Chinese Braised Beef
It still surprises me, every time, how flavourful this recipe is by using just a few ingredients. I have really cut down the process here to the bare minimum so the prep is super quick and easy.I am using beef finger meat. Beef finger meat is the meat in between the ribs of a cow. It might be called boneless beef ribs. I usually find it in an Asian market but have seen it in a few regular supermarkets as well. If you can’t find it, you can substitute short ribs, chuck roast or beef shank. Any tough cut of meat will do since it will be pressure cooked to make it super tender.
Servings: 6 servings
Ingredients
- 3 pounds beef finger meat cut into 1 inch pieces
- ¼ cup ShaoHsing wine
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon rock sugar or granulated sugar
- 1 oz 2 inch knob fresh ginger, bruised
- 1 stalk green onion chopped (garnish)
Instructions
- Place beef, ShaoHsing wine, soy sauce, dark soy sauce, rock sugar, and ginger the inner cooking pot of an electric pressure cooker.
- Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 35 minutes.
- Once the pressure cooking is done, quick release the pressure.
- Skim off and discard some of the fat that has floated to the top.
- Press Sauté and adjust to high heat to reduce the sauce until thickened and syrupy. This will take about 15 minutes.
- Stir in the green onion.
- Serve with rice.