Ingredients
- 2 lb rough flank, brisket or chuck, cut into 3"- 4" pieces
- 1 lb daikon (white radish/turnip), peeled and cut into large chunks
- 5 cloves of garlic, peeled
- 6-10 slices of ginger
- 2 shallots
- 5 star anise
- 5 stalks of scallions
- 2 tablespoon Shaoxing wine
- 3 cups water
SAUCE
- 2 tablespoon Chee Hou sauce
- 1 tablespoon oyster sauce
- 2 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
CORNSTARCH SLURRY
- 3 tablespoon cornstarch
- 3 tablespoon water
Instructions
- Set the Instant Pot to the Sauté function. Once it comes to temperature, add a bit of oil, just enough to coat the bottom.
- Carefully add half of the beef in a single layer and sear on all sides. Be sure not to overcrowd the pot. Remove the browned beef and repeat with the remaining half. Set aside.
- In the same pot, add garlic, ginger, shallots, scallions and star anise. Stir continuously and sauté until the aromatics begin to change color.
- Deglaze the pot by adding Shaoxing wine. Be sure to scrape the bottom of the pot to release the browned bits.
- Add in all the SAUCE ingredients (Chee Hou sauce, oyster sauce, light soy sauce, and dark soy sauce). Mix well for about 15-20 seconds.
- Return the browned beef to the pot. Toss well until the beef is fully coated in sauce.
- Add water and be sure it doesn't exceed the max line. Cook on high pressure for about 1.25 hours, until the beef and connective tissue are soft and tender. Quick release when the time is up. (For other cuts of beef, refer to the chart above for cook times.)
- Add the daikon and cook on high pressure for 10 minutes and quick release.
- Use a ladle or fat skimmer and remove the extra fat/oil floating on the surface.
- Stir together the ingredients for the cornstarch slurry. With the lid removed, set the Instant Pot to the Sauté function and bring the stew to a boil. Carefully stir in half of the cornstarch slurry and allow it to return to a boil. Repeat with another tablespoon of cornstarch slurry until you reach your desired consistency.
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