Easy Chinese Beef Stew
50 minutes
If you can find them, Szechuan peppercorns add a wonderful taste to this beef and daikon stew made in the pressure cooker. You can also adjust the amount of chilli to your personal taste.
Chelsea
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Ingredients
Serves: 3
- 500g topside roast, cut into bite-sized pieces
- 3 daikon (Chinese white radish), peeled and cut into bite-sized pieces
- 3 spring onions, finely chopped
- 30g fresh ginger, finely chopped
- 1 tablespoon chilli flakes
- freshly cracked Szechuan peppercorns, to taste
- 2 tablespoons oil
- 1 teaspoon rice wine
- 2 teaspoons dark soy sauce
- 1 teaspoon sugar
- salt, to taste
- 1 chicken stock cube
Directions
Preparation:15min ›
Cook:35min ›
Ready in:50min
- Blanch beef in boiling water for 2 minutes, then drain and set aside.
- Heat a wok or large frypan, add 2 tablespoons vegetable oil and heat to hot. Add the beef and stir fry until it changes colour.
- Add 1 teaspoon rice wine and 2 teaspoons dark soy sauce. Stir well. Add 1 teaspoon sugar and stir.
- Add the spring onions, ginger, chilli flakes and pepper and mix well.
- Transfer all the contents into a pressure cooker and add water to cover completely. Cook for 30 minutes.
- Place the pressure cooker under cold running water to reduce the pressure. After the cooker cools, carefully open the lid.
- Add the daikon cubes into the cooker. Season with salt and the chicken stock cube. Cover the pressure cooker and cook for another 5 minutes.
- Turn off the heat and let the cooker cool. Carefully open the cooker and serve.
