Ingredients
1 beef top round roast (3 pounds)1 cup water, divided 1/2 cup reduced-sodium soy sauce4 garlic cloves, minced1 large onion, halved and sliced1 large green pepper, cut into 1/2-inch strips1 large sweet red pepper, cut into 1/2-inch strips1/3 cup cornstarch2 teaspoons sugar2 teaspoons ground ginger8 cups hot cooked brown rice
Preparation
In a 6-qt. electric pressure cooker, combine roast, 1/2 cup water, soy sauce and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 hour. When finished cooking, quick-release pressure. Add onion and peppers. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. When finished cooking, quick-release pressure. Press cancel. Remove beef to a cutting board.
Select saute setting and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch, sugar, ginger and remaining water until smooth; gradually stir into vegetable mixture. Cook and stir until sauce is thickened, 1-2 minutes.
Cut beef into slices. Stir gently into sauce; heat through. Serve with rice.
