• Using kitchen sheers or a sharp knife, cut the steak into thin strips, 1-2 inches long. Place the meat into a gallon size Ziploc bag or a bowl with an airtight lid.
• Add all of the seasonings directly onto the steak, close the bag tightly and mix around to evenly coat each piece. If time permits- refrigerate for at least one hour.
• Turn pressure cooker to saute method. Add vegetable oil and heat for 5 minutes. Slowly add in steak in one even layer, and saute for about 1-2 minutes per side.
• While steak is sauteeing, mix corn starch and water to create a slurry. Pour the cornstarch slurry over the seared meat. Turn the pressure cooker onto "pressure cook" for 10 minutes.
• After the 10 minutes of pressure cook, carefully open the lid and add the sliced bell pepper and onions.
• Close the lid and set to "pressure cook" for an additional 5 minutes.

White Rice

• Rinse the rice in cold water either in a pot or a fine mesh strainer, ensuring to mix it by hand for thorough cleaning.
• Continue rinsing until the water runs clear, removing starch and preventing stickiness. Then add the rinsed rice to a medium saucepan and pour in water or broth for added flavor.
• Bring to a light boil over medium-high heat, then cover and simmer on low for 18-20 minutes until the water is absorbed and the rice is fluffy.
• Let the rice sit off the heat with the lid on for 5 minutes before fluffing with a fork to separate the grains.