View source for Red cooked beef with ginger

Name: Red cooked beef with ginger
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 2
Cuisine: British,Chinese
Ingredients: 400 g lean stewing beef (flank is ideal); 2 thumb-sized pieces of ginger, thinly sliced.; ..dont 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
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{{#seo:
|title=Red cooked beef with ginger
|titlemode=replace
|keywords=#pressurecooker #chinesebeef #beef #simmering #ginger #rice #darksoysauce #boil #choppedonthediagonal #redcookedbeefwithginger #brownsugar #flanksteak
|hashtagrev=12032020
|description=A classic Chinese recipe, cooked in a pressure cooker so the beef is really tender
}}
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This recipe is usually cooked by [[Simmering|simmering]] for an hour or so, but recently I've had such a success with [[Pressure cooking|pressure cooking]] [[Beef|beef]] [[Stews|stews]] I thought it worth a try with this as it has such strong flavours, which are unlikely to be reduced by the relative long cooking time.
{{recipesummary
|DatePublished=27th March 2023
|Author=Chef
|ImageComment = 
|Servings = Serves 2
|Difficulty = 1
|TotalTime =  1 hour, 25 minutes
|PrepTime =  10 minutes
|CookTime =  1 hour, 15 minutes
|TotalCalories = 1235
|PortionCalories = 617
|Image = [[Image:Red cooked beef with ginger served with roasties and veg.jpg|middle|none|alt=Electus]]
}}
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<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Not salty at all</span>''

<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span>

<span class="reviewDesc">I expected this to be very salty - far from it; almost perfect. Will be made again!</span>

<span class="reviewAuthor"> [[User:Chef|Jerry]] </span></span>
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</table>
{{RecipeIngredients
| 400 g lean [[Stewing|stewing]] [[Beef|beef]] ([[Flank|flank]] is ideal)
| 2 thumb-sized pieces of [[Ginger|ginger]], thinly sliced.
| ..don't worry about peeling the [[Ginger|ginger]], most of it can be picked out before serving, or eaten anyway.
| Good pinch of freshly [[Ground|ground]] [[Szechuan peppercorns]]
| 4 large bulb [[Spring onions|spring onions]], [[Chopped on the diagonal|chopped on the diagonal]]
| 360 ml water
| 50 ml [[Light soy sauce|light soy sauce]]
| 50 ml [[Dark soy sauce|dark soy sauce]]
| 50 ml [[Rice wine|rice wine]] or pale [[Cream Sherry|cream sherry]]
| 1 tablespoon soft [[Brown sugar|brown sugar]]
}}

===Method===
{{RecipeMethod

| Place all of the ingredients in a bowl and mix well
| Pop the bowl on a trivet in your [[Pressure cooker|pressure cooker]]
| ..I have modified a small [[Saucepan|saucepan]] so it can be easily removed from the [[Pressure cooker|pressure cooker]], though a [[Pyrex bowl]] would be fine
| Pressure cook on a high setting for one hour
| Allow to depressurise naturally
| Serve!
}}
<gallery widths=250px heights=250px perrow=5>
Image:Red cooked beef with ginger before any cooking.jpg|Prepared and ready for the pressure cooker
Image:Out of the pressure cooker in my modified pressure cooker saucepan.jpg|Cooked, in my saucepan I modified to fit in a pressure cooker
</gallery>
===Serving suggestions===
I would normally serve this with [[Rice|rice]] and [[Vegetables|vegetables]] but we fancied [[Air fried roast potatoes|air-fried]] roasties this time.
===Chef's notes===
This could be cooked by bringing to the [[Boil|boil]] and [[Simmering|simmering]] for an hour or so, but it won't be as tender as the relative extended cooking time in a [[Pressure cooker|pressure cooker]].
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Chinese recipes]]
[[Category:Main courses]]
[[Category:Beef recipes]]
[[Category:Meat recipes]]
[[Category:Unusual recipes]]
[[Category:Pressure cooker recipes]]
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