Hong Kong Braised Beef with Chu Hou Sauce
Easy Instant Pot Hong Kong Braised Beef with Chu Hou Sauce. Tender beef short ribs and daikon cooked to perfection in a rich, savoury sauce.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 800 g beef short-ribs
- 5 slices ginger
- 2 green onions, chopped to 1-inch pieces
- 2 shallots
- 1 large daikon radish (around 1kg), peeled and chopped into large chunks
- 4 tbsp Chu Hou sauce
- 2 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 20 g rock sugar
- 1/2 tsp white pepper powder
- 1 cup water
- 3 star anise
- 2 tbsp chopped green onions (garnish)
- 3 slices ginger
- 1 green onion
- A splash of Shaoxing wine
- water enough to cover the beef
Instructions
- 1
Fill a pot with water (enough to cover the beef). Add beef, ginger, green onions and splash of shaoxing wine. Bring to a boil and boil for 5 minute suntil scum and foam appears. This is to remove scum from beef. Drain and rinse the beef with water. Set beef aside.
- 2
Using the saute mode of instant pot, add a bit of cooking vegetable oil, add ginger, green onion and shallot. Saute for 2-3 minutes until fragrant and browned. Then add beef and brown all sides for 4-5 minutes.
- 3
Turn off the heat. Add chu hou paste, light and dark soy sauces, oyster sauce, shaoxing wine, rock sugar, star anise and water.
- 4
Add daikon and spread do over the beef. The daikon will release a lot of liquid so you don’t need to add too much water to the pot.
- 5
Use the pressure cook function on High, and pressure cook for 35 minutes.
- 6
Once time, release the pressure cooker, take the beef out and slice into pieces. In a serving bowl, add sliced beef, daikon, the sauces, and garnish with chopped green onions. Enjoy with fresh steamed rice.