* 3 lbs beef rough flank * 6 cloves garlic (smashed) * 2 stalks scallion (cut into 3 inch pieces) * 3 small shallots (quartered) * 1 inch ginger (sliced into thin pieces) * ½ cup Shaoxing wine * 3 tablespoon light soy sauce * 1 tablespoon dark soy sauce * 1 tablespoon oyster sauce * 1 tablespoon granulated sugar * 5 bay leaves * 4 star anise * 1 dried orange peel * 1 cup low sodium chicken stock * 3 tablespoon cornstarch (mixed with 4 tablespoon of water) * Salt (to taste)
# Instructions
1. Pat the beef dry. Set the Instant Pot to ‘Sauté’ and wait for the pot screen to read ‘Hot’. This can take a couple minutes. Add a neutral oil and then the meat. Sear both sides – this will take a couple batches. Even with the oil, you may find that the meat may stick a bit to the pot. Let it sear undisturbed and it will release much more easily. 2. Remove the meat and add the aromatics to the pot with some oil. Stir-fry until fragrant which should take about 2 minutes. 3. Add the meat back into the pot with light and dark soy sauce, Shaoxing wine sugar, and oyster sauce. Stir to evenly distribute the sauce. Then add bay leaves, star anise, and dried orange peel. 4. Add daikon to the IP. Use a spatula to move the daikon towards the bottom of the pot so there’s a better chance for the daikon to soak up the sauce. Finally, add the chicken stock. 5. Secure the lid on the IP. Set IP to Pressure Cook for 10 minutes. Let pot Natural Release. 6. Once you can remove the lid safely, set the pot back into Sauté mode. Add cornstarch mixture (pre-mix this in a separate bowl before adding into the IP) and allow the ingredients to simmer until the sauce thickens. Let simmer for another 5 minutes to slightly reduce the sauce. 7. Taste and add salt to your preference. 8. Serve over rice!
1 Comment
Braising in an Instant Pot has probably been one of my favorite methods of cooking – just getting that perfect texture of meat.
Full recipe: [https://www.theflouredcamera.com/instant-pot-chinese-braised-beef-and-daikon/](https://www.theflouredcamera.com/instant-pot-chinese-braised-beef-and-daikon/)
# Equipment
* 1 6 qt Instant Pot
# Ingredients
* 3 lbs beef rough flank
* 6 cloves garlic (smashed)
* 2 stalks scallion (cut into 3 inch pieces)
* 3 small shallots (quartered)
* 1 inch ginger (sliced into thin pieces)
* ½ cup Shaoxing wine
* 3 tablespoon light soy sauce
* 1 tablespoon dark soy sauce
* 1 tablespoon oyster sauce
* 1 tablespoon granulated sugar
* 5 bay leaves
* 4 star anise
* 1 dried orange peel
* 1 cup low sodium chicken stock
* 3 tablespoon cornstarch (mixed with 4 tablespoon of water)
* Salt (to taste)
# Instructions
1. Pat the beef dry. Set the Instant Pot to ‘Sauté’ and wait for the pot screen to read ‘Hot’. This can take a couple minutes. Add a neutral oil and then the meat. Sear both sides – this will take a couple batches. Even with the oil, you may find that the meat may stick a bit to the pot. Let it sear undisturbed and it will release much more easily.
2. Remove the meat and add the aromatics to the pot with some oil. Stir-fry until fragrant which should take about 2 minutes.
3. Add the meat back into the pot with light and dark soy sauce, Shaoxing wine sugar, and oyster sauce. Stir to evenly distribute the sauce. Then add bay leaves, star anise, and dried orange peel.
4. Add daikon to the IP. Use a spatula to move the daikon towards the bottom of the pot so there’s a better chance for the daikon to soak up the sauce. Finally, add the chicken stock.
5. Secure the lid on the IP. Set IP to Pressure Cook for 10 minutes. Let pot Natural Release.
6. Once you can remove the lid safely, set the pot back into Sauté mode. Add cornstarch mixture (pre-mix this in a separate bowl before adding into the IP) and allow the ingredients to simmer until the sauce thickens. Let simmer for another 5 minutes to slightly reduce the sauce.
7. Taste and add salt to your preference.
8. Serve over rice!