I used 700g of chuck steak in the pressure cooker this arvo.
Serves 3-4 people
700g of chuck steak
1/3 jar of chilli bean paste
2T white Sugar
1 cm long ginger
2 star anise
2tsp whole sichuan chilli pepper
1/2 bulb of garlic, peeled and bruised
1/4C soy sauce
2T chopped coriander
4 green onions sliced side ways
1 tsp Chinese five-spice powder
2T shao xing wine
Cut beef flank into large bite size cubes and marinate with sugar. Fry meat with chinese cooking wine and the thinly sliced ginger. When meat is browned, add 1/3 of the jar of chilli bean sauce, the 1/4Cup of soy sauce and enough water to cover the meat in your pot. Put in 2 star anise and half a bulb of garlic (peeled and bruised) and 2tsp of sichuan chilli pepper (left whole, coriander, green onion & five spice. Simmer until meat soft (about 2.5hrs) Dilute with hot water when serving.
Serve with pickled mustard greens & vege
1 clove of garlic
1 big spicy hot chilli
6 bok choys
Thick taiwanese rice noodle sticks
Drain mustard greens; rinse and drain again. Cut out and discard core from greens, then coarsely chop leaves. Fry garlic and chilli in oil. Add chopped mustard greens. Cook until slightly wilted, then set aside. Heat a pan of water, cook desired amount of noodles, set aside into bowl.
Cook bok choy. Set aside into bowl.
*Add meat and soup base (dilute to suit) Top with mustard greens & serve.