Chinese-style curry beef

A spicy beef stew cooked in the pressure cooker so the beef breaks down into that lovely tender stringy pieces.

Spicy but not hot.

Chinese-style curry beef

Servings:	Serves 2
Calories per serving:	112
Ready in:	7 hours, 55 minutes
Prep. time:	6 hours, 10 minutes
Cook time:	1 hour, 45 minutes
Difficulty:
Recipe author:	Chef
First published:	1st April 2023

Best recipe review Not over spicy, but strong flavoured 4/5 Next time I would cook for only 30 minutes, then depressurise normally Jeremy

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 450 g stewing steak from Russell's Butchers of Upwell
• Good pinch of freshly ground black pepper
• 5 cloves of garlic, crushed
• 1 leek sliced into rings
• 4 tablespoons tomato sauce (Heinz etc)
• 2 tablespoons dark soy sauce
• 2 bs light soy sauce
• 3 tablespoons lime juice
• 2 tablespoons soft brown sugar
• 1 heaped teaspoon curry powder
• 1 teaspoon smoked paprika powder
• 4 whole star anise
• 2 tablespoon olive oil

Mise en place

• Add everything to a large Lock and Lock box, shake really well to mix and leave to marinade for a few hours, or overnight

Method

1. Place the marinaded mixture in a bowl that will fit in your pressure cooker
2. I have modified a cheap saucepan so that it fits inside a pressure cooker and is easier to remove than a Pyrex bowl
3. Cook in the pressure cooker at high pressure for 1 hour 30 minutes - see Chef's notes.
4. Depressurise normally, this will take about 15 minutes
5. Serve!

• 

  The spicy Chines stew ready to marinade for 12 hours

• 

  ready to serve!

• 

  The saucepan inside the pressure cooker

Chef' notes

Next time I would cook for only 30 minutes, then depressurise normally.

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