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pepper steak with bell peppers and onion taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Pressure Cooker Steak with Peppers and Onions

This quick and flavorful pressure cooker steak recipe with bell peppers and onions is perfect for busy weeknights. Juicy flank steak cooks tender under high pressure, while the vegetables stay crisp and colorful. The savory sauce, thickened with cornstarch, coats each bite, creating a delicious meal ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 350 kcal

Equipment

  • 1 Pressure cooker with sealing ring
  • 2 Tablespoons Oil (used in sauté)

Ingredients
  

Main ingredients

  • ¼ cup soy sauce for savory base
  • ⅓ cup low sodium beef broth or water to keep moist
  • 1 ½ tablespoons brown sugar to balance salty soy
  • 1 tablespoon cornstarch to thicken sauce
  • 3 cloves garlic minced, about 2 teaspoons
  • ¾ inch ginger piece minced (about 1 teaspoon)
  • 2 tablespoons oil for cooking
  • ½ medium white onion sliced into strips or diced
  • 1 large red bell pepper cored and thinly sliced or chunked
  • 1 large green bell pepper cored and sliced or chunked
  • 1 ¼ pounds flank steak sliced thin against the grain
  • salt and pepper to taste

Instructions
 

Instructions

  • Mix soy sauce, broth (or water), brown sugar, cornstarch, garlic, and ginger in a bowl. Stir well so sauce is smooth and ready to pour.
  • Heat 1 tablespoon oil inside your pressure cooker with the lid off on sauté mode or just on a hot burner if you use a stove top cooker.
  • Add the steak strips and brown them up, about 3-4 minutes stirring so they cook evenly but don’t overdo it. Remove steak and set aside on a plate.
  • Add the remaining tablespoon oil and toss in your sliced onions and bell peppers. Cook them for 5-6 minutes until they’re a little tender but still got snap.
  • Put the steak back in with the veggies then pour the sauce mixture over everything. Stir careful so the cornstarch starts thickening the sauce and coating all those pieces.
  • Lock the lid with the sealing ring in place and make sure valve is set to sealing. Set cooker on high pressure for 5 minutes.
  • When timer’s done let it do a natural release for 5 minutes to keep meat juicy. Then quick release the rest of the pressure by moving valve carefully to venting.
  • Open lid, give it a last stir and taste. Adjust salt and pepper if you wanna, then serve hot over rice or noodles for a perfect quick meal.

Notes

Serve hot over rice or noodles. Adjust seasoning to taste. Leftovers keep well refrigerated for up to 3 days or frozen for longer storage.