Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Turn on the sauté setting of your pressure cooker. When the pot is hot, add the oil and the bell peppers. Cook, stirring occasionally, until they are just becoming soft, but still have some crispness to them. Then remove them to a plate and set aside.
  • Add 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.
  • 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. Pour over the steak and stir. Cancel the sauté setting.
  • Pour in the broth or water. Place 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.
  • Whisk 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. Stir gently until thickened, then turn off the pot.
  • Add the peppers back in and stir.
  • Serve over rice.