Chinese Pepper Steak
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Serves/Makes: 8
Ready in: 30-60 minutes
- 2 pounds boneless beef chuck
- 2 onions
- 6 large red or green bell peppers, can use combination of peppers
- 2 tablespoons oil
- 1 1/2 cup sliced celery
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup hot beef broth
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 tablespoon soy sauce
- hot rice
Trim any excess fat from the meat and cut it into thin strips (approximately 1-inch by 2-inches). Set aside. Slice the onions and peppers into long strips. Set aside. Set the pressure cooker to saute or simmer mode and heat the oil. Add the beef and stir until browned. Add the onions, celery, garlic, salt, black pepper, and broth. Put the lid on and bring to high pressure and cook for 3 minutes. Use natural release method. Set pressure cooker to saute or simmer. Open the cooker and add the bell peppers and simmer for 5 minutes. While the peppers are cooking, combine the cornstarch with the cold water until smooth. Stir into beef and peppers and cook until thickened, stirring frequently. Stir in soy sauce. Serve with hot rice.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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