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"The belly rules the mind."--Spanish Proverb

CHINESE PEPPER STEAK Recipe

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This recipe for CHINESE PEPPER STEAK is from The Kleber Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
tbsp cooking oil like olive oil or canola oil
2 bell peppers seeds removed and thinly sliced (about 1/3 inch thick)
1 lb flank steak thinly sliced against the grain (about 1/8 inch thick)
3/4 cup water
2 tbsp low sodium soy sauce
1 tbsp regular soy sauce
1 ½ tbsp rice vinegar
2 ½ tsp grated ginger
1 tbsp brown sugar
1/4 tsp ground black pepper
2 ½ tbsp cornstarch
3 tbsp water
Directions:
Directions:
Add oil to Instant Pot and set Instant Pot on saute function.
When the oil is hot, add in peppers. Stir and cook peppers until tender but still very crisp. Remove peppers and set aside.
Add 3/4 cup water, soy sauces, rice vinegar, ginger, brown sugar and black pepper to Instant Pot. Stir to evenly mix. Add in beef and stir a few times to separate the beef slices and mix the beef with the sauce.

Seal the Instant Pot and set to cook at high pressure for 10 minutes. While beef is cooking, add cornstarch and 3 tbsp of water to a small bowl. Whisk until cornstarch is completely dissolved in the water.
When beef is done cooking, do a quick release. Do not allow it to do a natural release because it will overcook the beef.
Once it is safe to open the Instant Pot, lift the lid and stir a few times, allowing some of the trapped liquid to evaporate from the beef sauce. Pour in the cornstarch water and stir in quickly so that it does not clump up. Stir until sauce is thickened.
Add bell peppers and stir into sauce. Set Instant Pot to saute function and cook peppers and beef for about 1 minute. Turn off Instant Pot. Serve warm over rice or your favorite rice substitute.

 

 

 

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