In only 20 minutes you can have a clean version of this Chinese classic.
- 1 Tablespoon (15 ml) of olive oil
- 14 oz (400 g) of beef sirloin, cut into bite-size pieces
- 1 teaspoon (2 g) of ginger paste (or minced fresh ginger)
- 1 teaspoon (2 g) of garlic paste (or 1 minced garlic clove)
- 1/2 cup (120 ml) of beef broth
- 1 ½ Tablespoons (23 ml) of coconut aminos
- 1/2 head (8 oz or 225 g) of broccoli, broken into small florets
- Salt, to taste
- Sliced green onion, to garnish
- Add the olive oil to the pressure cooker. Add the beef to the pressure cooker and saute until browned. Add the ginger paste and garlic paste to the pressure cooker and saute for about 30 seconds. Add the beef broth, coconut aminos, and broccoli florets to the pressure cooker and stir to combine.
- Place the lid on the pressure cooker and secure to close. Set the pressure cooker to cook for 10 minutes. Allow the pressure to release naturally before carefully removing the lid.
- Use a slotted spoon to remove the beef and broccoli from the pressure cooker and set aside. Reduce the liquid in the pressure cooker by half to create the sauce. Season with salt, to taste.
- Divide the beef and broccoli between 2 plates and drizzle with equal amounts of sauce. Garnish each plate with the sliced green onions.
All nutritional data are estimated and based on per serving amounts.
- Calories: 635
- Sugar: 2 g
- Fat: 49 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 37 g