Hong Kong Beef


  • 1/2 tsp olive oil
  • 2 tbsp kosher salt
  • 1 head bok choy
  • 30 ml This little goat went to Hong Kong sauce
  • 910 g beef stew meat, cubed
  • 1 pc sweet onion, julienned
  • This little goat went to New York everything crunch, as needed
  • 420 g white rice, steamed
  • Cilantro, as needed
  • 2 pcs fresno chili, finely sliced
  • 1 pc red onion, julienned
  • 480 ml rice wine vinegar
  • For the Sirloin: Place the Instant Pot on the sauté setting #6 and let it heat up. Cover the bottom of the pot insert with oil, using approximately 1 tsp and let it heat for about 1 minute.
  • In a large bowl, toss the sirloin with half the amount of Hong Kong sauce, reserving the other half for cooking.
  • Place half the amount of the cubed sirloin in the Instant Pot and cook on each side for approximately 2 Minutes each, or until golden brown. Remove and set aside.
  • Repeat this process with the rest of the diced beef.
  • Once the second batch of sirloin is browned, turn off the saute and add the onions and the first batch of sirloin and cook for 2 Minutes.
  • After cooking, press the Cancel button on your machine.
  • Add the remaining Hong Kong sauce and secure the lid on top.
  • Close and lock the lid and turn the steam release handle to seal it.
  • Set your Instant Pot to high pressure for 20 Minutes and start it up.
  • When the timer is done, place the wire stand insert inside the pot with the beef still inside.
  • In a small bowl, toss bok choi with olive oil and salt and place it on top of the insert.
  • Using the air fryer lid, choose Air Fry, setting the temperature to 400°F and the time for 3 Minutes.
  • When completed, open the lid and take the bok choi out with tongs and remove the fryer basket.
  • Remove the sirloin from the pot and shred it into large chunks.
  • Serve over baby bok choi and top with New York Crunch, pickles, and serve with steamed white rice.
  • To make the pickles, combine all of the ingredients in the Instant Pot.
  • Close and lock the lid and turn the steam release handle to seal it.
  • Pressure Cook on High for 1 Minute.
  • Place in the refrigerator to cool after cooking.
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