Instant Pot Instructions:

1. In a small bowl whisk together the vinegar, soy sauce, honey, brown sugar, sesame oil, pepper and garlic. Set aside.
2. Turn Instant Pot to sauté setting. When display says HOT add in 1 ½ tsp of oil, bell peppers and onions. Sauté until softened. Transfer vegetables to a plate. 
3. Sprinkle the steak with the kosher salt. Add remaining 1 ½ tsp of oil into Instant Pot. Brown for 2 minutes on each side. 
4. More meat to the side. Pour in the soy sauce mixture and scrape bottom of pot so that nothing is sticking. Turn off sauté setting.
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 45 minutes. When time is up let the pressure release naturally (about 10-15 minutes). Remove the lid.
6. Move steak to a cutting board and slice or shred. 
7. Stir 1 Tbsp of cornstarch together with 1 Tbsp of water until smooth. Turn Instant Pot to sauté setting. Stir the cornstarch slurry into the pot to thicken the sauce. 
8. Stir the meat and vegetables into the pot. Salt to taste, if needed. Serve and enjoy. 

Slow Cooker Instructions: (olive oil and cornstarch are not used for slow cooker version)

1. In the slow cooker whisk together the vinegar, soy sauce, honey, brown sugar, sesame oil, pepper and garlic. Set aside.
2. Sprinkle the steak with the kosher salt and nestle it into the slow cooker.
3. Cover and cook on low for 6 hours. Add in the peppers and onions and cook for 2 more hours. 
4. Shred the meat.
5. Salt to taste, if needed. Serve and enjoy.