3sprigscoriander (cilantro) including stems, roughly cut into 1 to 2 cm lengthwise
2spring onion (shallots)thinly sliced lengthwise
Instructions
Method 1: Using an Instant Pot - Pressure Cooker function
Mix and combine all the sauce ingredients and the extra virgin olive oil together in a bowl.
Add in all the other ingredients and the sauce prepared in step 1. Stir and mix well.
Cover the instant pot and lock lid. Using the pressure cooker function, set cook time for 25 minutes. Let the instant pot rest for another 10 minutes, carefully release pressure. Unlock lid.
Garnish with coriander (cilantro) and spring onion (shallots) and serve with steamed rice. For paleo diet, serve with cauliflower rice.
Method 2: Using a Pot on Stove Top
Mix and combine all the sauce ingredients together in a bowl.
Heat up a medium pot with ¼ cup extra virgin olive oil and stir-fry the garlic and ginger on low heat until lightly golden.
Then add in all the beef pieces, star anise, cloves, dried orange peel and dried bay leaves and 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 in the white radish (daikon) and carrots, 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 (cilantro) and spring onion (shallots) and serve with steamed rice. For paleo diet, serve with cauliflower rice.