Instant Pot Cantonese Braised Beef
A signature Cantonese Braised Beef dish that originated from Guangdong province of Southern China. It is cooked in a simple, aromatic and tasty sauce.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1/4 cup extra virgin olive oil
- 4 garlic cloves (peeled and finely minced)
- 1 inch ginger (peeled and thinly sliced)
- 1.5 kg lean gravy beef (beef shin) (trimmed and cut into roughly 2 inch pieces Substitute with lean chuck steak)
- 800 g daikon (white radish) (peeled and sliced into thick wedges. Substitute with parsnip or white potato)
- 3 medium carrots (peeled and sliced into 2 inch pieces crosswise)
- 2 small star anise
- 6 clove 6 cloves
- 1 pc medium dried madarin or orange peel (roughly broken up)
- 3 dried bay leaves
- 1 cup water
- Steamed rice to serve
- 1/4 cup blackstrap molasses
- 1/4 cup coconut aminos
- 1/4 cup medium dry sherry
- 2 tbsp potato starch mixed (with 1/4 cup water)
- 2 tsp salt
- 1/4 tsp ground white pepper
- 3 sprigs coriander (cilantro) (including stems, roughly cut into 1 to 2 cm lengthwise)
- 2 spring onion (shallots) (thinly sliced lengthwise)
Instructions
- 1
Mix and combine all the sauce ingredients and the extra virgin olive oil together in a bowl.
- 2
Add in all the other ingredients and the sauce prepared in step 1. Stir and mix well.
- 3
Cover the instant pot and lock lid. Using the pressure cooker function, set cook time for 25 minutes. Let the instant pot rest for another 10 minutes, carefully release pressure. Unlock lid.
- 4
Garnish with coriander (cilantro) and spring onion (shallots) and serve with steamed rice. For paleo diet, serve with cauliflower rice.
- 5
Mix and combine all the sauce ingredients together in a bowl.
- 6
Heat up a medium pot with ¼ cup extra virgin olive oil and stir-fry the garlic and ginger on low heat until lightly golden.
- 7
Then add in all the beef pieces, star anise, cloves, dried orange peel and dried bay leaves and stir-fry for 5 minutes on high to medium heat.
- 8
Add the sauce prepared earlier and stir-fry for another 5 minutes. Add water and cover with lid and bring to the boil and simmer the beef for 1 hour on low heat.
- 9
Lastly, add in the white radish (daikon) and carrots, mix well with the beef and sauce, bring to the boil and cover with lid again. Simmer on low heat for another 30 minutes or until beef is soft.
- 10
Garnish with coriander (cilantro) and spring onion (shallots) and serve with steamed rice. For paleo diet, serve with cauliflower rice.