Fun fact: There is no Chinese takeout in Malibu. There’s barely even any takeout, period. Postmates? Nope. Grubhub? Doordash? Freakin’ Instacart?!
On the plus side, the absence of Postmates is saving me a boatload of money (my habit of ordering Sugarfish delivery whenever Kendrick had the kids was giving my financial planner palpitations). On the negative side, it means I cannot get Chinese takeout, and this is not an acceptable way to live.
Now, to be clear: My son (the true Chinese food connoisseur in the family) would like you to know that this does not taste like Chinese takeout. I think it does, though, and so he and I are just going to have to agree to disagree. Throw some soy sauce on there and some Bachelor on the TV, and I am a happy, Chinese-food-eating little clam. (More Chinese recipe suggestions are super welcome! I would especially love to find a great one for lo mein.)
What You Need:
- 2 lbs chuck roast, sliced in 1/4″ strips against the grain
- 1 tbsp minced ginger
- 4 minced garlic cloves
- 1/2 cup soy sauce + 2tbsp soy sauce, divided
- 1 cup beef broth
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 1 yellow onion, thinly sliced
- 1/4 cup cornstarch
- 1 head broccoli cut into florets and steamed (you can do this in the Instant Pot too, but I find it easier to just steam broccoli separately)
- Canola oil
What You Do:
- Bring sliced meat to room temperature in a large bowl. Pour over 2 tbsp soy sauce, minced ginger, and minced garlic (I love garlic, so I added a couple of shakes of garlic powder at this point, too). Season with salt and pepper, then toss generously to combine. Let sit at room temperature for 15 minutes.
- While the meat rests, prepare your sauce by combining 1/2 cup soy sauce, the beef broth, the brown sugar, and the sesame oil in a medium-sized bowl. Whisk to combine.
- Turn the Instant Pot’s saute option on, and let heat for a couple of minutes. Add a generous splash of canola oil, and let heat until shimmering. Add 1/2 the sliced beef. Without stirring, let the beef cook for 2 minutes, then flip all slices and let cook an additional 2 minutes. Remove the first batch and repeat with the second batch.
- When the second batch is done cooking, return the first batch to the pot and add the onions. Pour the sauce over, and mix to combine.
- Set the Instant Pot to High Pressure, and pressure cook for 10 minutes. Allow to release naturally for 10 minutes, then quick-release the rest.
- Prepare a cornstarch slurry by whisking 2 tbsp water into your cornstarch. Turn Instant Pot to saute setting, and add cornstarch slurry to beef and sauce mixture. Cook, stirring frequently, 2 minutes, or until thickened (it will continue to thicken after you’re done cooking).
Toss with broccoli, maybe garnish with some green onions and sesame seeds, and serve over rice.