Hello, food enthusiasts! Are you craving a dish that’s rich in flavor, quick to prepare, and perfect for any occasion? This Chinese Onion Pepper Steak recipe is a must-try! Tender beef strips, savory onions, and fresh green peppers come together in a mouthwatering sauce, all cooked effortlessly in an Instant Pot or pressure cooker. Let’s dive in and create this easy yet restaurant-worthy dish!
Introduction
Chinese Onion Pepper Steak is a classic takeout favorite loved for its bold flavors and simplicity. Originating from Chinese-American cuisine, this dish blends the savory notes of soy sauce and beef broth with the subtle sweetness of brown sugar, all balanced with aromatic spices. Whether it’s a busy weeknight or a weekend gathering, this recipe delivers a satisfying meal in under 30 minutes. It’s a one-pot wonder that combines tender beef, crisp vegetables, and a luscious sauce.
Ingredients
To make this flavorful Chinese Onion Pepper Steak, you’ll need:
- Main Ingredients
- 1.5 pounds of beef strips
- 1 green bell pepper, sliced thick
- 1/2 onion, minced thickly
- Seasonings and Sauce
- 1/4 teaspoon garlic powder
- 1 1/2 cups of beef broth
- 1/4 teaspoon ground ginger
- 3 tablespoons soy sauce
- 1/4 teaspoon black pepper
- 2 teaspoons brown sugar
- 1 tablespoon cornstarch
These simple ingredients come together to create a rich, savory dish that rivals your favorite Chinese takeout.
How to Make Chinese Onion Pepper Steak
Follow these easy steps to prepare your Chinese Onion Pepper Steak:
- Prepare the Ingredients: Begin by slicing the beef into strips, cutting the green bell pepper into thick slices, and mincing the onion. This ensures even cooking and allows the flavors to meld perfectly.
- Combine in the Pressure Cooker: Place the beef, green bell peppers, and onions into the electric pressure cooker. Add garlic powder, ground ginger, black pepper, brown sugar, and soy sauce over the beef and vegetables.
- Add the Broth: Pour the beef broth into the Instant Pot, stirring gently to combine the seasonings and ensure even coating.
- Cook Under Pressure: Secure the lid on your pressure cooker and set the valve to the sealing position. Cook on high pressure for about 15 minutes. This method tenderizes the beef and infuses it with the flavors of the sauce.
- Release the Pressure: Perform a quick release by carefully venting the steam, or opt for a natural release if you prefer softer, more fall-apart beef.
- Thicken the Sauce: After opening the lid, press the Cancel button and switch to sauté mode. In a small bowl, mix 1/4 cup of cold water with 1 tablespoon of cornstarch to form a slurry. Stir this mixture into the Instant Pot to thicken the sauce.
- Simmer to Perfection: Bring the sauce to a boil for 3-5 minutes, stirring occasionally, until it reaches your desired consistency. The sauce should cling to the beef and vegetables beautifully.
- Serve and Enjoy: Turn off the sauté mode and let the dish cool slightly. Serve over steamed rice or noodles for a complete and satisfying meal.
Helpful Tips
- Choosing the Right Beef: Use tender cuts like flank steak, sirloin, or flat iron for the best results. These cuts absorb the flavors and become incredibly tender under pressure cooking.
- Vegetable Variations: Add red or yellow bell peppers for a pop of color and a slightly sweeter flavor. Snow peas or broccoli can also be excellent additions.
- Adjusting the Thickness: If the sauce is too thick, add a splash of beef broth to loosen it. If it’s too thin, let it simmer a little longer with the cornstarch slurry.
Cooking Tips
- Slicing the Beef: Slice the beef thinly against the grain for the most tender texture.
- Balancing the Sauce: For a deeper flavor, add a teaspoon of oyster sauce or hoisin sauce to the mixture.
- Quick Release vs. Natural Release: Use quick release for firmer beef and natural release for a softer, melt-in-your-mouth texture.
Serving Suggestions
This dish is best served over freshly steamed rice, which soaks up the rich, savory sauce. For a healthier option, pair it with quinoa or cauliflower rice. Add a side of stir-fried vegetables or a crisp Asian slaw for a well-rounded meal.
Nutritional Information
Here’s a look at the nutritional profile of Chinese Onion Pepper Steak:
- Calories: 350
- Protein: 32g
- Carbohydrates: 12g
- Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 80mg
- Sodium: 800mg
- Fiber: 2g
- Sugar: 4g
This dish provides a protein-packed meal with a balance of flavors and nutrients.
Storage and Leftovers
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: To reheat, warm the steak and sauce in a skillet over medium heat, adding a splash of beef broth to loosen the sauce if needed.
Freezing: This dish freezes well. Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions (FAQs)
Can I make this dish without a pressure cooker? Yes! You can prepare this recipe on the stovetop. Sauté the beef and vegetables in a skillet, add the seasonings and broth, then simmer for 20-25 minutes until the beef is tender.
What can I substitute for soy sauce? Tamari or coconut aminos are great substitutes for soy sauce, especially if you’re gluten-free or avoiding soy.
Can I use different vegetables? Absolutely! Red bell peppers, mushrooms, or zucchini are excellent additions or substitutions.
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Conclusion
And there you have it—Chinese Onion Pepper Steak made easily and quickly in your Instant Pot! This dish brings together tender beef, flavorful vegetables, and a rich sauce for a restaurant-quality meal at home. Give it a try, and let us know how it turned out. Happy cooking!