Jasper's Instant Pot Pepper Beef
Prep time: 15 minutes
Cook time: 25 minutes
Serve count: 4-6
Ingredients
1 1/2 pounds round steak sliced thinly against the grain
2 tablespoons vegetable oil
3 bell peppers green red and yellow sliced
1 large onion sliced
8 ounces baby portobello mushrooms sliced
4 cloves garlic minced
1 tablespoon fresh ginger minced
1/2 cup soy sauce
1/2 cup water
2 tablespoons sugar
2 tablespoons cornstarch
3 tablespoons cold water
2 tablespoons minced scallions
1 tablespoon sesame seeds
Method
1. Set the Instant Pot to sauté and heat the vegetable oil. Add the sliced beef in batches and brown quickly just until lightly seared. Do not overcrowd the pot. Remove the beef and set aside.
2. Add the onions bell peppers and mushrooms to the pot and sauté for three to four minutes until slightly softened. Stir in the garlic and ginger and cook for about thirty seconds until fragrant.
3. Return the beef to the pot. Pour in the soy sauce water and sugar and stir well making sure to scrape up any browned bits from the bottom of the pot. Cancel sauté then secure the lid and set to pressure cook on high for ten minutes. Allow a natural release for five minutes then carefully quick release the remaining pressure.
4. In a small bowl mix the cornstarch with the cold water until smooth. Turn the Instant Pot back to sauté and stir the slurry into the beef and vegetables. Cook for two to three minutes stirring gently until the sauce thickens and coats everything beautifully.
5. Turn off the heat and finish with minced scallions and sesame seeds. Serve hot over steamed rice.