Taiwanese braised beef (Pressure cooker version) 台湾红烧牛肉. Using a pressure cooker makes the cooking process a lot faster! Braised beef shank is a popular Taiwanese appetizer. This Taiwan Braised Beef Noodles 台灣紅燒牛肉麵 is filled with meltingly tender beef and noodles nestled in deliciously spiced beef soup.

But you will be amazed how balanced and well flavored the beef cubes are and how delicious the sauce is with rice or noodles. Taiwanese beef noodle soup 红烧牛肉面 is prepared with concentrated beef stock, Asian herbs and It might be slightly different from the authentic version from Taiwan. However, I will try to stay true to You can shorten the time of braising with the pressure cooker or put it in a slow cooker overnight. You can have Taiwanese braised beef (Pressure cooker version) 台湾红烧牛肉 using 16 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Taiwanese braised beef (Pressure cooker version) 台湾红烧牛肉

It's 4 lbs of boneless chunk roast beef.
You need 2 Tsp of Ginger, sliced.
You need 4 stalk of green Onion.
You need 1 cup of shaoxin rice wine.
Prepare 1 of cinnamon stick.
It's 2 of cloves.
Prepare 4 of bay leaves.
You need 2 of ansie stars.
It's 1 Tsp of olive oil.
You need 2 cups of dry shiitake mushroom.
You need 2 cup of diced carrots.
Prepare 2 Tsp of tamari sauce.
Prepare of ~4 Tsp dark premium soy sauce.
It's 1 Tsp of sugar.
Prepare 1 cup of cilantro.
You need 4 oz of fried tofu puffs.

Make this classic Taiwanese Pressure Cooker Braised Pork Hock Recipe 台式萬巒豬腳. Imagine dipping bouncy & crisp pork hock slices into the addictive secret homemade sauce. The great mouthfeel with bold, garlicky flavors make it sooo satisfying to eat! All started from a humble food stall in a small.

Taiwanese braised beef (Pressure cooker version) 台湾红烧牛肉 instructions

In a large sauce pan, sauté sliced Ginger and all dry spices in a tablespoon of olive oil for 20 seconds until aromatic. Pour in about 4 cups of boiling water to release all essential oils from the spices. Add 3 stalks of green Onion. Bring it to a rolling boil..
Trim off big fatty pieces from the beef and cut into 1 1/2 lb per piece. Place them in a pressure cooker..
Pour the herbs and spices infused hot water onto beef. Add shaoxin wine. Fill up the the pressure cooker until the liquid cover the meat but be careful not to overfill your pressure cooker according to the manual. Set in high pressure and cook 40 minutes. Quick release the pressure to stop cooking by putting the pressure cooker under cold running tap water for a few seconds until you hear the release of the pressure and the pressure button drop down..
Soak dry shiitake mushroom in cold water ahead of time..
Transfer the whole pot of beef broth into a large wok. Dice the beef into bite size, about 1/2 inch cubes. Add them into the wok.
Dice carrots into similar size to beef cubes and cut mushroom into 4 pieces. Add these veggies into the wok..
Add a whole package of fried tofu puff..
Add soy sauce and sugar. On high heat, cook until the juice reduce to half..
Prepare a sweet potatoes starch water by mixing 2 Tsp of starch into 1/2 cup of water. Pour into the wok to thicken the juice. Decorate with cilantro and green Onion..

Instant Pot Pressure Cooker Beef Stock (Beef Bone Broth)What's Cooking America. Taiwanese beef noodle soup (Niu Rou Mien)What To Cook Today. Hong Shao Niu Rou Mian [红烧牛肉面], no only It is the most well-known noodle soup in mainland China, It is also super popular in Taiwan. According to my research, Taiwanese beef noodle soup originally came from mainland China. Use a spoon to scoop off most of the excess fat from the top of the soup.