Add the browned beef and any accumulated juices.

Stir in the beef broth, soy sauce, brown sugar, sesame oil, and red pepper flakes, stirring until the sugar is dissolved.

Add the garlic and saute for 1 minute more. Saute for 1 to 2 minutes, until it starts to soften. You don't want to spend a lot of time browning.) Transfer the browned meat to a plate. (Usually, I'll only brown one side of the meat. When the oil begins to sizzle, quickly brown the meat in batches until all of the meat is browned-do not crowd the pot. Put olive oil in the cooking pot and select Browning or Saute. (If you stop to slice the meat before cooking the onion, the browned bits on the bottom of the cooking pot may burn, which would ruin the flavor.) Then quickly slice the meat and continue with the recipe.

Brown the entire chuck roast in a single piece (this will take a little longer), then remove to a cutting board and set aside.Ĭontinue with the recipe, adding the onion and garlic, then adding the beef broth and scraping the browned bits off the bottom of the pot. However, if you hate cutting cold meat, you take the opposite approach.

You’ll get more even, uniform slices this way. Not long enough to be frozen, but enough to firm it up and make it easier to hold. To make it easier to slice, you can place your beef in the freezer for 15 to 20 minutes. (Not sure how to do that? Fine Cooking magazine has an excellent tutorial!) Honestly, when I buy the beef, I usually ask the butcher at my local grocery store to do it for me! However, if you don’t want to ask, there are a number of tricks!įirst, make sure you’re cutting the beef against the grain. Dice the chicken into bite-size pieces and reduce the cook time to 3 minutes at high pressure. (Here’s the difference between skirt steak and flank steak.)Īlso, if you want to substitute chicken for the beef, go for it! Just change out chicken broth for the beef broth. Readers have also used skirt steak with this recipe, though it’s a little chewier cut of meat. While the recipe calls for chuck roast, you can substitute flank steak or London broil. Since this recipe is a long-time reader favorite, I wanted to update the post with answers to a few common questions: What kind of meat should I use to make Beef & Broccoli?

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