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–+ servings

Broccoli Beef-ish - An Instant Pot Chuck Roast Series

Karolina Longoria
Created from the Beef Chuck Roast Infused with Garlic - Instant Pot recipe, this quick stir fry meal comes together quickly to ease weeknight meal brain fog.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings

Equipment

  • 1 Wok or large skillet
  • 1 whisk
  • 1 spatula
  • 1 small bowl
  • 1 Serving spoon

Ingredients
  

  • 1 tablespoon neutral oil avocado or grapeseed
  • 1 head broccoli cut into florets
  • 1 small red bell pepper thinly sliced (optional)
  • 1 cup leftover shredded chuck roast
  • 1 tablespoon tamari or coconut aminos
  • ¼ teaspoon sambal adjust to your heat preference
  • 1 tablespoon coconut sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic granules
  • 1 tablespoon arrowroot starch
  • ½ cup water
  • 1 teaspoon sesame seeds
  • 2 green onions finely sliced for garnish

Instructions
 

  • Heat the oil in a wok or large skillet over medium-high heat. Add the broccoli and red pepper (if using) and stir-fry for 2-3 minutes, until slightly softened.
  • Push the vegetables to one side of the pan and add the leftover shredded chuck roast to the empty space. Cook for 1-2 minutes, breaking up any large pieces.
  • In a small bowl, whisk together the tamari, sambal, coconut sugar, ginger, garlic granules, and arrowroot starch with the water.
  • Pour the sauce over the beef and vegetables. Stir-fry for 1-2 minutes, until the sauce thickens and coats everything evenly.
  • Remove from heat and garnish with sesame seeds and green onions.
  • Serve over rice or noodles, if desired.
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