Braised Beef Shank in Soybean Paste


  • 2 - 2 1/2 pounds beef shank
  • 2 tablespoons olive oil
  • 1 tablespoon chili bean paste
  • 1 tablespoon sweet soybean paste
  • 2 green onion
  • 1 teaspoon Ginger
  • 5-6 cloves garlic
  • 1 teaspoon Chinese cooking wine
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 teaspoons sugar
  • 1/3 teaspoon salt
  • 3-4 tablespoons Water
  • Soak beef in cold water for 30 minutes and then drain. Dice the beef into 4x2x2 centimetre pieces.
  • Place a non-stick sauté pan on high heat, add 1 tablespoon of olive oil and beef. (this can either be done in the Instant Pot using the Sauté function or on the stove)
  • Sauté for a few minutes until water evaporates and beef turns brown. Transfer beef in a bowl and set aside.
  • Heat 1 tablespoon of olive oil in the same pan over medium-high heat. Sauté chili bean paste and sweet soybean paste for about 30 seconds.
  • Add chopped green onion, ginger and garlic, continue to sauté for 30 seconds.
  • Put the beef back into the pan, and sauté for 1 minute, then add the cooking wine, both soy sauces, sugar, salt, and water.
  • Transfer beef and sauce into the Instant Pot pressure cooker.
  • Cover the lid and place the pressure valve in “Seal” position. Press “Manual” button and set 38 minutes of cooking time. When the program is done, wait another 5 minutes.
  • Slowly release the pressure then open the lid. Select “Sauté” and set temperature to “More”, stir occasionally until the sauce is reduced to 1/3 its volume.
  • Transfer the braised beef shank into to a serving bowl, serve immediately over rice. Enjoy!
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