Ingredients
The following ingredients have 8 Servings
- 3 pounds boneless beef shank or chuck (cut into 1 1/2" chunks)
- 4 slices fresh ginger
- 1/4 cup Shaoshing wine
- 2 tablespoons oil
- 4 slices fresh ginger
- 6 cloves garlic (smashed)
- 1 onion (cut up)
- 4 dried chilies, torn (or substitute 1-2 teaspoons red pepper flakes)
- 4 scallions (cut into 2" lengths)
- 1 tomato (quartered)
- 1 tablespoon tomato paste
- 3 tablespoons spicy Szechuan bean paste
- 1/4 cup Shaoshing wine
- 1/4 cup dark soy sauce
- 1/4 cup soy sauce
- 1 daikon radish (peeled, cut into chunks)
- 4 carrots (peeled, cut into chunks)
- 1/2 teaspoon five spice powder
- 1 tablespoon dark brown sugar
- 4 cups beef broth
- 2 tablespoons Szechuan peppercorns
- 4 star anise
- 1 cinnamon stick (3" long)
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 3 bay leaves
- 24 ounces fresh Chinese noodles
- 8 cups baby bok choy (trimmed, cut up, cooked in water until tender)
- spicy pickled mustard greens or mustard stem (chopped fine)
- 4 scallions (minced )
- 1/2 cup cilantro (minced)
- sesame oil
- white pepper
Instruction
- Bring a large pot of water to boil; add beef chunks, ginger and wine. Bring to a boil; reduce heat to simmer and cook 10 minutes. Strain beef.
- Wrap Spice Bag ingredients in cheesecloth and tie together with string.
- Heat oil in Instant Pot using saute function. Add ginger, garlic, onion, scallions, tomato, and dried chilies, and stir briefly until fragrant; add tomato paste and spicy bean paste and stir until fragrant. Add wine, dark and regular soy sauces, scraping any bits and pieces from the bottom of the pot. Add beef, daikon, carrots, five spice powder, and brown sugar. Add Spice Bag and beef broth. Beef should be covered with liquid; if not, add a little more water until beef is just covered.
- Cook on high pressure for 70 minutes, then let pressure naturally release. Beef should be very tender.
