Instructions

• In a large bowl, toss the sliced beef with cornstarch, soy sauce, Shaoxing wine, and white pepper. Let it marinate for 15 minutes so the flavors sink in nice.
• Heat your pressure cooker on the sauté setting or a large pan if you prefer. Add 1 tablespoon of grapeseed oil and get it hot.
• Add the marinated beef in a single layer and stir-fry it until browned and cooked to your liking, about 3-5 minutes. Take it out and set aside.
• Add a bit more oil if you need and throw in all the stir fry veggies. Cook for 5-7 minutes until they’re tender-crisp. The sealing ring on your cooker helps trap the steam for even cooking.
• Pop the beef back in with the veggies and add the sauce made from beef stock, brown sugar, oyster sauce, soy sauce, sesame oil, and garlic. Stir everything together real good.
• Lock on the lid and watch that float valve drop as pressure builds. When the valve hiss signals it’s reached pressure, cook for 3 more minutes on high pressure for real tender pull.
• Quick release the pressure carefully so you don’t lose the veggies’ snap. Open the lid and give it a final stir to mix all that goodness.
• Serve it hot over rice or some noodles, with sliced green onions or toasted sesame seeds for extra zing.