Cantonese Instant Pot Braised Beef with Radish
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
1 hr 45 mins
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Total Time
1 hr 45 mins
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Servings
8
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Calories
374 kcal
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Cuisine
Chinese
Cantonese Instant Pot Braised Beef with Radish
Description
This recipe starts by blanching beef flank steak briefly to remove impurities, then browning ginger slices in the Instant Pot to release aroma. The beef is combined with Shaoxing wine, light and dark soy sauces, oyster sauce, star anise, cloves, bay leaves, and sugar, creating a complex, fragrant cooking liquid. Pressure cooking on the meat/stew setting for 45 minutes tenderizes the beef efficiently.
After natural pressure release, peeled and cut daikon radish is added to the pot, blending into the beef's juices as the dish finishes cooking. A cornstarch-thickened chicken stock is stirred in to slightly thicken the sauce, which coats the beef and radish. Scallions garnish the dish imparting fresh herbal flavor and texture contrast.
This braised beef offers a rich umami experience highlighted by warming spices and a glossy sauce. It pairs well with steamed rice or noodles that soak up the flavorful gravy.
Ingredients
- 3 to 3 ½ lbs beef flank steak 1.5 kg, cut into 2 1/2-inch pieces, rough
- 2 tablespoons vegetable oil (30 ml)
- 7 lices ginger
- 1 cup Shaoxing wine (240 ml)
- 3 tablespoons soy sauce 45 ml, light
- 1 tablespoon dark soy sauce (15 ml)
- 1 tablespoon oyster sauce (15 ml)
- 3 pieces star anise
- 5 cloves
- 3 bay leaf
- 1 tablespoon sugar (12g)
- 2 pounds daikon radish (1 kg, peeled and cut into 1-½ inch pieces)
- ¼ cup chicken stock mixed with 2 teaspoons cornstarch, or water
- salt (to taste)
- 2 scallions (cut on a diagonal into 1-inch pieces)
Instructions
- Fill your wok with cold water, and add the beef. Place over high heat, bring to a boil, and cook the beef for 1 minute to remove any impurities. Use a slotted spoon to remove the beef to a colander, and rinse. Set aside.
- Heat 2 tablespoons vegetable oil in your Instant Pot on the saute setting. Add the ginger slices, and cook for 2-3 minutes, until fragrant and slightly crisped at the edges.
- Add the blanched beef, Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, 3 star anise, 5 cloves, 3 bay leaves, and 1 tablespoon sugar.
- Seal the Instant Pot, make sure the valve is set to “sealing,” and turn on the meat/stew for 45 minutes. The float valve on the top of the Instant Pot will raise when under pressure.
- Once finished, allow the Instant Pot to release pressure naturally. Once the Instant Pot is safe to open (pressure is fully released when the float valve has dropped back into the lid), open it and add the radish chunks. Stir to combine with the beef.
- Replace the lid, seal the Instant Pot, move the valve back to the sealing position, and put it back on manual high pressure for 10 minutes. Once done, allow the pressure to release again using Quick Pressure Release this time (be careful moving the valve, as the steam released will be very hot. Use an oven mitt!).
- Open the pot when safe. Turn on the Saute setting and bring the stew to a simmer. Mix together chicken stock or water and cornstarch into a slurry and stir into the stew to thicken. Simmer for 2 minutes, season with salt to taste, and stir in the scallions.
- Serve with rice!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 9g | 3% |
| Protein | 37g | 74% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 106mg | 35% |
| Sodium | 735mg | 31% |
| Potassium | 874mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 26mg | 29% |
| Calcium | 47mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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