Cantonese Instant Pot Braised Beef with Radish by The Woks Of Life

Ingredients

• 3 to 3 ½ lbs Beef rough flank, cut into 2 ½-inch pieces
• 2 lbs Daikon radish, peeled and cut into 1 ½-inch pieces
• 7 slices Ginger
• 2 Scallions, cut on a diagonal into 1-inch pieces
• 1 cup Shaoxing wine
• 3 tablespoons Light soy sauce
• 1 tablespoon Dark soy sauce
• 1 tablespoon Oyster sauce
• ¼ cup Chicken stock or water, mixed with 2 teaspoons cornstarch (for slurry)
• 2 tablespoons Vegetable oil
• 3 pieces Star anise
• 5 Cloves
• 3 Bay leaves
• 1 tablespoon Sugar
• To taste Salt

Instructions

1. Fill a wok or large pot with cold water and add the beef. Bring to a boil over high heat and cook for 1 minute to blanch the beef and remove impurities. Use a slotted spoon to transfer beef to a colander, rinse thoroughly, and set aside.
2. Heat 2 tablespoons of vegetable oil in your Instant Pot on the sauté setting. Add the ginger slices and cook for 2-3 minutes, stirring occasionally, until fragrant and the edges are slightly crisped.
3. Add the blanched beef, Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, star anise, cloves, bay leaves, and sugar to the Instant Pot. Stir to combine all ingredients evenly.
4. Secure the Instant Pot lid, ensure the valve is set to “sealing,” and cook on the meat/stew setting for 45 minutes. Allow the pressure to release naturally until the float valve drops completely, indicating it is safe to open.
5. Once the Instant Pot is safe to open, carefully remove the lid. Add the daikon radish chunks to the pot and stir gently to combine with the beef and braising liquid.
6. Replace the lid, set the valve to “sealing,” and cook on manual high pressure for another 10 minutes. When cooking is complete, perform a quick pressure release (use an oven mitt to carefully move the valve away from your face to release steam).
7. When safe to open, remove the lid. Turn the Instant Pot to the sauté setting and bring the stew to a simmer. Stir in the cornstarch slurry (chicken stock/water mixed with cornstarch) gradually until the stew thickens to your desired consistency. Simmer for 2 minutes to cook out any starchy taste.
8. Taste the stew and adjust seasoning with salt as needed. Stir in the diagonal-cut scallions just before serving.
9. Serve the Cantonese Instant Pot Braised Beef with Radish hot, preferably over steamed white rice.