Thought I’d do it early so, if you want to try it, you can get all the stuff for Friday.

This week it’s a Chinese feel with loads of ginger and garlic… feel free to add more if you want.

I served this with fried Konjack noodles, fried in toasted sesame oil, ginger and garlic and some fresh coriander.

Ginger Beef with Peppers and Spring Onion

2 tbsp toasted sesame oil

1 tbsp minced garlic

1 tbsp minced ginger

500g/1 lb skirt steak, thinly sliced and seasoned withsalt and pepper

190ml/3/4 cup beef stock

1/4 cup soy sauce substitute

1 red bell pepper, roughly chopped

3-4 spring onions, roughly chopped

2 tsp arrowroot powder dissolved into 1 tbsp water to make a slurry

Optional: if you want a bit of heat and kick add some chilli flakes when you add the stock

Set your instant pot to “sauté mode” and add the sesame oil, garlic and ginger. Once the oil becomes hot, use a spatula to quickly sauté the garlic and ginger until it becomes fragrant. Press “cancel”.

Add the sliced steak, beef stock and soy substitute. Put instant pot lid on, set the pressure valve to sealed, set to high pressure for 19 minutes.

Once done, do a quick release and then add the peppers and green onions into the pot.

Set the instant pot to “sauté” and stir to combine the vegetables with the beef and liquid.

Sauté for 3-5 minutes, depending on how crisp or fork tender you want the peppers, longer if you want them soft.

To thicken the sauce, while it’s still sautéing, add the slurry to the instant pot and start to stir.

Continue stirring and the sauce will begin to thicken, do this until you get to your desired thickness.