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Ingredients
1 Tablespoon vegetable or sesame oil
2 Tablespoons olive oil
1 Large onion, diced
1/2 Teaspoon garlic, minced
1 Pound round steak, cut into bite size pieces
1 Cup beef broth
1 Teaspoon light brown sugar
1/4 Teaspoon ground ginger
1/2 Teaspoon Lawry�s red pepper Tabasco season salt
2 Cans stewed tomatoes with juice
1 Green bell pepper, diced
1/4 Cup lite soy sauce
2 Tablespoons corn starch
Rice, cooked
Instructions
Heat oils in pressure cooker. Add onion, green pepper and garlic and saut� 2 minutes. Add beef, stir well, and cook over high heat just until brown and no longer pink. Stir in broth, brown sugar, salt, ginger, tomatoes and Lawry's seasoning. Secure lid. Over high heat, develop steam to high pressure. Reduce heat and maintain pressure, cook 10 minutes. Release pressure according to manufacturer's directions. Remove lid. Combine soy sauce, water and cornstarch in small bowl. Blend until smooth. Gradually add to beef and vegetables, stirring gently until thickened and creamy. Serve over rice.
Note: The thickness of the sauce depends a lot upon how much liquid is in your tomatoes. If the dish seems a little too thin, just mix a little bit more cornstarch and soy sauce together and add it to dish until it's the right thickness. I would start with no more than 1 teaspoon of cornstarch to about 1/8 cup of additional soy sauce. I've noticed if you get too much cornstarch it does affect the taste of the dish and it will have a chalky consistency.