1.5-2 pounds thin-sliced stir-fry steak, cut into 2-inch pieces
2 cups beef broth
1 1/3 cups low sodium soy sauce
2/3 cup brown sugar
2 tablespoons sesame oil
1-2 tablespoons minced garlic
1/2 teaspoon crushed red pepper flakes optional
4-6 cups frozen broccoli florets see note for fresh broccoli
4-5 tablespoons corn starch + 1/3 cup cold water
In your pot, combine meat, beef broth, soy sauce, brown sugar, sesame oil, garlic, and red pepper flakes and give it a good stir.
Place the lid on the pot and slide into the lock position. Turn the vent knob to the SEALED position.
Set to PRESSURE COOK or MANUAL for 8 minutes. (remember that it will take a few minutes for the pot to pressurize before it starts counting down)
When the cook time is up, turn knob to the VENTING position. Once float valve drops down, remove the lid.
Set the pot to the SOUP setting. In a small bowl stir together cold water and corn starch. When liquid comes to a boil in the pot, stir in corn starch slurry. Turn the pot off (hit CANCEL or unplug it) and allow the sauce to thicken for 2-3 minutes.
Stir in broccoli florets until heated through, 3-5 minutes. Serve over rice or noodles.