Ingredients:
2 lbs flank steak, thinly sliced
2 tablespoons vegetable oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium onion, sliced
4 cloves garlic, minced
1 cup beef broth
1/4 cup low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon brown sugar
1 teaspoon ground black pepper
1 teaspoon ginger, grated
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon sesame oil
Sesame seeds for garnish
Green onions, sliced for garnish
Directions:
Turn the Instant Pot to sauté mode and heat vegetable oil.
Add sliced steak and sear for 2-3 minutes until lightly browned.
Stir in garlic and onion, cooking for another minute until fragrant.
In a bowl, whisk together beef broth, soy sauce, oyster sauce, brown sugar, black pepper, and ginger.
Pour the sauce mixture into the Instant Pot and stir well.
Seal the lid and cook on high pressure for 12 minutes.
Perform a quick pressure release once cooking is complete.
Add sliced bell peppers and switch back to sauté mode.
Mix cornstarch and water in a small bowl to create a slurry.
Stir the slurry into the sauce and simmer for 2-3 minutes until thickened.
Drizzle sesame oil over the dish and mix gently.
Garnish with sesame seeds and green onions before serving over steamed rice.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 410 kcal | Servings: 6 servings