Recipe: Far East Pepper Steak (pressure cooker)

FAR EAST PEPPER STEAK

The pepper flakes in this dish with a hint of the Orient may be a little hot to the palate. If you prefer a less spicy flavor, omit the red pepper flakes.

1 tablespoon sesame oil
2 tablespoons olive oil
1 large onion, sliced
3 cloves garlic, sliced
1 pound beef round steak, cut into 3x1/2-inch strips*
1/2 cup beef broth
1 tablespoon sherry
1 teaspoon light brown sugar
1/2 teaspoon salt
1 teaspoon grated ginger root
1/2 teaspoon red pepper flakes
2 tomatoes, cut into eighths and seeds removed
1 green bell pepper, sliced lengthwise
4 green onions, coarsely chopped
1/4 cup soy sauce
2 tablespoons water
2 tablespoons potato starch or cornstarch
Steamed basmati rice (to serve)

Heat oils in pressure cooker. Add onion and garlic and saute 2 minutes.

Add beef strips, stir well, and cook over high heat 1 minute.

Stir in broth, sherry, brown sugar, salt, ginger root, and pepper flakes. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer's directions. Remove lid.

Stir in tomatoes, bell pepper, and green onions. Secure lid. Over high heat, develop steam to medium-high pressure. Reduce heat to maintain pressure and cook 2 minutes. Release pressure according to manufacturer's directions. Remove lid.

Combine soy sauce, water, and potato starch in a small bowl. Blend until smooth. Gradually add to beef and vegetables, stirring gently until thickened and creamy.

Serve beef and vegetables over rice.

*Partially freeze beef before cutting for more uniform strips.

Servings: 6
Source: The Pressure Cooker Cookbook by Toula Patsalis