Q: Can I use a regular pot instead of a pressure cooker for this recipe?
A: Yes, you can use a regular pot, but you’ll need to adjust the cooking time accordingly as a pressure cooker cooks faster.
Q: Is it necessary to use both light and dark soy sauce?
A: Yes, using both types of soy sauce adds depth to the flavor. Light soy sauce adds saltiness, while dark soy sauce gives color and a rich taste.
Q: Can I substitute the beef bones with another type of meat?
A: Yes, you can substitute with other meat types, but it will change the flavor profile of the dish.
Braised Beef Steak with Sauce
Notes
Ingredients:
- Beef steak
- Green onions and ginger, as needed
- Dried chilies, 5-6
- 1 tablespoon yellow bean sauce
- 1 tablespoon sugar
- 1 white radish
- Light soy sauce, dark soy sauce
- Cooking wine, Baijiu (Chinese white liquor)
- Soak the beef bones in Baijiu to remove blood; boil in cold water with white radish chunks, green onions, ginger, and Baijiu. Skim off foam and continue boiling for 3 minutes.
- Heat oil in a pan, add green onions and ginger.
- Add a spoonful of yellow bean sauce and sugar, stir-fry until fragrant.
- Add beef bones, white radish chunks, and a few dried chilies. Stir in light and dark soy sauce, and cooking wine.
- Transfer to a pressure cooker, add a spice packet for braised meat, and set to beef/mutton mode. After cooking, transfer to a clay pot, season with salt, and boil off some of the liquid.
- Serve and enjoy!
- High in protein and essential nutrients from the beef.
- Contains vitamins and minerals from the white radish and seasonings.
- Calorie count varies depending on portion size and additional ingredients.
