Description
This Instant Pot Chinese Pepper Steak recipe is a quick and flavorful dish that combines tender strips of beef with colorful bell peppers in a savory sauce. Perfect served over a bed of steamed white rice.
Ingredients
Units
Scale
Ingredients:
- 1.5 lbs Round Steak (cut into strips)
- 1 green bell pepper (sliced thick)
- 1 red bell pepper (sliced thick)
- 1/2 onion (sliced thick)
- 1/2 tsp garlic powder
- 1 1/2 cups beef broth
- 1/2 tsp ground ginger
- 1/4 cup soy sauce
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tsp brown sugar
- 1 Tbp cornstarch
Instructions
- Place the beef in the Instant Pot. Add the seasonings, brown sugar, and soy sauce over the beef.
- Pour the beef broth in the Instant pot. Stir to combine.
- Add the lid and set to sealing position. Set the pressure to high for 10 minutes.
- Quick release the pressure. Then add in the peppers and onions. Seal the Instant Pot and cook on high pressure for 1 minute with a quick release.
- Remove the lid and switch to sauté mode. Mix cornstarch with water and stir into the pepper steak. Bring to a boil until sauce thickens.
- Serve over white rice.
Notes
- You can also make this recipe with skirt steak or flank steak.
- Release pressure immediately to prevent peppers from getting too soft.
- Leftovers can be refrigerated in an airtight container for up to 5-7 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 1020mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
