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

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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.