Recipe: Instant Pot Chinese Beef Stew

Ingredients

½ cup All-Purpose Stir-Fry Sauce
3½ pounds beef chuck roast, cut into 2-inch cubes
2 teaspoons Umami Stir Fry Powder or Spicy Sichuan Powder or Diamond Crystal kosher salt
1 tablespoon avocado oil
1 small onion, thinly sliced
5 medium garlic cloves, minced
4 dried shiitake mushrooms, rinsed
1 pound daikon radish, peeled and cut into 1½ inch cubes
2 medium carrots, peeled and cut into 1-inch slices
2 scallions, thinly sliced

Shake the All-Purpose Stir-Fry Sauce and set aside ½ cup.
Toss the beef cubes with the seasoning powder or salt.
Turn on the sauté function on the Instant Pot and heat the avocado oil.
Add the sliced onions and cook until slightly softened.
Stir in the minced garlic and salted beef cubes.
Add the dried shiitake mushrooms and pour in the All-Purpose Stir-Fry Sauce.
Lock the lid and cook under high pressure for 35 minutes.
After cooking, let the pressure release naturally or manually after 15 minutes.
If serving immediately, add the daikon and carrots and cook for an additional 3 minutes under high pressure.
Release the pressure manually, check the vegetables for tenderness, and transfer to a serving bowl.
Top with sliced scallions and enjoy.

Servings

Calories

417

Total fat

25g

Total carbohydrates

10g

Total protein

39g

Sodium

Cholesterol