Instructions

• Slice the flank steak thin against the grain, then toss it in a marinade with water, cornstarch, oyster sauce, Shaoxing wine, and baking soda. Let it soak up the flavors for like 15 minutes.
• Heat up 2 teaspoons neutral oil over high heat in your skillet or wok. Toss in the marinated steak and stir-fry quick. You want it browned and cooked through, about 3 to 5 minutes tops.
• Pull the steak out and set it aside. In the same pan, add sliced onions and cook until they soften, around 3 minutes. You could add ginger and garlic here if you wanna punch it up a bit.
• Throw the steak back into the pan with onions. Add your chicken stock and cornstarch mixed with a bit of water to thicken. Stir this mix until sauce thickens nicely, about 2 to 3 minutes.
• While this is all happening, get your pressure cooker ready with the beef mixture and bell peppers tossed in. Lock the sealing ring tight before you start. Set your cooker to high pressure and cook for about 12 minutes. Watch the float valve pop up to know it's cooking right, then let it do a natural release for about 10 minutes before you open the lid.
• Once open, do a slow release if needed to get the last of the steam out. Give the dish a final stir, drizzle sesame oil and sprinkle white pepper if you like it a little extra zip, then serve hot with steamed rice.