Best Cooking Under Pressure Asian Spicy Beef Recipes

PRESSURE COOKER SPICY ORANGE BEEF

Pressure Cooker Spicy Orange Beef image

Pressure Cooker Chinese Take-Out Spicy Orange Beef & Rice is a one pot Asian dish. The rice cooks at the same time as the beef in the same pot.

Provided by Jill Selkowitz

Categories Dinner

Time 15m

Number Of Ingredients 16

Ingredients

2-3 pounds Flank Steak ((Sirloin or Top Round))
2 teaspoons Peanut Oil ((Olive or Vegetable))
1 cup Fresh Orange Juice
2 Tablespoons Potato Starch
6 inch Scallions ((sliced))
2 teaspoons Pure Sesame Oil
1 teaspoon Orange Zest
1/2 large Orange
1 teaspoon Pure Sesame Oil
6 cloves Fresh Garlic (minced)
1/2 cup Sweet/Black Soy Sauce
1/4 cup Soy Sauce, Low Sodium
1/4 teaspoon Chinese Five Spice
3-4 Dried Red Chili Peppers ((or to taste))
See my Pressure Cooker Perfectly Cooked Pot Pot Rice recipe
Stainless Steel Long Legged Trivet

Steps:

Mix together sauce ingredients, add beef and marinate for at least 10 minutes
Select Sauté or Browning on your Pressure Cooker and allow to heat.
Add peanut oil to the Pressure Cooker Cooking pot. Add beef and the marinade and lightly brown, about two minutes.
Turn off Pressure Cooker and add Orange Juice .
If making this a One Pot Meal, add the Prepared PIP Rice now.
Lock on lid and close Pressure Valve.
Cook at High Pressure for 5 minutes.
When Beep sounds, do a Quick Release. When all pressure is gone, open lid.
Remove rice and trivet. Quickly place cover on rice to finish steaming.
Dip a cup into liquid to remove about 1/4 cup, add Potato Starch and whisk until smooth. Pour the Potato Starch mixture into the sauce and combine.
Select Sauté or Browning and simmer until sauce thickens.
Stir in Scallions and mix for one minute. Turn off Pressure Cooker.
Drizzle in the Sesame Oil. Squeeze 1/2 Orange over meat and sprinkle Orange Zest.

PRESSURE COOKER SPICY ORANGE BEEF RECIPE - (4/5)

Pressure Cooker Spicy Orange Beef Recipe - (4/5) image

Provided by PineyCook

Number Of Ingredients 11

Ingredients

2 pounds flank steak, cut into 1/4-inch strips
1 tablespoon vegetable oil
6 cloves garlic, minced
3/4 cup fresh orange juice
1/4 cup soy sauce
2 teaspoons sesame oil
1/2 teaspoon red pepper flakes
1 teaspoon orange zest
2 tablespoon cornstarch
3 tablespoon cold water
1 bunch green onions, sliced

Steps:

Season beef with salt and pepper. Put oil in the cooking pot and select browning. When oil begins to sizzle, brown meat in batches until all meat is browned-do not crowd. Transfer meat to a plate when browned. When all meat is browned select Sauté and add garlic to the pot. Sauté for 1 minute. Add orange juice, soy sauce, sesame oil, red pepper flakes, and orange zest to the pot. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Combine the cornstarch and water, whisking until smooth. Add cornstarch mixture to the sauce in the pot stirring constantly. Select Simmer and bring to a boil, stirring constantly until sauce thickens. Stir in green onions. Serve over rice; garnish with additional orange zest, green onion and red pepper flakes if desired.

COOKING UNDER PRESSURE: ASIAN SPICY BEEF

Cooking Under Pressure: Asian Spicy Beef image

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

Ingredients

PLAN/PURCHASE
2 pound(s) chuck or charcoal steak
THE MARINADE
2 tablespoon(s) sesame oil
2 tablespoon(s) rice wine vinegar
1 tablespoon(s) tamari sauce, or liquid aminos
- salt, kosher variety, to taste
- black pepper, freshly ground to taste
THE SAUCE
1/2 medium onion, thinly sliced
1 1/2 cup(s) chicken or beef stock, not broth
1/4 cup(s) tamari sauce, or liquid aminos
1/4 cup(s) orange juice, freshly squeezed, pulp and all
3 clove(s) garlic, minced
1 tablespoon(s) dehydrated onions
1 teaspoon(s) ginger powder
1 pinch(es) red pepper flakes
THE SLURRY
2 tablespoon(s) flour, all-purpose variety
3 tablespoon(s) water, room temperature
OPTIONAL ITEMS
- long-grain white rice, for serving
- toasted sesame seeds, for garnish
- green onion, sliced, for garnish

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.