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Pepper Steak Recipe

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This recipe for Pepper Steak, by , is from From My Home to Yours!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tammy Giesick

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp of black peppercorns, freshly cracked with a mortar and pestle
◦2 tbsp of vegetable oil
◦1 tbsp of sesame oil
◦1 white onion, cut into strands
◦1 green bell pepper, cut into chunks
◦1 tbsp of sliced garlic
◦1.5 pounds of beef round or flank steak, cut into 1/4” strips
◦3/4 cup of beef broth (I used 1 tsp of Beef Better Than Bouillon 3/4 cup of water)
◦3/4 cup of low-sodium soy sauce
◦1/4 cup of Oyster sauce
◦2 tbsp of Hoisin sauce
◦1/4 tsp of white pepper
◦2 tbsp of a cornstarch 2 tbsp of water combined to form a slurry

Directions:
Directions:
If you want your vegetables to be crunchier and more substantial as opposed to blending into the sauce, remove them with a slotted spoon after sautéing in Step 1 and set aside. Add them at the very end when coating in Step 6.

2.If you want more veggies, add in another onion and pepper and just double the oil.

3.You can definitely double the beef up to 3 pounds and the cooking time will remain the same. But because the sauce makes a lot as it is, instead of doubling the sauce, only add in an additional 1/3 cup of soy sauce, 1/3 cup of beef broth, 2 tbsp of oyster sauce, 1 tbsp of hoisin sauce and 2 tsp more crushed black peppercorns and 1/4 tsp of white pepper.

4.Want it spicier? Add another 1-2 tsp of the black peppercorns to crush and another 1/4 tsp of white pepper

5.Want it VERY mild? Only use 1 tsp of the black peppercorns

6.Crush the whole peppercorns using a mortar and pestle

7.Add the vegetable oil and sesame oil to the Instant Pot, hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. When it reads “Hot,” add the onions and bell pepper and sauté in the oil for 8 mins until onions are a mix of browned and white. Add garlic and cook for 2 minutes more (see the “Jeffrey Sez” section of the recipe if you want your veggies to have more volume at the end)

8.Then, add everything else to the pot (with the beef being added after the liquids) EXCEPT FOR the cornstarch slurry. Stir well

9.Secure the lid, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 7 minutes. When done, allow a natural release for 3 minutes (display should read “L0:03” or “00:03”) and follow with a quick release

10.Remove the beef with a slotted spoon and place in a serving bowl (it’s okay if the veggies transfer with it)

11.Hit “Keep Warm/Cancel” and then hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. When the sauce bubbles, add in the cornstarch slurry, stir immediately and let boil for 1 minute and then turn the pot off. The bubbles will die down and the sauce will thicken up nicely

12.Pour the sauce over beef and toss & coat until all the beef is covered. Serve in bowl over white rice, brown rice or my famous hibachi rice

13.Enjoy!

 

 

 

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