Pressure Cooker Pepper Steak

Name: Pressure Cooker Pepper Steak
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 12 servings
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

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 15 min. Cook: 1 hour

By Gina Kapfhamer

Recipe by Julie Rhine, Zelienople, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 17, 2023

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

Can you freeze Pressure Cooker Pepper Steak?

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.

TEST KITCHEN APPROVED

Pressure Cooker Pepper Steak

3 Reviews Add your review

Yield:12 servings

Prep:15 min

Cook:1 hour

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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

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Directions

1
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.

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.

Nutrition 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.