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Name: Instant Pot Black Pepper Beef
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 teaspoons black peppercorn freshly gound and cracked; 2 tablespoons Vegetable oil; 1 tablespoon Sesame Oil; 1 White Onion cut into strands; 1 Green pepper cut into chunks; 1 tablespoon garlic minced; 1.5 pounds beef round or flank steak cut into strands; 3/4 cup Beef broth; 3/4 cup low sodium soy sauce; 1/4 cup Oyster Sauce; 2 tablespoons Hoisin sauce; 1/4 teaspoon White pepper; 2 tablespoons Cornstarch mix with 2 tablespoons water to form a slurry

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INGREDIENTS

2 teaspoons black peppercorn ; freshly gound and cracked
2 tablespoons Vegetable oil
1 tablespoon Sesame Oil
1 White Onion ; cut into strands
1 Green pepper ; cut into chunks
1 tablespoon garlic ; minced
1.5 pounds beef round or flank steak ; cut into strands
3/4 cup Beef broth
3/4 cup low sodium soy sauce
1/4 cup Oyster Sauce
2 tablespoons Hoisin sauce
1/4 teaspoon White pepper
2 tablespoons Cornstarch ; mix with 2 tablespoons water to form a slurry

Servings

INSTRUCTIONS

If you want more veggies, add in another onion and pepper and just double the oil. You can definitely double the beef up to 3 pounds and the cooking time will remain the same. But because the sauce makes a lot as it is, instead of doubling the sauce, only add in an additional 1/3 cup of soy sauce, 1/3 cup of beef broth, 2 tbsp of oyster sauce, 1 tbsp of hoisin sauce and 2 tsp more crushed black peppercorns and 1/4 tsp of white pepper.

Want it spicier? Add another 1-2 tsp of the black peppercorns to crush and another 1/4 tsp of white pepper Want it VERY mild? Only use 1 tsp of the black peppercorns

1. Crush the whole peppercorns using a mortar and pestle

2. Add the vegetable oil and sesame oil to the Instant Pot, hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. When it reads “Hot,” add the onions and bell pepper and sauté in the oil for 8 mins until onions are a mix of browned and white. Add garlic and cook for 2 minutes more (see the “Jeffrey Sez” section of the recipe if you want your veggies to have more volume at the end) 3. Then, add everything else to the pot (with the beef being added after the liquids) EXCEPT FOR the cornstarch slurry. Stir well

4. Secure the lid, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 7 minutes. When done, allow a natural release for 3 minutes (display should read “L0:03” or “00:03”) and follow with a quick release

5. Remove the beef with a slotted spoon and place in a serving bowl (it’s okay if the veggies transfer with it)

5/21/2019 Instant Pot Black Pepper Beef | Pressure Luck Cooking

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6. Hit “Keep Warm/Cancel” and then hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. When the sauce bubbles, add in the cornstarch slurry, stir immediately and let boil for 1 minute and then turn the pot off. The bubbles will die down and the sauce will thicken up nicely

7. Pour the sauce over beef and toss & coat until all the beef is covered. Serve in bowl over white rice, brown rice or my famous hibachi rice

NOTES

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Instant Pot Black Pepper Beef

2 teaspoons black peppercorn freshly gound and cracked
2 tablespoons Vegetable oil 
1 tablespoon Sesame Oil 
1  White Onion cut into strands
1  Green pepper cut into chunks
1 tablespoon garlic minced
1.5 pounds  beef round or flank steak cut into strands
3/4 cup Beef broth 
3/4 cup low sodium soy sauce 
1/4 cup Oyster Sauce 
2 tablespoons Hoisin sauce 
1/4 teaspoon White pepper 
2 tablespoons Cornstarch mix with 2 tablespoons water to form a slurry

If you want your vegetables to be crunchier and more substantial as opposed to blending into the sauce, remove them with a slotted spoon after sautéing in Step 1 and set aside. Add them at the very end when coating in Step 6. 
If you want more veggies, add in another onion and pepper and just double the oil. You can definitely double the beef up to 3 pounds and the cooking time will remain the same. But because the sauce makes a lot as it is, instead of doubling the sauce, only add in an additional 1/3 cup of soy sauce, 1/3 cup of beef broth, 2 tbsp of oyster sauce, 1 tbsp of hoisin sauce and 2 tsp more crushed black peppercorns and 1/4 tsp of white pepper. 
Want it spicier? Add another 1-2 tsp of the black peppercorns to crush and another 1/4 tsp of white pepper Want it VERY mild? Only use 1 tsp of the black peppercorns

1. Crush the whole peppercorns using a mortar and pestle 
2. Add the vegetable oil and sesame oil to the Instant Pot, hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. When it reads “Hot,” add the onions and bell pepper and sauté in the oil for 8 mins until onions are a mix of browned and white. Add garlic and cook for 2 minutes more (see the “Jeffrey Sez” section of the recipe if you want your veggies to have more volume at the end) 3. Then, add everything else to the pot (with the beef being added after the liquids) EXCEPT FOR the cornstarch slurry. Stir well
 4. Secure the lid, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 7 minutes. When done, allow a natural release for 3 minutes (display should read “L0:03” or “00:03”) and follow with a quick release
5. Remove the beef with a slotted spoon and place in a serving bowl (it’s okay if the veggies transfer with it)
5/21/2019 Instant Pot Black Pepper Beef | Pressure Luck Cooking
2/2
6. Hit “Keep Warm/Cancel” and then hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. When the sauce bubbles, add in the cornstarch slurry, stir immediately and let boil for 1 minute and then turn the pot off. The bubbles will die down and the sauce will thicken up nicely 
7. Pour the sauce over beef and toss & coat until all the beef is covered. Serve in bowl over white rice, brown rice or my famous hibachi rice

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Nutrition

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Serving Size: 1 Serving (1326g)
Recipe Makes: 1 Servings

Calories: 637
Calories from Fat: 325 (51%)

Amt Per Serving		% DV

	Total Fat 36.1g	48 %
	Saturated Fat 3.9g	20 %
	Monounsaturated Fat 18.8g
	Polyunsanturated Fat 12.2g
Cholesterol 1mg		0 %
Sodium 12174.6mg		420 %
Potassium 944mg		25 %
Total Carbohydrate 60.3g		18 %
	Dietary Fiber 7.8g	31 %
	Sugars, other 52.4g
Protein 24g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 637

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