cooking under pressure: asian spicy beef

How To Make cooking under pressure: asian spicy beef

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  Step 1
  PREP/PREPARE
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  Step 2
  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.
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  Step 3
  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.
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  Step 4
  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.
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  Step 5
  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.
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  Step 6
  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.
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  Step 7
  Gather your Ingredients (mise en place).
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  Step 8
  THE MARINADE
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  Step 9
  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.
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  Step 10
  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.
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  Step 11
  Cover and place in the refrigerator, for several hours (overnight is best).
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  Step 12
  Remove the beef from the fridge, and add to the bowl of your pressure cooker.
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  Step 13
  THE SAUCE
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  Step 14
  Add the sauce ingredients, and stir to combine.
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  Step 15
  Set the pressure cooker to high, and time it for 45 minutes.
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  Step 16
  After 45 minutes, allow the pressure to come down naturally, about 10 - 12 minutes.
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  Step 17
  Strain the beef and onions from the liquid, and place the sauce in a small pan, over medium heat.
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  Step 18
  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.
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  Step 19
  Chef’s Note: During the boiling of the sauce, continue to whisk, until thickened.
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  Step 20
  Gently fold the beef into the sauce, and allow to heat through, about 1 minute.
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  Step 21
  PLATE/PRESENT
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  Step 22
  Serve with rice or noodles. Enjoy.
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  Step 23
  Keep the faith, and keep cooking.
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