Instant Pot Braised Beef and Ginger Wine

Step 1

Method 1: Using an Instant Pot - Pressure Cooker function

Step 2

Mix and combine all the ingredients for the sauce together in a bowl.

Step 3

Add in 3 tablespoons extra virgin olive oil and all the other ingredients plus the sauce prepared in step Stir and mix well.

Step 4

Cover the instant pot and lock lid. Using the pressure cooker function, set cook time for 25 minutes. Let the instant pot rest for another 10 minutes, carefully release pressure. Unlock lid.

Step 5

Garnish with coriander (cilantro) and spring onion (shallots) and serve with steamed rice.

Step 6

Method 2: Using a Pot on Stove Top

Step 7

Mix and combine all the ingredients for the sauce together in a bowl.

Step 8

Heat up the pot with 3 tablespoons extra virgin olive oil and stir-fry the garlic and ginger on low heat until lightly golden.

Step 9

Then add in all the beef pieces, star anise and cloves and stir-fry for 5 minutes on high to medium heat.

Step 10

Add the sauce prepared earlier and stir-fry for another 5 minutes. Add water and cover with lid and bring to the boil and simmer the beef for 1 ½ hours on low heat or until beef is soft.

Step 11

Garnish with coriander (cilantro) and spring onion (shallots) and serve with steamed rice.

Step 12

For cooking the bok choy:

Step 13

Heat up a pot half filled with water and bring to a boil. Turn the heat to low and briefly blanch the bok choy together with 2 tablespoons extra virgin olive oil for 1 minute or until the bok choy turns bright green in colour.

Step 14

Place the cooked bok choy on a serving plate.