Instant Pot Chinese Pepper Steak recipe
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
6
-
Calories
197 kcal
-
Course
Main Course
Instant Pot Chinese Pepper Steak recipe
Description
This recipe uses round steak cut into strips and seasoned with garlic powder, ground ginger, salt, pepper, soy sauce, brown sugar, and beef broth. Cooking under high pressure in an Instant Pot quickly tenderizes the beef while combining the seasoning base. After releasing the first pressure, sliced green and red bell peppers with onion are added and cooked briefly under pressure to keep them crisp yet tender.
The sauce is then thickened by adding a cornstarch and water mixture while sautéing in the pot until it reaches a silky, thick consistency. The dish yields a flavorful stir-fry with a balance of sweet, salty, and mildly spicy notes from the pepper and seasonings. The vegetables retain some bite, contrasting the tender beef.
Serving this pepper steak over white rice allows the sauce to soak in and complements the dish’s flavors. It works well as a quick home-cooked meal with a combination of protein and vegetables in one pot.
Tips include using alternative cuts like skirt or flank steak and performing a quick pressure release after the initial cook to maintain optimal vegetable texture. Leftovers keep well refrigerated for up to a week.
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 make sure it is set to sealing position. Set the pressure to high for 10 minutes.
- Once finished to a quick release (or if you want the steak to fall apart, do a natural release).
- Then add in the peppers and onions. Seal the Instant Pot and cook on high pressure for 1 minutes with a quick release.
- Remove the lid and hit the cancel button. Then change the pressure cooker to the sauté mode.
- In a small separate bowl mix 1/4 cup of cold water with a tablespoon of cornstarch together. Then stir into the pepper steak mixture in the Instant pot.
- Bring to a boil for 3-5 minutes until the sauce begins to thicken.
- Turn off and serve over a bed of white rice.
Notes
- Skirt steak or flank steak can be used as alternatives to round steak.
- Perform a quick pressure release immediately after cooking to prevent peppers from becoming overly soft.
- Store leftover pepper steak in an airtight container in the refrigerator for 5 to 7 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 28g | 56% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 71mg | 24% |
| Sodium | 793mg | 33% |
| Potassium | 546mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 695IU | 14% |
| Vitamin C | 42mg | 47% |
| Calcium | 35mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
