Chinese beef stew recipe

• 份量: 6 servings
• 活動時間: 30 minutes
• 總時間: 1 hour 35 minutes

食材

2 ½ lbs boneless chuck roast (or boneless beef shank)

½ cup soy sauce (or coconut aminos)

½ cup beef or chicken stock

8 medium garlic cloves (peeled)

1 ½ oz fresh ginger (peeled and roughly chopped (about 4 -inch piece)

3 tbsp ketchup

3 tbsp coconut sugar (or brown sugar)

2 tbsp toasted white sesame seeds (plus more to serve)

3 whole vine tomatoes (sliced)

10 small dried shiitake mushrooms (about 1 oz.)

2 medium carrot (cut into 1-inch cubes, about 8 oz)

2 medium daikon radish (peeled and cut into 1-inch bites, about 15 oz.)

½ tsp coarse sea salt (or more to taste)

¼ tsp five spice powder

Splash Chinese cooking wine (optional)

2 tsp starch (to thicken, optional)

4 bulb scallions (thinly sliced on the diagonal, or cilantro/parsley)

步驟

Prepare the beef:

Trim away excess fats and dice into roughly 2.5 to 3 inch chunks.

Soaking

In a large bowl, cover the beef with room temperature water. Set aside for at least 10 minutes or up to 1 hour. This helps remove impurities so the braising liquid becomes shiny and glossy.

Blend sauce

In a blender, combine the soy sauce, stock, garlic, ginger, ketchup, sugar, and sesame seeds. Puree them until smooth, about 1 minute.

Drain

Pour the mixture into a 6-quart Instant Pot. Drain the beef and briefly rinse under running water, then arrange them in an even layer in the pot and add the tomatoes and mushrooms.

Instant Pot:

Pressure cook

Lock the lid and move the valve to Sealing. Select Pressure Cook or Manual on High for 40 minutes.

Pressure release

When the cooking is complete, let the pressure reduce naturally for 15 minutes, then release the remaining steam by switching the valve to Venting. Press Cancel, then carefully open the pot.

Slow Cooker:

Slow cook

Select More/High Saute and bring the mixture to a boil. Press Cancel. Lock the lid and switch the valve to Venting. Select Slow Cook and set the temperature to More/High. Set the cook time for 7 to 8 hours; the beef is done when a skewer inserted into the meat meets no resistance.

Season and Finish:

Season

Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. Select Normal/Medium Saute, then add the carrots and daikon. Cook and stir occasionally until the vegetables are tender, about 15 minutes. Stir in the salt and five spice powder.

Optional wine:

Add wine

Add a splash of Chinese cooking wine and cook for 30 seconds to allow the alcohol to evaporate.

Optional thickening:

Thicken

To thicken the broth, pour in the slurry - starch mixed with 2 tbsp water - and stir the pot for 30 seconds to thicken.

Serve:

Serve

Press Cancel. Transfer the beef to a large serving bowl. Sprinkle with scallions and extra sesame seeds to garnish.

營養

• 卡路里: 460 kcal
• 總脂肪: 24 g
• 飽和脂肪: 10 g
• 不飽和脂肪: 15 g
• 反式脂肪: 1 g
• 膽固醇: 130 mg
• 鈉: 1490 mg
• 總碳水化合物: 23 g
• 膳食纖維: 4 g
• 總糖: 11 g
• 蛋白質: 41 g