Combine the sesame oil, soy sauce, brown sugar, red pepper flakes, honey, and beef broth in a bowl. Remove 2 tablespoons of the mixture to a separate dish to use later. (This will be used for your cornstarch slurry.)

Set your Instant Pot/pressure cooker to saute. When the pot is hot, add a bit of regular oil to the pot. Toss in the garlic and ginger. Saute for 1-2 minutes. Turn the pot off. Add the sauce mixture to the pot, along with your thinly sliced meat. Give it a stir about.

Place your tall trivet over the meat. Add the pot you will be using to cook the rice in - any stainless steel bowl that fits will work. I have stainless stackable pans and its perfect for this. Add the rice and water to the vessel. Add salt to your liking. Stir it about just a bit. Make sure the rice is submerged. Place a pat of butter on top of the rice.

Close your lid. Pressure on high for 10 minutes. Quick release the pressure. If youre one of those people who believe this is wrong or youll suck the moisture out or itll turn into leather or the meat will seize up or . whatever you think might happen - Rest easy and take a breath. If it makes you feel better you can let it sit around for about 5 minutes. I wouldnt let it hang around too long, depending on the thickness of your meat. Super thin slices can overcook in no time. But I am recommending a quick release if your meat is sliced really thin. See note below.

When the pressure is completely down, carefully remove the lid, and very carefully remove the rice pot. Toss in the chopped broccoli. Add the cornstarch slurry: Combine the cornstarch and the 2 tablespoons sauce liquid together that you saved, thats your slurry. Stir until thickened, about 2-4 minutes.Serve over rice. Sprinkle with sesame seeds and green onions if desired. Enjoy!