* 400 g lean Stewing Beef (Flank is ideal)
* 2 thumb-sized pieces of Ginger, thinly sliced.
* ..don't worry about peeling the Ginger, most of it can be picked out before serving, or eaten anyway.
* Good pinch of freshly Ground Szechuan peppercorns
* 4 large bulb Spring onions, Chopped on the diagonal
* 360 ml water
* 50 ml Light soy sauce
* 50 ml Dark soy sauce
* 50 ml Rice wine or pale Cream sherry
* 1 tablespoon soft Brown sugar

===Method===
* Place all of the ingredients in a bowl and mix well
* Pop the bowl on a trivet in your Pressure cooker
* ..I have modified a small Saucepan so it can be easily removed from the Pressure cooker, though a Pyrex bowl would be fine
* Pressure cook on a high setting for one hour
* Allow to depressurise naturally
* Serve!

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