Instant Pot Cantonese Braised Beef with Daikon

Name: Instant Pot Cantonese Braised Beef with Daikon
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 8
Ingredients: 3-3.5 lb beef rough flank; 2 lb daikon radish; 7 slices ginger; 2 scallions; 2 tbsp vegetable oil; 1 cup Shaoxing wine; 3 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tbsp oyster sauce; 3 star anise; 5 whole cloves; 3 bay leaves; 1 tbsp sugar; 1/4 cup chicken stock or water; 2 tbsp cornstarch; 1 to taste salt

This Cantonese-style braised beef is rich, aromatic, and deeply savory, with tender chunks of beef and sweet daikon radish soaking up the soy-based sauce. The Instant Pot shortens the braising time while still delivering the comfort of a slow-simmered Chinese beef stew.

Servings8 Portions

Prep Time15 Mins

Cook Time105 Mins

Difficulty

Intermediate

Ingredients

beef rough flank
3 lb
daikon radish
2 lb
ginger
7 slices
scallions
2
vegetable oil
2 tbsp
Shaoxing wine
1 cup
light soy sauce
3 tbsp
dark soy sauce
1 tbsp
oyster sauce
1 tbsp
star anise
3
whole cloves
5
bay leaves
3
sugar
1 tbsp
chicken stock or water
0.3 cup
cornstarch
2 tbsp
salt
1 to taste

Step-by-Step Instructions

Place the beef in a wok or large pot and cover with cold water. Bring to a boil over high heat, cook for 1 minute to remove surface impurities, then drain, rinse the beef well, and set aside.

Set the Instant Pot to Saute and heat the vegetable oil. Add the ginger slices and cook for 2 to 3 minutes, stirring occasionally, until fragrant and lightly golden around the edges.

Add the blanched beef to the pot, then stir in the Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, star anise, cloves, bay leaves, and sugar. Mix until the beef is evenly coated.

Lock the lid in place and set the valve to Sealing. Cook on Meat/Stew or Manual High Pressure for 45 minutes.

When the cooking time ends, let the pressure release naturally until the float valve drops. Open the lid carefully, add the daikon chunks, and stir them into the braising liquid.