3sprigs coriander including stems, roughly cut into 2 cm (0.8 inch) lengthwise
Instructions
Method 1: Using an Instant Pot Pressure Cooker function
Mix and combine all the ingredients for the sauce together in a bowl.
Heat up an instant pot with 5 tablespoons of extra virgin olive oil and stir-fry the garlic on low heat until lightly golden.
Add in all the beef pieces, stir-fry for 5 minutes on high to medium heat. Then add in all the water chestnuts, shiitake mushrooms, and the sauce prepared earlier plus the water and stir-fry for another 10 minutes.
Cover the instant pot and lock lid. Using the pressure cooker function, set time to cook for 20 minutes. Then, let the instant pot rest for another 10 minutes, carefully release pressure. Unlock lid.
Garnish with coriander and serve with steamed rice.
Method 2: Using a Pot on Stove Top
Mix and combine all the ingredients for the sauce together in a bowl.
Heat up the pot with 5 tablespoons of extra virgin olive oil and stir-fry the garlic on low heat until lightly golden.
Then add in all the beef pieces, stir-fry for 5 minutes on high to medium heat.
Add the sauce prepared earlier and stir-fry for another 5 minutes. Add water and cover with lid and bring to the boil and simmer the beef for 1 hour on low heat.
Lastly, add the water chestnuts and shiitake mushrooms, stir-fry and mix well with the beef and sauce, bring to the boil and cover with lid again. Simmer on low heat for another 30 minutes or until beef is soft.
Garnish with coriander and serve with steamed basmati rice.