PRESSURE COOKER PEPPER STEAK
Pepper steak is one of my favorite dishes but I was always disappointed with beef that was too tough. This recipe solves that problem! I've stored leftovers in one big container and also in individual portions for quick lunches.-Julie Rhine, Zelienople, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a 6-qt. electric pressure cooker, combine roast, 1/2 cup water, soy sauce and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 hour. When finished cooking, quick-release pressure. Add onion and peppers. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. When finished cooking, quick-release pressure. Press cancel. Remove beef to a cutting board., Select saute setting and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch, sugar, ginger and remaining water until smooth; gradually stir into vegetable mixture. Cook and stir until sauce is thickened, 1-2 minutes., Cut beef into slices. Stir gently into sauce; heat through. Serve with rice. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 343 calories, Fat 5g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 422mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
PRESSURE COOKER CHINESE PEPPER STEAK
Pressure Cooker Chinese Pepper Steak - the Chinese American classic as a hands-off dinner from the pressure cooker.
Provided by Mike Vrobel
Categories Weeknight Dinner
Time 50m
Number Of Ingredients 18
Steps:
- Heat the peanut oil over medium-high heat in the pressure cooker pot until shimmering. (Use Sauté mode in an electric pressure cooker.) Stir in the garlic, ginger, and green onion, and fry until you smell garlic, about 30 seconds.
- Sprinkle the beef with the kosher salt. Add the beef, onions, and peppers to the pot, and stir to coat with the garlic/ginger/scallion oil. Pour in the water and soy sauce, then stir in the hoisin sauce to coat the beef. Lock the lid and pressure cook on high pressure for 12 minutes in an electric PC or 8 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes.
- Remove the lid from the pressure cooker, and stir in the toasted sesame oil. Whisk the cold water and cornstarch in a small bowl, then stir into the pot to thicken the sauce. Serve over white rice or noodles, sprinkling with minced green onions for garnish.
INSTANT POT PEPPER STEAK
An easy version of the popular Chinese Pepper Steak all cooked in the Instant Pot. This meal is ready in less than 30 minutes.
Provided by Kirbie
Categories Main Course
Number Of Ingredients 12
Steps:
- Add oil to Instant Pot and set Instant Pot on saute function.
- When the oil is hot, add in peppers. Stir and cook peppers until tender but still very crisp. Remove peppers and set aside.
- Add 3/4 cup water, soy sauces, rice vinegar, ginger, brown sugar and black pepper to Instant Pot. Stir to evenly mix. Add in beef and stir a few times to separate the beef slices and mix the beef with the sauce.
- Seal the Instant Pot and set to cook at high pressure for 10 minutes. While beef is cooking, add cornstarch and 3 tbsp of water to a small bowl. Whisk until cornstarch is completely dissolved in the water.
- When beef is done cooking, do a quick release. Do not allow it to do a natural release because it will overcook the beef.
- Once it is safe to open the Instant Pot, lift the lid and stir a few times, allowing some of the trapped liquid to evaporate from the beef sauce. Pour in the cornstarch water and stir in quickly so that it does not clump up. Stir until sauce is thickened.
- Add bell peppers and stir into sauce. Set Instant Pot to saute function and cook peppers and beef for about 1 minute. Turn off Instant Pot. Serve warm over rice or your favorite rice substitute.
Nutrition Facts : ServingSize 0.25 of recipe, Calories 238 kcal, Carbohydrate 12 g, Protein 26 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 584 mg, Fiber 1 g, Sugar 5 g
PRESSURE COOKER CHINESE PEPPER STEAK
Pressure cooker Chinese pepper steak is packed with flavor and perfect for dinner tonight. Throw it into your Instant Pot or Ninja Foodi for a healthy meal.
Provided by The Typical Mom
Categories Entree Main Course
Number Of Ingredients 12
Steps:
- Remove excess fat from steaks. Cut steak into thin strips and peppers into thick slices.
- Turn the pressure cooker on to saute mode. Add olive oil and let it heat for 1-2 minutes and then add in the steak.
- Saute for 2-3 minutes. Add in the garlic, seasonings, hoisin sauce, sugar, tomato and bell peppers. Turn pot off.
- Whisk the cornstarch with the water or broth in a small cup until smooth. Pour it into the pressure cooker and stir all the ingredients together.
- Close the lid on the pressure cooker. Turn the pressure valve to sealing.Set for a manual high-pressure time of 3 minutes.
- Allow for a natural release for 2 minutes at the end of the cooking time. Serve over rice!
Nutrition Facts : ServingSize 3 oz, Calories 74 kcal, Carbohydrate 12 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 242 mg, Fiber 1 g, Sugar 5 g
PEPPER STEAK FOR 2
I CAME ACROSS this recipe more than 40 years ago as a newlywed. It eventually became a standby in our family and our daughters' favorite recipe. I still make this main dish for my husband and me in pared-down quantity. Our daughters make it for their families nowadays, and it's a favorite in their households too. -Mrs. Henry Sepanksi Atlanta, New York
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Cut meat into 2-in. x 1-in. strips; brown in a skillet in oil for 10 minutes. Add onion and garlic; cook for 3-4 minutes. Dissolve bouillon in boiling water; pour into skillet. Sprinkle meat with pepper. Cover and simmer for 35-40 minutes or until meat is tender., Add tomatoes and green pepper; cover and simmer for 10 minutes. Combine cold water, cornstarch and soy sauce; stir into broth. Bring to a boil; cook and stir for 2 minutes. Serve over noodles if desired.
Nutrition Facts : Calories 355 calories, Fat 14g fat (0 saturated fat), Cholesterol 82mg cholesterol, Sodium 233mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
INSTANT POT MONGOLIAN BEEF
Make this classic Chinese takeout Easy Instant Pot Mongolian Beef: tender, juicy beef in yummy sweet-savory sauce.
Provided by Amy + Jacky
Categories Dinner Easy Lunch Main Course Meat
Time 1h10m
Number Of Ingredients 16
Steps:
- Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
- Prep Ingredients: While the pressure cooker is heating up, you can prepare the ingredients as indicated. You should have about 24 mins including the time for browning the chuck steak.
- Brown Chuck Steak: Season one side of the chuck steak generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) peanut oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with kosher salt and freshly ground black pepper. Brown for 7 mins on each side without flipping. Remove and set aside on a chopping board.
- Make Chicken Stock Mixture: While the chuck steak is browning in pressure cooker, mix 1 tbsp (15ml) regular soy sauce, 1 tsp (5ml) dark soy sauce, 3 drops of sesame oil, 2 tbsp (28g) brown sugar, and ½ cup (125ml) unsalted chicken stock in a glass measuring cup.
- Sauté Onion & Garlic: Add sliced onion (227g) and shallot (50g) to the pressure cooker. Sauté for roughly 2 mins. Add in minced garlic cloves, ginger, and 6 dried Chinese red chili (optional), stir for roughly 90 seconds until fragrant. Do not let the garlic burn.
- Deglaze: Pour in the soy sauce chicken stock mixture (from Step 4) and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with wooden spoon. Turn off the heat briefly to cut the chuck steak.
- Cut Chuck Steak: After deglazing, cut the chuck steak into ⅛ inch thick beef slices. Since chuck roast grains run in different directions, slice it against the grains the best you can. Place beef slices and the flavorful meat juice in pressure cooker. Make sure all beef slices are partially submerged into the cooking liquid.
- Pressure Cook Beef Slices: Close lid and pressure cook at High Pressure for 12 minutes + 12 minutes Natural Release (after the pressure cooker has finished cooking, wait 12 minutes then carefully release the remaining pressure). Turn off the heat. Open the lid carefully.
- Thicken Sauce: Press Cancel button and Sauté button to heat up the sauce. In a small mixing bowl, mix cornstarch with water and mix it in one third at a time until desired thickness. Add green onion strips and give it a few quick stir. Taste and adjust the seasoning with kosher salt and brown sugar if necessary.
- Serve: Serve Mongolian Beef with Jasmine rice and other main & side dishes. Serve immediately.
Nutrition Facts : Calories 269 kcal, Carbohydrate 13 g, Protein 17 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 58 mg, Sodium 238 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
More about "pressure cooker chinese pepper steak recipes"
INSTANT POT PEPPER STEAK - PRESSURE COOKER CHINESE …
From eatingonadime.com
4.7/5 (15)Total Time 30 minsCategory Main CourseCalories 197 per serving
INSTANT POT BLACK PEPPER BEEF - PRESSURE LUCK COOKING
From pressureluckcooking.com
4.7/5 (3)Total Time 18 minsCategory MeatCalories 482 per serving
- Add the vegetable oil and sesame oil to the Instant Pot, hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. When it reads “Hot,” add the onions and bell pepper and sauté in the oil for 8 mins until onions are a mix of browned and white. Add garlic and cook for 2 minutes more (see the “Jeffrey Sez” section of the recipe if you want your veggies to have more volume at the end)
- Then, add everything else to the pot (with the beef being added after the liquids) EXCEPT FOR the cornstarch slurry. Stir well
- Secure the lid, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 7 minutes. When done, allow a natural release for 3 minutes (display should read “L0:03” or “00:03”) and follow with a quick release
INSTANT POT CHINESE PEPPER STEAK - I DON'T HAVE TIME …
From idonthavetimeforthat.com
Category Main CourseCalories 107 per servingTotal Time 18 mins
- Turn the pressure cooker on to saute mode. Add vegetable oil and let it heat for 1-2 minutes and then add in the steak. Saute for 2-3 minutes.
- Add in the garlic, seasonings, hoisin sauce, sugar, tomato and bell peppers. Mix the cornstarch with the water in a small cup. Pour it into the Instant Pot and stir all the ingredients together.
EASY INSTANT POT PEPPER STEAK - THE GIRL ON BLOOR
From thegirlonbloor.com
Ratings 62Calories 466 per servingCategory Main Course
- Add olive oil, onions, steak, soy sauce, honey, rice vinegar, garlic, black pepper, water and jasmine rice to the Instant Pot in that order, gently pushing rice underneath the liquid as much as possible but not stirring.
- Cook on high pressure for 3 minutes. Instant Pot will take 10-15 minutes to preheat then the 3 minutes on high pressure. Do a quick release of the pressure. When safe to do so, open lid and stir in peppers, then replace lid and let sit 5-10 minutes until veggies soften.
INSTANT POT BEEF TERIYAKI RECIPE - PRESSURE COOKER BEEF ...
From eatingonadime.com
Cuisine ChineseTotal Time 35 minsCategory Main CourseCalories 257 per serving
- After the cook time, allow the instant pot to sit for 15 minutes (this is called a natural release) to gradually release the pressure from the instant pot. After this time, if the pressure vent is not all the way up, move the valve on the lid to the venting position to release all the remaining pressure from the instant pot.
INSTANT POT PEPPER STEAK RISOTTO - HOME PRESSURE COOKING
From homepressurecooking.com
Cuisine American, Italian, TexmexCategory Dinner, Main CourseServings 4Total Time 40 mins
- Add 2 tbsp of olive oil and saute using Spurtles HERE your peppers, onions, and garlic for 6-7 minutes, to develop browning.
PRESSURE COOKER STEAK RECIPE TWO EASY METHODS
From oceanrecipes.com
3.5/5 (2)Total Time 1 hr 50 minsEstimated Reading Time 3 mins
CITY GIRL, COUNTRY LIFE: CANNING COOKBOOK- PEPPER STEAK
From citygirlcountrylifeiowa.blogspot.com
Estimated Reading Time 6 mins
BRAISED PIG TROTTER (ELECTRIC PRESSURE COOKER VERSION ...
From misschinesefood.com
Servings 4Estimated Reading Time 30 secsCategory Homely
INSTANT POT CHINESE PEPPER STEAK RECIPE | CDKITCHEN
From cdkitchen.com
Servings 8Total Time 40 mins
PRESSURE COOKER CHINESE PEPPER STEAK - GET THE MOST …
From pinterest.com
PEPPER STEAK | CHINESE TAKE OUT PEPPER STEAK | COOK # ...
From youtube.com
PRESSURE COOKER CHINESE PEPPER STEAK | RECIPE | PEPPER ...
From pinterest.com
4.5/5 (8)Estimated Reading Time 40 secsServings 6Total Time 50 mins
SLOW COOKER PEPPER STEAK – KEEPING ON POINT
From keepingonpoint.com
PRESSURE COOKER PEPPER STEAK RECIPES
From tfrecipes.com
PEPPER STEAK MADE EASY - SIMPLE PRESSURE COOKER MEALS
From simplepressurecookermeals.com
INSTAPOT PEPPER STEAK - RECIPES | COOKS.COM
From cooks.com
PRESSURE COOKER CHINESE PEPPER STEAK - TIME LAPSE - YOUTUBE
From youtube.com
BEST SITES ABOUT EASY PEPPER STEAK ALLRECIPES
From great-recipe.com
PRESSURE COOKER (INSTANT POT) MONGOLIAN BEEF RECIPE - FOOD ...
From foodnewsnews.com
10 BEST PRESSURE COOKER STEAK RECIPES | YUMMLY
PRESSURE COOKER PEPPER STEAK RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love