Instant Pot Chinese Beef Stew

pressurecookrecipes.com

Maryam Ishak

2 to 2.5 pounds (1068g) beef finger meat (Chinese: 牛坑腩)

1 pound (454g) beef tendons (Chinese: 牛筋)

1 to 1.5 pound (600g) large daikon

4 (20g) sliced ginger , crushed

6 (26g) garlic cloves , crushed

1 (12g) shallot , chopped

3 stalks green onions separate white from green part

Salt to taste

1 cup (250ml) unsalted chicken stock or water

1 tablespoon Shaoxing wine

subheading: Chu Hou Sauce:

3 tablespoons (45ml) chu hou paste (Chinese: 柱侯醬)

1 tablespoon (15ml) regular soy sauce

1 tablespoon (15ml) dark soy sauce (for color)

2 teaspoons (12ml) oyster sauce

3 (3g) star anise

2 teaspoons (10g) rock sugar or white sugar

1 (2g) small piece chenpi (dried mandarin peel or Chinese: 陳皮) , rehydrate for 15 minutes

subheading: Thickener:

3 tablespoons (27g) cornstarch

4 tablespoons (60ml) cold water

Directions at pressurecookrecipes.com

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