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1. Toss the sliced flank steak with the cornstarch for beef until evenly coated and set aside while you make the sauce.
1.5 lb flank steak, thinly sliced against the grain,
1 tbsp cornstarch (for beef)
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2. In a bowl, whisk the light soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, brown sugar, beef broth, garlic, ginger and sesame oil until the sugar dissolves.
0.3 cup light soy sauce,
1 tbsp dark soy sauce,
2 tbsp Shaoxing wine,
2 tbsp oyster sauce,
2 tbsp brown sugar,
0.8 cup beef broth,
4 clove garlic cloves, minced,
1 tbsp fresh ginger, grated,
1 tsp toasted sesame oil
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3. Set the Instant Pot to Sauté on high and heat the neutral oil. Sear the beef in two batches for 1 minute per side until lightly browned, then return all beef to the pot.
1.5 lb flank steak, thinly sliced against the grain,
1 tbsp neutral oil
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4. Pour in the sauce and scrape up any browned bits from the bottom so the pot does not trigger a burn warning. Seal the lid and cook on High Pressure for 8 minutes.
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5. Quick release the pressure carefully, then open the lid. Set the pot to Sauté on high and bring the sauce to a simmer.
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6. Whisk the cornstarch for slurry with the water until smooth, stir it into the simmering sauce and cook for 1 minute until glossy and thickened.
1.5 tbsp cornstarch (for slurry),
3 tbsp water (for slurry)
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7. Add the broccoli florets, stir to coat, and cook on Sauté for 3 to 4 minutes until bright green and crisp-tender. Alternatively, close the lid for 5 minutes on Keep Warm.
2 piece broccoli crowns, cut into florets
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8. Stir in the scallions, then spoon the beef and broccoli over the cooked jasmine rice and garnish with sesame seeds.
3 piece scallions, sliced,
4 cup jasmine rice, cooked, for serving,
1 tsp sesame seeds (garnish)
