Cooking Under Pressure Asian Spicy Beef Recipes
COOKING UNDER PRESSURE: ASIAN SPICY BEEF
This is an easy/peasy dish to assemble... The pressure cooker does all the work for you. Just a few simple ingredients, and a lot of great flavor. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Beef
Number Of Ingredients 24
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.
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