
Ingredients
- 900g Chuck beef
- 1.5 cups beef stock
- 3 cloves minced garlic
- 3 stalks crushed lemongrass
- 2 cloves
- 1 cinnamon stick
- 2 star anise
- 3 tablespoons tomato paste
- 3 carrots cut into chunks
- 1 diced onion
- 2 bay leaves
- 2 tablespoons of Squid fish sauce
- 1 tablespoon of soy sauce
- 1/2 tsp salt
- salt and pepper for seasoning
- Sprigs of coriander to garnish (optional)
Method
- Pat steaks dry and season with salt and pepper. In a pan, brown one side for 7 minutes before flipping over, then brown the other side. Chop the chuck steak into chunks and keep aside.
- Turn on saute mode of an Instant Pot. Add in sliced onions and saute for 3 minutes. Add in minced garlic, sliced ginger, lemongrass, 3 star anise, 3 cloves, 2 bay leaf, 1 stick cinnamon, then saute for another minute. Add in 3 tbsp of tomato paste and saute for another minute.
- To deglaze the bottom of the Instant Pot, pour in ½ cup of chicken stock, then scrub all the delicious brown bits off the bottom with a wooden spoon and mix around.
- Add 1 cup of chicken stock, 2 tbsp of Squid fish sauce, 1 tbsp of soy sauce, and ½ tsp fine salt to the Instant Pot then stir to combine.
- Add the meat to the pot and ensure the cubes are partially soaked in the liquid. Place the carrot chunks on top.
- Close the lid, and turn the Instant Pot's venting knob to Sealing position. Set it to pressure cook at high pressure for 33 minutes. When complete, let it natural release for 10 minutes before removing the lid. Serve in bowls with coriander as a garnish if you wish and enjoy!
Product used in recipe
- SQUID BRAND - SQUID BRAND FISH SAUCE 300ML