You'll need an Instant Pot for this recipe.
I find this recipe to be mildly spicy -- perfect for me -- but spice lovers will need to add sriracha or some other spice, to their liking.
MCT oil
1 ½ pounds flank steak, thinly sliced on a diagonal
1 medium yellow onion, or 1/2 of a large onion, thinly sliced
6 - 8 large cloves of garlic, sliced thinly or minced
1/2 cup beef broth or beef bone broth
1/3 cup soy sauce
1/4 cup brown sugar
1 teaspoon red pepper flakes
1 teaspoon ginger juice or freshly grated ginger
1 ½ pounds fresh broccoli, cut into bite-sized pieces
salt
black pepper
granulated garlic
Hot cooked rice
In an Instant Pot, drizzle about one tablespoon of MCT oil, then set the pot to Saute/High. Once oil has warmed, add sliced flank steak and cook until just slightly browned. Add sliced onion and garlic, and cook for one more minute. Press Cancel.
In a small bowl (I use a 2-cup Pyrex measuring cup), combine sauce ingredients: broth through ginger. Pour this mixture over the steak/onions/garlic in the Instant Pot, stir to combine, then secure the lid on the Instant Pot. Adjust the vent to Sealing. Pressure Cook on High for 15 minutes.
While beef is in the Instant Pot, use a large saute pan to cook the broccoli. Drizzle a large pan with one tablespoon of MCT oil, allow the oil to warm, then add the broccoli pieces. Season generously with salt, black pepper and granulated garlic. Add several tablespoons of water, and each time the water gets absorbed into the broccoli, add a few more tablespoons of water. The broccoli will be crisp-tender in about 8-10 minutes (depending on the size of your broccoli pieces). Remove pan from heat.
When Instant Pot has finished, remove the lid and add cooked broccoli. Stir gently until broccoli is coated with sauce.
Serve beef and broccoli over hot, cooked rice.