Asian Pepper Steak
1 tablespoon sesame oil
2 tablespoons olive oil
1 large onion, sliced
2 cloves garlic, sliced
1 pound beef round steak, cut into -3 x 1/2" strips
1/2 cup beef broth
1 tablespoon sherry
1 teaspoon light brown sugar
1/2 teaspoon salt
1 teaspoon ginger root, grated
1/2 teaspoon red pepper flakes
2 tomatoes, cut into 8ths
1 green bell pepper, sliced
4 green onions, coarsely chopped
1/4 cup soy sauce
2 tablespoons water
2 tablespoons potato starch or cornstarch
Basmati rice, cooked
Heat oils in pressure cooker. Add onion and garlic and saut 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 mins. 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.