Type what you have

Ingredients

• ✓ round steak
• vegetable oil
• onion
• parsley
• salt
• black pepper
• bread dough
• butter

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Heat oil in a large skillet over medium heat. Add steak pieces, onions, parsley, salt, and pepper and cook until steak is browned on all sides, about 5 minutes. Remove from the heat.
3. 3 Pat bread dough on a lightly floured surface into 4- to 5-inch rounds. Place about 2 tablespoons meat mixture on each dough round. Fold dough over the mixture to make a triangle. Pinch the edges of the dough together but make sure to leave the very center of the meat pie unsealed so steam can escape while cooking. Set on the prepared baking sheet. Repeat with remaining dough and meat mixture and cover with a clean kitchen towel. Let rise for 10 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake fatayer in the preheated oven until lightly browned, about 25 minutes.

By Russ Neimy

Ingredients

• ✓ round steak
• yogurt
• salt
• red pepper flakes
• ginger garlic paste
• black cumin
• clove
• turmeric
• vegetable oil
• onion
• lemon juice
• cilantro
• green chili

Instructions

1. 1 Combine yogurt, salt, red pepper flakes, ginger garlic paste, cumin, cloves, and turmeric in a medium bowl. Mix in beef until evenly coated. Set aside for 15 minutes.
2. 2 Heat oil in a large heavy skillet over medium-high heat. Fry onion until golden brown. Remove 1 tablespoon onion and set aside for garnish. Reduce heat to low. Place meat in skillet, cover, and cook until tender, about 25 minutes. Check every 10 minutes, and add water if necessary.
3. 3 Pour in lemon juice and simmer for 10 minutes.
4. 4 Garnish with cilantro, green chiles, and reserved fried onion.

By SRECIPE

Ingredients

• ✓ round steak
• cream of mushroom soup
• condensed french onion soup
• water

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Trim the fat from the steak, and cut into desired number of servings.
3. 3 In a roasting pan over medium high heat, sear both sides of the steak, about 1 minute per side. Remove from heat.
4. 4 Stir the cream of mushroom soup, French onion soup and water into the roaster. Bake in the preheated oven 2 1/2 hours.

By Nancy

Ingredients

• ✓ round steak
• all-purpose flour
• salt
• vegetable oil
• ketchup
• onion
• water

Instructions

1. 1 Combine the flour and salt in a bowl. Gently press the steak into the flour mixture to coat and shake off the excess flour.
2. 2 Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef until brown on all sides, 5 to 7 minutes. Remove beef from skillet and drain excess oil. Stir the ketchup, onion, and water into the skillet, then add the meat. Reduce heat to medium-low. Cover and simmer until tender, about 1 hour.

By Steph

Ingredients

• ✓ round steak
• white sugar
• vegetable oil
• soy sauce
• green onion
• garlic
• sesame seed

Instructions

1. 1 Mix together sugar, oil, soy sauce, green onions, and garlic in a large bowl; set marinade aside.
2. 2 Cut steak into strips and add to marinade; stir to coat. Cover the bowl and place in the refrigerator, 30 minutes to overnight.
3. 3 Cook steak with marinade in a wok or frying pan over medium-high heat, stirring occasionally, until browned, about 5 minutes. Add sesame seeds; cook for 2 more minutes.

By LMEC623

Ingredients

• ✓ round steak
• vegetable oil
• all-purpose flour
• golden mushroom soup
• water
• beef bouillon
• sour cream
• egg noodle

Instructions

1. 1 Heat oil in a large skillet over medium high heat. Roll the beef in flour and saute in the hot oil until well browned, about 5 minutes.
2. 2 Transfer the meat to the slow cooker and top with the soup, water and bouillon.
3. 3 Cook on high setting for 8 hours. Stir in the sour cream during the last 30 minutes.
4. 4 Cook the egg noodles according to package directions. Serve the meat over the noodles.

By Kathy

Ingredients

• ✓ round steak
• all-purpose flour
• beef broth
• white sugar
• soy sauce
• ginger root
• garlic
• broccoli

Instructions

1. 1 In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved.
2. 2 In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

By Sara

Ingredients

• ✓ round steak
• garlic
• soy sauce
• vegetable oil
• ketchup
• oregano
• black pepper
• flank steak

Instructions

1. 1 In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.
2. 2 Preheat grill for medium-high heat.
3. 3 Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.

By Char Finamore

Ingredients

• ✓ round steak
• green bell pepper
• vegetable oil
• tomato
• soy sauce
• garlic powder
• ginger
• black pepper
• cornstarch
• beef bouillon
• water
• rice

Instructions

1. 1 Trim any fat from steak; thinly slice steak into 2- to 3-inch strips. Core and seed bell pepper, then thinly slice into 3-inch strips.
2. 2 Heat oil in a large skillet over medium-high heat. Add steak and cook for 2 to 3 minutes. Add bell peppers; cook and stir until peppers start to soften and steak is browned, 3 to 5 minutes.
3. 3 Reduce heat and add diced tomatoes, soy sauce, garlic powder, ginger, and black pepper. Cover and simmer for 10 minutes.
4. 4 Stir cornstarch and bouillon cube into water; stir well until dissolved. Pour mixture into the skillet. Cover and simmer, stirring occasionally, until sauce thickens to a gravy-like consistency, about 10 minutes.
5. 5 Remove from heat and serve over hot cooked rice.

By Christine Ropeter

Ingredients

• ✓ round steak
• olive oil
• all-purpose flour
• beef broth
• red wine
• salt
• marjoram
• thyme
• black pepper
• mushroom
• onion

Instructions

1. 1 In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
2. 2 Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
3. 3 Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
4. 4 Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.

By Faith

Ingredients

• ✓ round steak
• vegetable oil
• egg
• milk
• salt
• pepper
• all-purpose flour

Instructions

1. 1 Tenderize steak by pounding with a mallet. Cut into 3 inch long strips.
2. 2 Combine egg, milk, salt and pepper in a shallow dish, whisk until well blended.
3. 3 In a large skillet over medium heat, heat 1/3 cup oil (or just enough to cover the bottom of the pan).
4. 4 Coat steak pieces in flour. Shake off excess. Then dip in the egg mixture and again in flour.
5. 5 Fry the strips in the hot oil until golden brown; about 2 minutes. Transfer to a plate lined with paper towels to absorb oil.

By SAMME

Ingredients

• ✓ round steak
• potato
• carrot
• onion
• cream of mushroom soup
• water
• onion soup mix

Instructions

1. 1 Place potatoes, carrots, and onion in a slow cooker. Cut steak into 6 equal pieces; place on top of vegetables.
2. 2 Whisk together condensed soup, water, and onion soup mix in a medium bowl until well combined; pour over steak.
3. 3 Cover and cook on Low for 7 to 10 hours.

By Katy

Ingredients

• ✓ round steak
• soy sauce
• ginger root
• butter
• mushroom
• onion
• red bell pepper
• sweet and sour sauce
• rice

Instructions

1. 1 Whisk soy sauce and ginger together in a large glass or ceramic bowl. Add steak and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes or up to overnight.
2. 2 Heat a wok over high heat. Add steak mixture; cover wok and cook until steak browned, about 5 minutes. Transfer steak to a plate.
3. 3 Heat butter in wok over high heat; stir in mushrooms, onion, bell pepper, and sweet and sour sauce. Cover and cook until vegetables begin to soften, about 3 minutes. Stir in cooked steak; cook until heated through, about 2 minutes. Serve over cooked rice.

By Littldot

Ingredients

• ✓ round steak
• olive oil
• salt
• black pepper
• onion
• broccoli
• cream of broccoli soup
• water
• soy sauce

Instructions

1. 1 In a large skillet, heat the olive oil over high heat. Stir in the steak and season with salt and pepper. Cook until beef is almost completely browned.
2. 2 Stir in onions and saute until tender. Stir in broccoli, condensed cream of broccoli soup, water and soy sauce. Blend well.
3. 3 Reduce heat and cover. Cook to desired doneness.

By LG6191972

Ingredients

• ✓ round steak
• vegetable oil
• garlic
• white vinegar
• sugar
• ketchup
• mustard
• paprika
• salt
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Heat oil in a large skillet over medium heat. Brown steak strips on all sides. With a slotted spoon, transfer steak strips to a baking dish. Stir garlic into skillet; cook 5 minutes. Add vinegar, sugar, and ketchup. Then stir in mustard, paprika, salt, and pepper; and simmer 3 minutes. Pour sauce over steak strips.
3. 3 Cover baking dish, and bake in a preheated oven for 1 hour. Uncover, and bake for 30 minutes more.

By Jamie Loman Verhoff

Ingredients

• ✓ round steak
• flour
• lard
• bacon
• onion
• mushroom
• irish stout beer
• parsley
• raisin
• brown sugar
• pie pastry

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place steak cubes onto a plate and sprinkle with flour.
2. 2 Cook lard and bacon in a large skillet over medium heat until lard melts and bacon begins to sizzle. Add floured steak and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes. Transfer to a large casserole dish.
3. 3 Add onions and mushrooms to the same skillet; cook and stir over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to the casserole dish.
4. 4 Stir stout beer, parsley, raisins, and brown sugar into the casserole dish. Cover the dish tightly with aluminum foil.
5. 5 Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours. Remove from the oven and increase the temperature to 400 degrees F (200 degrees C).
6. 6 Line a 9-inch deep-dish pie plate with one pie pastry. Bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes.
7. 7 Spoon cooked steak filling into the partially-baked pie crust. Cover steak filling with the remaining pie pastry, pinching the edges to seal tightly. Return to the oven and bake until top crust is golden brown, 10 to 15 minutes.

By Michael St Laurent

Ingredients

• ✓ round steak
• garlic powder
• cumin
• salt
• pepper
• olive oil
• all-purpose flour
• water
• onion
• green bell pepper

Instructions

1. 1 Season the meat with the garlic powder, cumin and salt and pepper to taste. Heat the oil in a large skillet over medium high heat. Add the meat and saute for 5 to 10 minutes, or until browned on all sides.
2. 2 Add the flour, stirring well, and saute for 1 more minute. Gradually add the water, making sure to crush any flour lumps. Then add the onion and green bell pepper, reduce heat to low and simmer for 15 to 20 minutes. Season with salt and pepper to taste.

By Brenda Espinoza

Ingredients

• ✓ round steak
• salt
• black pepper
• all-purpose flour
• garlic powder
• cooking oil
• onion
• water
• beef base
• worcestershire sauce
• milk

Instructions

1. 1 Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
2. 2 Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
3. 3 Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
4. 4 Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
5. 5 Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
6. 6 Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
7. 7 Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.

By Bibi

Ingredients

• ✓ round steak
• vegetable oil
• green bell pepper
• red bell pepper
• onion
• tomato
• water
• white sugar
• salt
• pepper

Instructions

1. 1 Heat the vegetable oil in a large skillet over medium heat, and cook and stir the green and red peppers until tender, about 10 minutes. Remove the peppers from the pan and set aside.
2. 2 Place the steak strips into the skillet with the grated onion, and cook and stir for about 10 minutes, until the steak is evenly browned and no longer pink inside. Return the cooked peppers to the skillet, and stir in tomatoes, water, and sugar. Sprinkle with salt and pepper to taste.
3. 3 Simmer over low heat for 45 minutes to 1 hour, stirring occasionally, until the steak is tender and the sauce has thickened.

By Melissa Carmela

Ingredients

• ✓ round steak
• red wine
• water
• spaghetti
• tomato
• onion
• white sugar
• kidney bean
• succotash
• green bell pepper
• salt
• pepper

Instructions

1. 1 Add cubed steak, red wine, and water to a large soup pot. Simmer, covered, over medium low heat for 1 hour.
2. 2 Meanwhile, cook pasta in a large pot of boiling water for 5 minutes. The pasta should be only partially cooked. Drain.
3. 3 Add pasta, tomatoes, onion, and sugar to meat. Simmer for 30 minutes.
4. 4 Stir beans, succotash, and green pepper into soup. Season with salt and pepper to taste. Simmer over low heat until soup is hot and vegetables are tender.

By Janet Marks

Ingredients

• ✓ round steak
• flour
• paprika
• salt
• black pepper
• garlic powder
• olive oil
• onion
• tomato
• green chile

Instructions

1. 1 Combine flour, paprika, salt, pepper, and garlic powder in a large bowl, mix to combine. Toss beef in flour mixture until well coated.
2. 2 Heat olive oil in a skillet over medium-high heat. Sear beef until browned on all sides, about 5 minutes. Depending on the size of your skillet, you might need to sear the beef in batches. Remove from skillet. Add onion, scraping off all the browned bits, and sauté until softened, 3 to 4 minutes.
3. 3 Add beef, onions, and diced tomatoes, undrained, into a slow cooker; mix to combine. Cook on Low until beef is tender and flavors have combined, 2 to 3 hours.

By Yoly

Ingredients

• ✓ round steak
• all-purpose flour
• salt
• pepper
• vegetable oil
• celery
• onion
• carrot
• tomato
• brown sugar
• worcestershire sauce

Instructions

1. 1 Mix together flour, salt, and pepper in a shallow bowl. Dredge steak pieces in flour mixture to lightly coat.
2. 2 Heat oil in a large skillet over medium heat. Cook and stir celery, onion, and carrots in hot oil until tender, about 5 minutes. Add coated steak pieces; cook and stir until lightly browned, about 5 minutes more.
3. 3 Transfer steak-vegetable mixture to the slow cooker. Stir in tomatoes with juice, brown sugar, and Worcestershire sauce.
4. 4 Cover and cook on Low until steak is very tender, 8 to 10 hours.

By COOKCOOK57

Ingredients

• ✓ round steak
• olive oil
• onion
• garlic
• parsley
• bread crumb
• romano cheese
• raisin
• pine nut
• black pepper
• spaghetti sauce

Instructions

1. 1 Heat 1 tablespoon olive oil in a heavy skillet over medium heat. Sauté onion until translucent, about 10 minutes. Stir in garlic and parsley, and continue cooking until onions begin to brown. Remove from the heat and allow to cool.
2. 2 In a medium bowl, combine bread crumbs, Romano cheese, raisins, pine nuts, and pepper.
3. 3 Pound steak to 1/2-inch thickness with a moistened mallet or the side of a cleaver. Spread onion mixture evenly over meat, leaving a 1-inch border around the edges. Spread bread crumb mixture in an even layer, and drizzle with 1 tablespoon olive oil. Roll up from the narrow end and tie tightly with kitchen twine.
4. 4 Heat remaining olive oil in a Dutch oven over medium-high heat. Brown steak on all sides, 1 to 2 minutes per side. Pour in spaghetti sauce, reduce the heat to low, and simmer, covered, for 2 hours or until tender.

By Anthony J Canestro

Ingredients

• ✓ round steak
• hard roll
• mayonnaise
• garlic
• parmesan cheese
• olive oil
• onion
• worcestershire sauce
• liquid smoke
• sea salt
• provolone cheese
• italian seasoning

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Split rolls open; toast them on a baking sheet in oven while preheating until desired color reached.
2. 2 Whisk mayonnaise, garlic, and Parmesan cheese together in a small bowl. Refrigerate until ready to use.
3. 3 Heat olive oil in a large skillet over medium-high heat. Add steak and onion; season with Worcestershire sauce, liquid smoke, and sea salt. Cook and stir until steak browned and onion tender, about 10 minutes.
4. 4 Spread garlic-Parmesan mayonnaise generously on both halves toasted rolls. Divide steak and onion mixture among bottom rolls, piling high. Top each with 2 slices provolone cheese; sprinkle with Italian seasoning. Place tops on sandwiches; transfer to a baking sheet.
5. 5 Bake in the preheated oven until cheese melted, about 5 minutes.

By fotoe!78

Ingredients

• ✓ round steak
• dijon mustard
• onion
• paprika
• salt
• black pepper
• bacon
• canola oil
• beef broth
• water
• cornstarch
• water
• sour cream

Instructions

1. 1 Spread 1/2 tablespoon mustard over one side of each piece of steak; sprinkle onion, paprika, salt, and pepper evenly over the steaks.
2. 2 Lay one slice of bacon on each piece; roll up steaks jelly roll-style and secure with toothpicks.
3. 3 Heat canola oil in a skillet over medium heat; cook beef rouladen on all sides until browned. Add broth and water; bring to a boil. Reduce heat to medium-low; cover and simmer until tender, about 30 minutes.
4. 4 Remove beef rouladen; strain broth mixture and return liquid to the skillet. Whisk cornstarch and 1 cup of water together until smooth; slowly pour cornstarch mixture into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes.
5. 5 Stir in sour cream; return rolls to the sauce and serve immediately.

By DebbyO

Ingredients

• ✓ round steak
• beef kidney
• lard
• onion
• salt
• worcestershire sauce
• thyme
• black pepper
• bay leaf
• water
• potato
• all-purpose flour
• pastry crust

Instructions

1. 1 Gather all ingredients.
2. 2 Remove fat and membrane from the kidneys; cut them in half and remove any white tissue in the center; dice into chunky pieces.
3. 3 Heat butter or lard in a large pot over medium heat. Add diced kidney and steak; cook and stir until beef is browned. Stir in onions and season with salt, Worcestershire sauce, pepper, thyme, and bay leaf. Stir in 1 ½ cups water; simmer until beef is almost tender, about 1 hour.
4. 4 Add potatoes and continue simmering until potatoes are tender, about 30 minutes.
5. 5 Whisk remaining 1/2 cup water and flour together until smooth; stir into beef mixture. Continue cooking and stirring until mixture thickens; transfer into a 3-quart casserole dish.
6. 6 Preheat the oven to 425 degrees F (220 degrees C). Roll out pastry slightly larger than top of casserole dish; place pastry over beef mixture, and trim to leave a 1-inch overhang on all sides. Fold under, and flute against inside edge of casserole, then cut several slits in the crust to allow steam to escape.
7. 7 Bake pie in the preheated oven until golden brown on top and filling is bubbling, about 30 minutes.

By Lorrie Sterling

Ingredients

• ✓ round steak
• vegetable oil
• water
• ketchup
• onion
• worcestershire sauce
• brown sugar
• paprika
• mustard
• garlic
• salt
• black pepper
• egg noodle

Instructions

1. 1 Heat oil in a large pot over medium heat. Cook and stir steak in hot oil until browned completely, about 5 minutes.
2. 2 Stir water, ketchup, onion, Worcestershire sauce, brown sugar, paprika, mustard, garlic, salt, and pepper with the beef in the pot; bring to a boil, reduce heat to low, and cook at a simmer until meat is tender and the sauce thickens, 2 to 3 hours.
3. 3 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain.
4. 4 Ladle beef mixture over noodles to serve.

By Lydia

Ingredients

• ✓ round steak
• butter
• all-purpose flour
• water
• mixed vegetable
• tomato
• onion
• carrot
• celery
• beef bouillon
• butter
• black pepper

Instructions

1. 1 Melt 1 cup butter in a large stockpot over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 5 minutes.
2. 2 Gradually whisk in 2 cups water and bring to a simmer over medium heat. Cook and stir until mixture is thick and smooth, 10 to 15 minutes. Add remaining 6 cups water, frozen vegetables, tomatoes, onion, carrot, celery, and bouillon cubes.
3. 3 Melt 2 tablespoons butter in a large skillet over medium heat. Add steak and brown on all sides, 3 to 5 minutes. Drain grease, then transfer steak to the stockpot. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until vegetables are tender, about 1 1/2 hours. Season with pepper.

By CHEFSHAR

Ingredients

• ✓ round steak
• all-purpose flour
• salt
• shortening
• water
• chuck steak
• potato
• onion
• carrot
• rutabaga
• salt
• pepper
• margarine

Instructions

1. 1 Make the dough: Combine flour and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in water until dough comes together. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3. 3 Make the filling: Mix meat, potatoes, onion, carrot, rutabaga, salt, and pepper in a bowl until well combined.
4. 4 Remove dough from the refrigerator and divide into six pieces. Shape pieces into balls, then roll into 6-inch diameter rounds on a lightly floured surface. Spread about 1 cup filling over half of each round and dot with 1 tablespoon margarine. Fold uncovered pastry up and over filling; crimp edges to seal. Prick with a fork and place onto the prepared baking sheet.
5. 5 Bake in the preheated oven for 1 hour.

By Allrecipes Member

Ingredients

• ✓ round steak
• water
• brown rice
• olive oil
• onion
• water
• soy sauce
• garlic
• ginger
• honey
• water
• cornstarch
• broccoli
• green onion

Instructions

1. 1 Combine 2 1/2 cups water and brown rice in a 4-quart pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound. Adjust temperature to a simmer. Cook until rice is tender, about 22 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
2. 2 At the same time, turn on a 6-quart multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add steak and onion to hot oil; saute until browned, 3 to 5 minutes.
3. 3 Meanwhile, whisk together 1/2 cup water, soy sauce, garlic, and ginger in a small bowl; add to browned steak. Close and lock the lid and cancel Saute function. Select high pressure according to manufacturer's instructions; set timer for 11 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Stir in honey. Combine 3 tablespoons water and cornstarch in a small bowl; add to the Instant Pot®. Add broccoli.
6. 6 Select Saute function and cook, stirring constantly, until sauce thickens and broccoli is cooked, 3 to 5 minutes. Serve with rice and garnish with green onions.

By C Clark