A simple and aromatic braised beef dish with sweet & mildly nutty flavour of dry sherry combined with the zesty & earthy flavour of ginger & pungent spices.
3sprigscoriander(cilantro) including stems, roughly cut into 1 to 2 cm lengthwise
2spring onion(scallions) thinly sliced lengthwise
Instructions
Method 1: Using an Instant Pot - Pressure Cooker function
Mix and combine all the ingredients for the sauce together in a bowl.
Add in 3 tablespoons extra virgin olive oil and all the other ingredients plus 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 (scallions) 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 ingredients for the sauce together in a bowl.
Heat up the pot with 3 tablespoons 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 and cloves 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 ½ hours on low heat or until beef is soft.
Garnish with coriander (cilantro) and spring onion (scallions) and serve with steamed rice. For paleo diet, serve with cauliflower rice.
For cooking the bok choy:
Heat up a pot half filled with water and bring to a boil. Turn the heat to low and briefly blanch the bok choy together with 2 tablespoons extra virgin olive oil for 1 minute or until the bok choy turns bright green in colour.