Chinese-Style Braised Beef
1-1/2 lb stew beef, cut into 2” cubes
1/4 cup flour
4 tbsp peanut oil, divided
1 tbsp garlic, minced
1” ginger root, julienned
2 bird’s eye chilies, chopped (can be substitute with 2 tbsp red pepper flakes)
2 whole star anise
1 cinnamon stick
1/2 tsp fennel seeds
1/2 tsp pink peppercorns
4 whole cloves
2 tbsp rice wine (like sake)
2 cups beef broth
4 tbsp dark soy sauce
4 tbsp dark brown sugar
1 bunch scallions, chopped
Salt and pepper to taste
Place the beef in a large ziplock bag. Sprinkle with salt, pepper, and the flour. Seal the bag tightly and shake to coat each piece of meat.
Heat 2 tablespoons of oil in the pressure cooker. Brown the beef in batches. When all the beef is seared, remove the beef and set aside.
Pour the remaining peanut oil to the pot, then add the ginger, garlic, scallions, chilies, cinnamon stick, star anise, cloves, fennel seeds, and peppercorns. Cook, stirring often, until fragrant, about two minutes.
Pour in the rice wine and scrape the bottom of the pan to gather all the flavor. Allow the wine to almost evaporate, about a minute.
Return the beef to the pan, then add the beef broth, soy sauce, and sugar. Stir, then taste the sauce and add salt, if needed.
Seal the lid on the pressure cooker, wait for the valve to whistle, then turn down the heat to a simmer. Let cook for 60 to 65 minutes.
Turn off the heat and wait for about ten minutes to allow the pressure to escape through the hatch and remove the lid. Taste the sauce and adjust the seasonings, as needed.
Serve the braised beef over rice.
Approximate Nutritional Values: http://chinese.food.com/recipe/chinese-style-braised-beef-one-pot-357133