Pressure Cooker Pepper Steak Recipe

Pressure Cooker Pepper Steak Recipe
Pressure Cooker Pepper Steak Recipe photo by Taste of Home
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Pressure Cooker Pepper Steak Recipe

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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 resealable bag and also in individual portions for quick lunches.—Julie Rhine, Zelienople, Pennsylvania
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour

Ingredients

  • 1 beef top round roast (3 pounds)
  • 1 cup water, divided
  • 1/2 cup reduced-sodium soy sauce
  • 4 garlic cloves, minced
  • 1 large onion, halved and sliced
  • 1 large green pepper, cut into 1/2-inch strips
  • 1 large sweet red pepper, cut into 1/2-inch strips
  • 1/3 cup cornstarch
  • 2 teaspoons sugar
  • 2 teaspoons ground ginger
  • 8 cups hot cooked brown rice

Directions

In a 6-qt. electric pressure cooker, combine roast, 1/2 cup water, soy sauce and garlic. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 1 hour. When finished cooking, quick-release pressure according to manufacturer's directions. Add onion and peppers. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 2 minutes. When finished cooking, quick-release pressure. 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.
Yield: 12 servings.
Originally published as Favorite Pepper Steak in Slow Cooker 2017 2017, p243

Nutritional Facts

1 serving: 343 calories, 5g fat (2g saturated fat), 63mg cholesterol, 422mg sodium, 42g carbohydrate (2g sugars, 3g fiber), 30g protein. Diabetic Exchanges: 3 starch, 3 lean meat.

Popular Videos

  • 1 beef top round roast (3 pounds)
  • 1 cup water, divided
  • 1/2 cup reduced-sodium soy sauce
  • 4 garlic cloves, minced
  • 1 large onion, halved and sliced
  • 1 large green pepper, cut into 1/2-inch strips
  • 1 large sweet red pepper, cut into 1/2-inch strips
  • 1/3 cup cornstarch
  • 2 teaspoons sugar
  • 2 teaspoons ground ginger
  • 8 cups hot cooked brown rice
  1. In a 6-qt. electric pressure cooker, combine roast, 1/2 cup water, soy sauce and garlic. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 1 hour. When finished cooking, quick-release pressure according to manufacturer's directions. Add onion and peppers. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 2 minutes. When finished cooking, quick-release pressure. Remove beef to a cutting board.
  2. 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.
  3. 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.
    Yield: 12 servings.
Originally published as Favorite Pepper Steak in Slow Cooker 2017 2017, p243

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