Braised Beef Shank in Soybean Paste 酱烧牛肉

【Braised Beef Shank in Soybean Paste】
by MaomaoMom

I made this braised beef shank in soybean paste for dinner.. With aid of an electric pressure cooker, this dish can be done in 45 minutes. The meat is so tender and full of flavour.

 Braised Beef Shank in Soybean Paste 酱烧牛肉

Meal type: Beef
Prepare time: 10 minutes
Cook time: 45 minutes
Stand time: 30 minutes
Level: Easy
Serves: 8 servings

Ingredients:

1) 1000g beef shank or beef stew;
2) 2 tbsp olive oil, 1 tbsp chili bean paste, 1 tbsp sweet soybean paste, 2 green onion chopped to 2-inch length, 10 g sliced fresh ginger, 5-6 cloves of garlic, crushed;
3) 1 tsp Chinese cooking wine, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tsp sugar, 1/3 tsp salt, 3-4 tbsp water.

Directions:

1: Soak beef in cold water for 30 minutes and then drain. Dice beef into 4x2x2 cm pieces. Place a non-stick sauté pan on high heat, add 1 tbsp olive oil and beef (Picture 1). Sauté for a few minutes until water evaporates and beef turns brown (Picture 2). Transfer beef in a bowl and set aside.

2: Heat 1 tbsp olive oil in the same pan over medium-high heat. Sauté 1 chili bean paste and sweet soybean paste for about 30 seconds. Add chopped green onion, ginger and garlic (Picture 3), continue sauté for 30 seconds. Put the beef back into the pan, and sauté for 1 minute (Picture 4), then add all ingredients of Ingredient 3).

 Braised Beef Shank in Soybean Paste 酱烧牛肉

3: Transfer beef and sauce into InstantPot pressure cooker (Picture 5). Cover the lid and place the pressure valve in “Seal” position. Press “Manual” button and set 38 minutes of cooking time.

4: When the program is done, wait another 5 minutes. Slowly release the pressure then open the lid (Picture 6). Select “Sauté” and set temperature to “More”, stir occasionally until the sauce is reduced to 1/3. If your pressure cooker does not have the “Sauté” function, use the non-stick sauté pan.

5: Transfer the braised beef shank into to a serving bowl, serve immediately over rice. Yummy!!

 Braised Beef Shank in Soybean Paste 酱烧牛肉

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33 Responses to Braised Beef Shank in Soybean Paste 酱烧牛肉

  1. 酱烧牛肉是很经典的一道好菜,毛毛可真有口福啊 ^-^

  2. Peng says:

    Hi Maomao Mom

    This is such a nice dish. I will try it tomorrow. I want to know what pan are you using? I saw the Gastrulax sause pan on your website? Is it the one you are using? It looks good.

  3. KAIXIN says:

    功夫菜!谢谢图文并茂的介绍!

  4. Portia says:

    请问这个您推荐的电压力锅煮粥效果如何,会很粘稠吗?我家国内买的电压力锅好像煮粥效果远远不如普通压力锅。我正犹豫是否买它呢。谢谢啦。

  5. 东京 says:

    今天照着做了,非常好吃!我又加了土豆。不错!

  6. pepperhyp says:

    请问没有电压力锅怎么办呐?豆瓣酱是什么样子的啊?可以用郫县豆瓣酱或者别的什么替代嘛?谢谢啦!

  7. lily says:

    请问一开始可以直接用高压锅”saute”来炒牛肉吗?您的1,2 步骤可以直接用高压锅,不用不粘锅吗?谢谢。

  8. Jill says:

    毛毛妈,我想问下这个instant pot的手动档跟meat/stew那个档有什么区别?我也买了那个锅,之前炖排骨还有红烧肉都用meat/stew那个档,但是看你都用manual那个档,不知道有什么区别

  9. Angie says:

    毛毛妈,非常感谢你无私的分享,到加两个多月了,跟你学了好多道菜肴,都很好吃,谢谢!也跟着你买了电高压锅。现在有个问题想请教你,希望得到你的解答。红烧牛肉我喜欢加些菜,比如红白萝卜或土豆什么的。这些没有牛肉经烧,应该不能一起入锅,那应该怎么办呢?可以肉先压30分钟,然后开盖把萝卜或土豆加进去吗?谢谢!

  10. shjljy says:

    毛毛妈:请问牛肉beef stew or flank怎样做好吃,口感不柴。谢谢

  11. shjljy says:

    问错了,是beef chuck pot rorst boneless怎样做好吃,口感不柴。谢谢

  12. 纷繁中淡定 says:

    毛毛妈:用金钱展快锅45分钟,肉口感发材。请问,是压的时间长了吗?

  13. sabrina says:

    你好,毛毛妈妈,

    I have cooked a lot of dishes following your recipes! Every dish turned out delicious! My husband loves your recipes! Thank you!!!

    请问豆瓣酱是哪个牌子的,辣不辣?

    谢谢

  14. 言一2010 says:

    收汁的时候,需要把牛肉倒出来,单独煮汤汁来收干汤汁,还是把牛肉留在汤汁里直接收汁。
    谢谢。

  15. spring says:

    毛毛妈您好,有牛腩的做法么?两包牛腩不知如何处理,呵呵

  16. Viv says:

    Hi Mao Mao Mo,

    May I know the purpose for soaking the beef in cold water for 30 minutes? Thank you.

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