Instant Pot Braised Soy Beef

Ingredients

• 1 kg chuck beef (1-1.2kg, patted dry)
• salt (for seasoning)
• oil (for searing)
• 6 garlic (cloves)
• 1.75 inches ginger (1.5-2 inches)
• 2.5 spring onions (2-3, cut into large pieces; plus extra for garnish)
• 2.5 dried chillies (2-3)
• 0.5 tsp Chinese five spice
• 2.5 star anise (2-3)
• 1 cinnamon stick
• 0.333 cup soy sauce (@yutakaeats brand recommended)
• 2 tbsp dark soy sauce
• 0.25 cup rice wine vinegar (@yutakaeats brand recommended)
• 2 cups beef stock
• 2 tbsp brown sugar
• chilli oil (for serving)

Steps

1. 1

   Pat the beef dry and season with salt.

2. 2

   Set the Instant Pot to Sauté (High) and add the oil.

3. 3

   Sear the beef in batches until deeply browned on all sides, then remove from the pot and set aside.

4. 4

   Add the garlic, ginger, and spring onions to the pot.

5. 5

   Cook for 1–2 minutes until fragrant.

6. 6

   Add the star anise, cinnamon stick, dried chillies, and five spice. Stir for 30 seconds to toast.

7. 7

   Pour in the soy sauces, rice wine vinegar, brown sugar, and stock.

8. 8

   Scrape up all the browned bits from the bottom of the pot with a wooden spoon.

9. 9

   Return the beef to the pot; the liquid should mostly cover the meat.

10. 10

    Seal the lid and cook on High Pressure for 50-55 minutes.

11. 11

    Let the pressure naturally release once the cooking cycle is finished.

12. 12

    Remove the beef and pour the sauce into a separate pan.

13. 13

    Simmer the sauce for 5–10 minutes until glossy and slightly thickened, then add the beef back in.

14. 14

    Serve over rice garnished with fresh spring onions and chilli oil.

Notes

The dish is even better the next day. Serve with rice, spring onions, and chilli oil.

Nutrition per serving

• main
• beef
• instant pot
• braised
• dinner
• slow-cooked
• savory