Why I Love This Recipe
This Instant Pot Pepper Steak recipe takes the classic Chinese dish and simplifies it with an easy, fast approach. The flank steak is tender and perfectly cooked, the sauce is deliciously savory with just the right amount of sweetness, and the bell peppers add a beautiful crunch and pop of color. The best part? It’s all made in the Instant Pot, meaning less time spent cooking and more time to enjoy a flavorful, comforting meal. Ready in less than 30 minutes, it’s the perfect dinner for busy nights when you want something delicious, healthy, and quick.
Instant Pot Pepper Steak
An easy and quick version of the popular Chinese Pepper Steak, this Instant Pot meal is ready in just 23 minutes and packs all the flavor you love from takeout without the hassle. Tender beef in a savory sauce with bell peppers—this dish will be a hit!
Preparation Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 4 servings
Ingredients
- 1 tbsp cooking oil (like olive oil or canola oil)
- 2 bell peppers (seeds removed, thinly sliced—about 1/3 inch thick)
- 1 lb flank steak (thinly sliced against the grain—about 1/8 inch thick)
- 3/4 cup water
- 2 tbsp low sodium soy sauce
- 1 tbsp regular soy sauce
- 1 ½ tbsp rice vinegar
- 2 ½ tsp grated ginger
- 1 tbsp brown sugar
- 1/4 tsp ground black pepper
- 2 ½ tbsp cornstarch
- 3 tbsp water (for the cornstarch slurry)
Instructions
Step 1: Sauté the Peppers
- Set your Instant Pot to the sauté function and add 1 tbsp of cooking oil. Let the oil heat up.
- Once hot, add the sliced bell peppers. Stir and cook them for about 2-3 minutes until they are tender but still crispy.
- Once done, remove the peppers from the Instant Pot and set them aside.
Step 2: Prepare the Sauce
- In the Instant Pot, add 3/4 cup of water, soy sauces, rice vinegar, grated ginger, brown sugar, and black pepper.
- Stir to mix the ingredients evenly.
- Add the thinly sliced flank steak to the pot. Stir the beef into the sauce to coat it and separate the slices.
Step 3: Pressure Cook the Beef
- Seal the Instant Pot lid and set it to high pressure for 10 minutes.
- While the beef is cooking, prepare the cornstarch slurry: In a small bowl, combine 2 ½ tbsp of cornstarch and 3 tbsp of water. Whisk until the cornstarch is completely dissolved in the water.
Step 4: Quick Release and Thicken the Sauce
- Once the cook time is up, perform a quick release. Be sure not to let it natural release, as this could overcook the beef, resulting in a stew-like texture.
- After the quick release, open the Instant Pot lid carefully.
- Stir the beef and sauce to allow some of the trapped liquid to evaporate.
- Quickly stir in the cornstarch slurry to the sauce, mixing it in to avoid clumping. Continue stirring until the sauce thickens.
Step 5: Add the Bell Peppers
- Add the cooked bell peppers back into the pot and stir to coat the peppers in the thickened sauce.
- Set the Instant Pot to the sauté function and cook everything for 1 more minute to ensure the peppers and beef are well combined and heated through.
Step 6: Serve
- Turn off the Instant Pot and serve the pepper steak hot over rice or your favorite rice substitute (like cauliflower rice for a low-carb option).
- Enjoy your tender, savory, and perfectly balanced meal!
Tips & Tricks
- Quick Release is Key: Make sure to do a quick release after cooking, as a natural release will overcook the beef and make it tougher.
- Beef Cut: For the best texture, use flank steak or top sirloin. Both are tender and easy to slice thinly against the grain. Thin slices will help the beef cook evenly and become tender in the Instant Pot.
- Colorful Bell Peppers: I like to use a combination of green, red, and orange bell peppers to add color and variety. But feel free to use just one color if that’s what you have on hand.
- Adjust the Sweetness: If you prefer a sweeter sauce, feel free to add an extra teaspoon of brown sugar. If you like it more savory, adjust the soy sauce levels to taste.
Recipe Notes
- Cornstarch Slurry: The cornstarch and water mixture helps to thicken the sauce quickly. If you prefer a thicker sauce, you can add a bit more cornstarch, but remember that the sauce will continue to thicken as it cools.
- Soy Sauce Options: You can use all low-sodium soy sauce if you’re watching your salt intake. The regular soy sauce adds more depth of flavor, but you can adjust based on your taste.
- Marinate the Beef (Optional): For even more flavor, you can marinate the beef in the soy sauces, rice vinegar, ginger, and brown sugar for 30 minutes before cooking. This step is optional but will add more richness to the beef.
FAQs
Q: Can I use other vegetables besides bell peppers?
Yes, you can easily swap in other vegetables like onions, snow peas, or broccoli. Just make sure to cook the vegetables separately and add them at the end to maintain their crunch.
Q: What if I don’t have flank steak?
If you don’t have flank steak, you can use other cuts like top sirloin or even skirt steak. Just make sure to slice it thinly against the grain for tenderness.
Q: Can I freeze leftovers?
Yes! Leftover pepper steak can be stored in an airtight container in the freezer for up to 3 months. To reheat, thaw it in the fridge overnight and reheat on the stovetop or in the microwave.
Q: Can I make this dish in advance?
Absolutely! This dish can be made up to 2 days in advance and stored in the refrigerator. The flavors will develop even further, making it even more delicious the next day.
Storage
- Refrigeration: Store any leftover Instant Pot Pepper Steak in an airtight container in the fridge for up to 3 days. Reheat it on the stovetop or in the microwave.
- Freezing: For longer storage, freeze the cooked pepper steak for up to 3 months. Thaw in the fridge overnight and reheat as needed.
This Instant Pot Pepper Steak is perfect for anyone craving a delicious, savory meal in under 30 minutes. With the rich flavors of soy sauce, rice vinegar, and ginger combined with the tender beef and crispy bell peppers, it’s an easy meal that rivals any takeout
