Instant Pot Chinese Pepper Steak for Two
"Chinese Pepper Steak is an Americanized Chinese stir-fry that combines tender beef, and crisp bell peppers in a savory and lightly sweet sauce. It is typically cooked in a wok, but I have converted this to be made in the instant pot. I cube the beef instead of thinly slicing it, that is what we prefer, and the meat comes out perfectly tender. We serve this over mashed potatoes or cooked rice. This can be made gluten-free by using your favorite gluten-free soy sauce, I use the VH brand."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (341.2 g)
- Calories 543.9
- Total Fat - 36.7 g
- Saturated Fat - 13.1 g
- Cholesterol - 87.4 mg
- Sodium - 1015.7 mg
- Total Carbohydrate - 32.7 g
- Dietary Fiber - 3.6 g
- Sugars - 2.9 g
- Protein - 22.3 g
- Calcium - 167.6 mg
- Iron - 3.3 mg
- Vitamin C - 43.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Add the oil to the Instant Pot and press the saute button.
Step 2
Add the peppers and onion and cook until the onions are translucent and the chopped peppers just start to soften, about 5 minutes.
Step 3
Turn off the Instant Pot and remove the peppers and onions; set aside.
Step 4
Mix together the 1/2 cup water, soy sauce, rice vinegar, mirin, ginger, garlic, sesame oil, sriracha and pepper. Pour into the instant pot and add the beef cubes.
Step 5
Place the lid on the Instant Pot, and secure it making sure the valve is in the sealing position. Set the pot on high pressure for 15 minutes.
Step 6
When the pot has run its course, turn it off and set the valve to release the pressure.
Step 7
While the pressure is releasing, mix together the 1 tablespoon water and cornstarch.
Step 8
Add the cooked peppers and onions, and press the saute button.
Step 9
When the mixture starts to bubble stir in the cornstarch and water slurry.
Step 10
Once the sauce has thickened and coated the beef and veggies, turn the pot off and serve.
Tips
No special items needed.
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