Pepper Steak with Cornstarch

Serves 6 in about 50 minutes. Ginger goes in first, and sugar finishes the pot.

Ingredients

• 2 tablespoons vegetable oil
• 2 lg bell peppers (1 red, 1 green), seeded and sliced
• 1½ lbs flank steak, sliced thin, against the grain
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 lg cloves garlic, pressed or grated
• 1½ tablespoons grated ginger
• ¼ cup low sodium soy sauce
• 1¼ tablespoons granulated sugar (or to taste)
• ¾ cup chicken broth or water
• 2½ tablespoons cornstarch
• 2 tablespoons cold water

Method

1. Turn on the sauté setting of your pressure cooker. When the pot is hot, add the oil and the bell peppers. Cook, while stirring now and then, until they are just becoming soft, but still have some crispness to them. Then remove them to a plate and keep it nearby.
2. Tip in the flank steak, salt, and pepper to the pot and brown it just a bit on the outside, but don't cook it through. Some pink will still be visible.
3. While meat is browning, mix up your sauce: In a small bowl add the soy sauce, ginger, sugar, garlic, salt, and pepper. Gently whisk together with a fork. Tip in over the steak and stir. Cancel the sauté setting.
4. Tip in the broth or water. Set the lid on the pot and seal it. Then pressure cook on High pressure for 10 minutes. When done cooking, let sit 3 minutes, then release the remaining pressure until the pin in the lid drops.
5. Beat together the cornstarch and cold water. Then turn on the sauté setting and when it starts to simmer, add the cornstarch slurry and stir right away. Mix gently until thickened, then turn off the pot.
6. Stir in the peppers back in and stir.
7. Plate over rice.

More instant pot ideas are in the instant pot collection.