Description
If you’re looking for a comforting meal packed with deep flavors, tender beef, and the warmth of Korean-inspired spices, this Pressure Cooker Korean Beef Stew is calling your name.
Ingredients
- 2 tablespoon sesame oil
- 800 g Diced beef (1.8lb) – braising, casserole, stewing steak, chuck or brisket any beef suitable for slow cooking
- 2 tablespoon Plain Flour
- 2 tablespoon rice wine vinegar
- 100 ml Reduced Salt Soy sauce (6 tbsp) – we used reduced salt
- 1 teaspoon ground ginger – or 2 teaspoon fresh grated ginger
- 3 teaspoon Garlic puree – or 2 garlic cloves crushed
- 2 teaspoon Chilli puree – or 2 chilli chopped very finely
- 50 g Brown sugar (⅓ cup)
- ½ teaspoon ground black pepper
- 300 ml Beef Stock (1 ¼ cup) – we used a rich beef knorr stock pot
Instructions
Coat beef with flour
Select Fry/Saute mode and sear meat in seasame oil until just browned on the outside.
Add garlic and chilli puree, stir in and turn off pressure cooker.
Add rice wine vinegar, this will make it easy to scrap off any residue from bottom of pan.
Add soy sauce and ginger powder
Add brown sugar, pepper and stock
Stir through
Select meat / high pressure setting, set timer for 13 minutes. When finished cooking, allow 10 -15 minutes for natural release of pressure
Make sure valve is in closed position to pressure cook.
Optional, to thicken stew, in a small bowl, whisk the flour with water.
Pour into the Korean beef, change settings on the pressure cooker to fry mode, bring to the boil, this will thicken up the sauce within 2 minutes.
Serve with rice and sprinkle with spring onion and sesame seed.
- Prep Time: 7
- Cook Time: 23
Nutrition
- Serving Size: 6
- Calories: 796
- Sugar: 24g
- Fat: 50g
- Saturated Fat: 18g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 50g