Chinese Pepper Steak Made Easy In Your Pressure Cooker
Learn how to make the best Chinese Pepper Steak with sweet onions and crisp peppers, tossed in a delicious pepper steak sauce, plus my special trick for tender beef marinade!
Equipment
- 1 Pressure Cooker
Ingredients
Ingredients
- 1 lb skirt steak or flank steak thinly sliced against the grain for tenderness
- 1 tablespoon coconut aminos or soy sauce savory marinade base
- ½ tablespoon fish sauce adds umami kick
- 1 teaspoon toasted sesame oil season and aroma
- ⅛ teaspoon black pepper season and aroma
- ¼ teaspoon baking soda help tenderize the meat
- 2-2.5 tablespoon tapioca starch or arrowroot starch to coat the steak for a nice sear
- 1.5 oz onion thinly sliced
- ½ green bell pepper sliced in strips
- ½ red bell pepper sliced in strips
- 6 tablespoon cilantro finely chopped
- 0.5 tablespoon olive oil
- 3 tablespoon coconut aminos
- 1 oz garlic grated
- 0.5 oz ginger grated
- 1 teaspoon tapioca starch or arrowroot starch
- ⅛ teaspoon ground black pepper
- 1.5 tablespoon avocado oil divided
Instructions
Instructions
- Slice your skirt steak thin across the grain, this helps it stay tender once cooked.
- Mix coconut aminos, fish sauce, toasted sesame oil, black pepper, and baking soda in a bowl for marinade. Get your steak in there and let it soak up those flavors at least 10 minutes.
- Coat each strip in tapioca starch or arrowroot starch shaking off any extras to avoid clumps.
- Set your pressure cooker to sauté, add a tablespoon of avocado oil, and sear steak strips in a single layer for 2-3 minutes until browned on edges.
- Remove steak and set aside. Toss in onion and bell peppers in the same pot, stir fry them 3-4 minutes just till slightly tender but still crisp.
- Return steak to pot with veggies, stir it all together. Seal the lid, set valve for pressure cooking about 4 minutes. Wait for that valve hiss and cook.
- When timer’s up, do a quick release to keep your veggies fresh. Open the lid, give everything a nice stir. Serve hot and enjoy.
Notes
For a sweeter sauce, add a bit of brown sugar or honey. Use pre-grated garlic and ginger if you're in a hurry. Store leftovers in airtight containers in the fridge for up to 4 days.