TO MAKE THE MARINADE:

Add all marinade ingredients to a large bowl or ziplock bag, and stir to combine. Add the sliced steak, and toss in the marinade. Cover/seal and refrigerate for at least 15 minutes – I prefer a couple of hours to get a really good flavor in the meat.

TO MAKE THE PEPPER STEAK (stove top):

Heat 1 Tbsp. oil in a large saute pan over medium-high heat. Add the peppers and and onions and saute for about 3 minutes, stirring occasionally. Transfer to a plate.

Add the remaining 1 Tbsp. oil to the saute pan. Remove half the steak from the marinade with a slotted spoon (reserving the marinade) and saute about 2-3 minutes until browned, stirring occasionally. Transfer steak to plate with the veggies.  Saute the remaining steak, then transfer to plate.

Add the reserved marinade to the skillet and cook for 1 minute or until thickened. Add the steak, veggies and green parts of the scallions to the skillet, and stir to combine. Cook for an additional minute, then remove from heat.

TO MAKE THE PEPPER STEAK (Instant Pot):

Turn Instant Pot on to ‘Saute’.  When ‘hot’ add 1 Tbsp oil and then saute onions and peppers until onions are translucent.  Remove onions and peppers.  Then saute beef until lightly browned, reserving marinade liquid.

When beef is browned, add peppers, onions and reserved marinade back into the Instant Pot.  Stir well.  Turn Instant Pot off.  Put lid on and ensure that vent is closed.

Set Instant Pot to ‘Manual’, high pressure and cook for 16 minutes.  When timer goes off do a Natural Pressure Release (NPR) for 10 minutes and then a Quick Release (QR) to release any remaining pressure.

You will most likely need to thicken the sauce.  I just mixed about 2 tablespoons of cornstarch with 1/2 a cup of water and then turned the Instant Pot onto ‘Saute’.  When the sauce was a bit bubbly I stirred in the cornstarch mixture and thickened it to my liking.

Serve immediately over rice with a side of steamed broccoli.