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cooking under pressure: asian spicy beef

Recipe by
Andy Anderson !
Wichita, KS

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.

yield serving(s)
prep time 15 Min
cook time 45 Min
method Pressure Cooker/Instant Pot

Ingredients For cooking under pressure: asian spicy beef

  • 2 lb
    chuck or charcoal steak
  • 2 Tbsp
    sesame oil
  • 2 Tbsp
    rice wine vinegar
  • 1 Tbsp
    tamari sauce, or liquid aminos
  • salt, kosher variety, to taste
  • black pepper, freshly ground to taste
  • 1/2 md
    onion, thinly sliced
  • 1 1/2 c
    chicken or beef stock, not broth
  • 1/4 c
    tamari sauce, or liquid aminos
  • 1/4 c
    orange juice, freshly squeezed, pulp and all
  • 3 clove
    garlic, minced
  • 1 Tbsp
    dehydrated onions
  • 1 tsp
    ginger powder
  • 1 pinch
    red pepper flakes
  • 2 Tbsp
    flour, all-purpose variety
  • 3 Tbsp
    water, room temperature
  • long-grain white rice, for serving
  • toasted sesame seeds, for garnish
  • green onion, sliced, for garnish

How To Make cooking under pressure: asian spicy beef

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

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