This Instant Pot Chinese Beef Stew recipe has become a favorite of my family. It’s tasty, filling, and fairly easy to make. My hubby and girls ask for it constantly, even when it’s over 90 degrees out. It goes well with rice.
2 lbs brisket or beef chuck steak
1 lb beef tendon
1 cup baby carrots
2 cups pea shoots or Napa cabbage
6 baby bok choy
4 tablespoons chu hou sauce (can be found in any Asian market)
1 tablespoon regular soy sauce
1 tablespoon dark soy sauce (for color)
2 teaspoons oyster sauce
3 star anise
2 teaspoons rock sugar or white sugar
2 small pieces dried (soaked and rehydrated) or fresh mandarin peel or Chinese: 陳皮
1 whole yellow onion with brown skins
4 slices ginger
6 garlic cloves (minced)
1 bunch green onion (minced)
2 cups beef broth
1 tablespoon Shaoxing wine
1. Pressure cook the beef tendons with a cup of water for 1 hour. Wait 10 minutes and then do a natural release. After 20 minutes if the steam is not all out then do a quick release. Set aside.
2. Saute the beef chuck steak or brisket. Turn all sides until brown. Set aside.
3. Saute garlic, ginger, and most of the green onion. Reserve about 2 handfuls for garnish.
4. Carefully scrape the pot to make sure nothing is stuck to the bottom. You don’t want anything burning as burnt food destroys the taste of the beef stew.
5. Add in all beef tendon and beef chuck steak or brisket pieces to the ginger, garlic, and green onion. Add in the Shaoxing wine.
6. Add in the chu hou sauce and soy sauce, carefully measuring the sauce portions. Add in sugar and star anise. Add in beef broth. Add in the fresh or dried mandarin peel, daikon, carrots, pea shoots or Napa cabbage, and boy choy. Stir well.
7. Pressure cook using the Meat/Stew function. Do a natural release for 20 minutes. You can do a quick release after the natural release for 20 minutes.
8. While the natural release is occurring, mix 2 tablespoons corn starch with 4 tablespoons beef broth in a small bowl. Slowly mix in after the natural and quick release. Also, if you are going to serve the beef stew over rice, now is the time to make the rice.
9. In each bowl make sure there is beef, daikon, carrots, and some greens, topped with the beef broth. Use leftover green onion as a garnish. Serve with rice if desired. The beef stew goes well served over white rice.
*Green onion grows quickly. You will find if you save the roots of the green onion, they will grow if placed in a cup of water.
*Leftovers are just as yummy the next day but the beef stew will appear darker and the broth will be thicker. If making it for a specific dinner or gathering you will want to make it the day of the dinner or gathering.
Dr. Jacqueline "Jax" Cheung grew up in Sacramento, California. She is a Christian Wife, Proud Mom,DrPH, MBA, Foodie, Writer, Blogger, Adoption Advocate, ESFJ, & Breast Cancer Survivor. Jax is the owner of the award winning Jax Chronicles Blog & Adoption Ministry. She is also the Editor-In-Chief of the Elk Grove Tribune, and freelances for Sacramento4Kids, and many other publications. She was voted Sacramento Area A-List Best Local Blogger 2014, 2015, 2017 & 2018 and Best of Elk Grove Best Blogger 2016 & 2017. In 2019 Jax was recognized for Outstanding Service & Dedication to Elk Grove and also received an Award of Recognition from the California State Senate. Jax is married to Dr. Kenneth Cheung (Kenny). Jax and Kenny live in Elk Grove, California and have 2 daughters named Roxy and Carissa, 1 dog named Marshmallow, and 3 cats named Mochi, Miso, and Mango. To follow her journey please like her Jax Chronicles Facebook page, follow her Instagram @jaxchronicles, follow her Twitter @jaxchronicles, or check out Jax Chronicles Blog & Adoption ministry.