Instant Pot Braised Curry Beef
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr
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Servings
8
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Calories
440 kcal
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Cuisine
Chinese
Instant Pot Braised Curry Beef
Description
This dish starts by blanching beef chunks to remove impurities. The Instant Pot sauté function is used to infuse vegetable oil with garlic, shallots, and bay leaves, then toasted curry and turmeric powders add depth. The beef, broth, sugar, salt, and tomato paste are combined and pressure cooked to tenderize the meat rapidly while allowing the spices to meld fully.
The rich curry sauce coats tender pieces of outside flank steak (or substitute cuts like brisket or chuck), creating a stew-like consistency. Separately sautéed onions add a slight crunch and mild sweetness, contrasting the deep, savory flavors of the curry. The use of an Instant Pot significantly reduces the long braising time typical for such dishes.
Ingredients
- 3 1/2 pounds outside flank steak 牛腩, can also substitute beef brisket or chuck, cut into large 2-inch cubes, or rough flank
- ¼ cup vegetable oil (plus 1 tablespoon, divided)
- 5 cloves garlic (chopped)
- 5 shallot finely chopped
- 3 bay leaf
- ⅓ cup curry powder
- 1 teaspoon turmeric powder
- 2 cups beef broth (chicken broth or water)
- 4 teaspoons sugar
- 1 tablespoon salt (plus more to taste)
- 2 tablespoons tomato paste
- 2 onion cut into wedges, large
- 2 teaspoons cornstarch (dissolved in 1 tablespoon water)
Instructions
- First, blanch the beef to get rid of any impurities. Add the chunks of beef to a wok full of cold water, and bring to a boil. Boil for 1 minute, drain, rinse, and set aside.
- Heat ¼ cup of oil in the Instant Pot on the sauté setting. Add the garlic, shallots, and bay leaves to infuse the oil. Cook for a few minutes. Then add the curry powder and turmeric. Stir until well-combined. If need be, add a little bit more oil so the curry powder doesn’t stick to the bottom of the pot. Take care not to burn the spices!
- After a minute, add in the beef, broth or water (reduce the amount of liquid here to ⅔ cup if using beef chuck instead of outside flank), sugar, salt, and tomato paste. Seal the Instant Pot, and turn on the meat stew setting for 45 minutes (reduce cooking time to 30 minutes if using beef chuck).
- Meanwhile, sauté the onions in 1 tablespoon oil in your wok for 1-2 minutes. They should still be a bit crunchy. Set aside. Release pressure completely from the Instant Pot using natural release.
- When safe, open the lid of the Instant Pot, and turn on the sauté setting. Stir in cornstarch slurry, and allow the sauce to thicken for a couple minutes. If the curry isn’t thick enough for your liking, make and add more cornstarch slurry accordingly. After the sauce has thickened, stir in the sautéed onions. Taste for seasoning and add salt to taste. Serve over rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 15g | 5% |
| Protein | 36g | 72% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 117mg | 39% |
| Sodium | 993mg | 41% |
| Potassium | 984mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 93mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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