to the same pan you used to brown the meat and sauté the onion until soft, but not browned.
Note: you can brown the beef and sauté the onions in the IP instead of on the stovetop, but I think you get a better result using the stove top.
Add the onions and beef (with juices) to the Instant Pot.
Place all of the remaining ingredients except for the cornstarch, water, broccoli, and scallions into the Instant Pot.
Lock the lid, turn the nozzle to seal, and set on Manual for 12 min, 5 min NPR, then quick release.
In a small bowl add the cold water and cornstarch and mix until it is all incorporated.
Set the Instant Pot to Sauté and add the cornstarch / water mixture. Stir it in to the sauce and cook for ~8 minutes or until it starts to thicken.
Cut then steam the broccoli until al dente and then mix in with the beef and sauce.
Serve over rice and add chopped green onions over the top.