Instant Pot Chinese Beef Stew
User Reviews
5.0
297 reviews
Excellent
-
Total Time
1 hr 20 mins
-
Servings
4 -6
-
Calories
301 kcal
-
Course
Main Course, Lunch, Dinner
Instant Pot Chinese Beef Stew
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Make this Popular Classic Hong Kong Comfort Food: Instant Pot Chinese Beef Stew aka Chinese Beef Brisket Stew with Beef Tendon & Daikon (Chinese: 柱侯蘿蔔牛筋腩). Easy dinner your family will enjoy! :)
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Ingredients
- 2 - 2.5 pounds (1068g) beef finger meat (Chinese: 牛坑腩)
- 1 pound (454g) beef tendons (Chinese: 牛筋)
- 1 - 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
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
Thickener:
- 3 tablespoons (27g) cornstarch
- 4 tablespoons (60ml) cold water
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Instructions
- Prepare Ingredients:Prepare Chenpi: Rehydrate the chenpi by soaking it with cold water for 15 minutes. Use a spoon to scrub off chenpi's white bitter part.Prepare Beef Tendons: For uncooked beef tendons - pressure cook tendons with a cup of cold water in Instant Pot at High Pressure for 1 hour & 15 minutes + Natural Release. Discard the cooking liquid. Rinse the cooked tendons under cold running tap water. Cut tendons into smaller pieces, then remove some of the fat if desired.*Pro Tip: Try to buy pre-cooked beef tendons to simplify the cooking process. Both chenpi or tendons are optional. So omit if you can't find them.
- Brown Beef Finger Meat: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry the beef finger meat. Drizzle the inner pot with 1 tbsp peanut oil or olive oil. Then, brown 2 sides of the beef for 3 minutes per side in Instant Pot (may have to brown in two separate batches). Set aside browned beef.
- Saute Ginger & Garlic: Add crushed garlic cloves, sliced ginger, chopped shallot, and white part of green onions in Instant Pot. Saute until fragrant (~2 mins). While the ginger and garlic are being sauteed, quickly cut the beef into stew-size pieces.
- Deglaze: Add pre-cooked tendon pieces and browned beef pieces (with all the meat juices) in Instant Pot. Give it a few quick mixes. Pour in 1 tbsp Shaoxing wine (or dry sherry wine/water) and completely deglaze the bottom of the pot.
- Make Chu Hou Sauce: Add 3 tbsp (45ml) chu hou paste, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) dark soy sauce, 2 tsp (12ml) oyster sauce, 3 star anises, 2 tsp (10g) rock sugar or white sugar, and a piece of chenpi in Instant Pot. Give it a quick mix so all the ingredients are infused with the paste. Add in daikon chunks, 1 cup (250ml) unsalted chicken stock, and a pinch of salt. Give it another quick mix. Ensure all the beef are partially submerged into the sauce.
- Pressure Cook Chinese Beef Stew:Option 1 - Super Soft Daikon: Pressure Cook at High Pressure for 25 minutes (beef with some chew) - 32 minutes (melt-in-your-mouth beef), then 15 minutes Natural Release.Option 2 - Perfectly Cooked Daikon: Pressure Cook at High Pressure for 10 minutes + Quick Release to set aside the Daikon; then Pressure Cook at High Pressure for 12 minutes (beef with some chew) - 18 minutes (melt-in-your-mouth beef) + 15 minutes Natural Release.
- Thicken & Season: Bring the beef stew sauce to a simmer with the "Saute" button. In a small mixing bowl, mix cornstarch with water, then mix it in one third at a time until desired thickness. Taste and adjust seasoning by adding more salt. For reference, we added 2 large pinches of salt in the end.
- Serve: Add beef finger meat, beef tendons, and daikon to a serving bowl. Drizzle with the yummy flavorsome chu hou sauce. Enjoy!~ :)
Equipments used:
Notes
- Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Nutrition Information
Show Details
Calories
301kcal
(15%)
Carbohydrates
15g
(5%)
Protein
27g
(54%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Cholesterol
76mg
(25%)
Sodium
396mg
(17%)
Potassium
792mg
(23%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
60IU
(1%)
Vitamin C
24.8mg
(28%)
Calcium
53mg
(5%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 4-6
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 27g | 54% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 76mg | 25% |
| Sodium | 396mg | 17% |
| Potassium | 792mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 24.8mg | 28% |
| Calcium | 53mg | 5% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
297 reviews
Excellent
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