Cooking Under Pressure Asian Spicy Beef Recipes

Steps:

• Place the meat in a large pot and cover with cold water by about 2 inches; bring to a boil. Let boil for 3 minutes, then turn off the heat, drain the water and transfer the meat to a cutting board. When it's cool enough to handle, cut the meat into approximately 1-inch cubes.
• In the same pot, heat the vegetable oil over medium. Add the onion, scallions, ginger, garlic, star anise and dried red chiles, and sauté for about 30 seconds. Reduce heat slightly, and stir in Pixian sauce, letting it cook until the red oil rises. Add the beef, cooking wine, soy sauce and 2 cups water.
• Cover the pot and bring to a boil over high. Once the mixture is boiling, reduce heat to low so the liquid holds at a simmer, and cook for 30 minutes. Remove the lid and simmer for another 30 minutes, until meat is tender and the sauce is reduced. If the pan starts to dry out, exposing the meat, add a splash of water as needed.
• Once the meat is cooked, add the tomato, Sichuan peppercorn powder and chile powder, and stir to combine. Turn off the heat, and cover for about 5 minutes so the flavors can meld. Serve over warm rice or noodles, and finish with a drizzle of Sichuan chile crisp.

Steps:

• PREP/PREPARE
• When I slice my onion for this recipe, I use a mandoline, and slice them paper thin. During the cooking process, they almost melt into the sauce. If, however, you want to see your onions, then cut them a bit thicker.
• Cooking the beef for 45 minutes will leave it falling-apart tender. If you want a bit more of a bite, then reduce the cooking time to 30 minutes.
• I did try searing the beef before putting it into the pressure cooker; however, my tests showed little to no difference, so I just take the beef from the fridge to the pressure cooker.
• Although this is a beef dish, I prefer chicken stock. In two tests, I felt that the beef stock made the final dish a bit too heavy.
• If you want to keep this sauce gluten free, then skip adding the slurry to the cooking sauce. It will be a bit thinner, but it will still taste wonderful.
• Gather your Ingredients (mise en place).
• THE MARINADE
• Thinly slice the beef, and add to a bowl with the sesame oil, rice wine vinegar, and tamari sauce, and then season with salt and pepper.
• Chef's Tip: If you are having trouble slicing the beef, simply put the steaks in the freezer for 20 minutes to firm them up a bit. Then slice away.
• Cover and place in the refrigerator, for several hours (overnight is best).
• Remove the beef from the fridge, and add to the bowl of your pressure cooker.
• THE SAUCE
• Add the sauce ingredients, and stir to combine.
• Set the pressure cooker to high, and time it for 45 minutes.
• After 45 minutes, allow the pressure to come down naturally, about 10 - 12 minutes.
• Strain the beef and onions from the liquid, and place the sauce in a small pan, over medium heat.
• Whisk the slurry ingredients together in a small bowl, add it to the sauce, and bring up to a light boil, then continue to boil, until the sauce thickens and slightly reduces, about 10 minutes.
• Chef's Note: During the boiling of the sauce, continue to whisk, until thickened.
• Gently fold the beef into the sauce, and allow to heat through, about 1 minute.
• PLATE/PRESENT
• Serve with rice or noodles. Enjoy.
• Keep the faith, and keep cooking.